Dessert

Jennifer's Low Carb Cheesecake with Chocolate Crust is for Dessert.

Jennifer's Low Carb Cheesecake with Chocolate Crust takes 30 minutes to prepare.

Jennifer's Low Carb Cheesecake with Chocolate Crust takes 60 minutes to cook.

Jennifer's Low Carb Cheesecake with Chocolate Crust makes 24 servings.

The ingredients for Jennifer's Low Carb Cheesecake with Chocolate Crust are:

Crust:
1/2 cup (96 gram) Hoosier Hill Farm Gluten Free Erythritol Granules Sweetener 1 TBSP 12g
1 cup Pecan Flour (by IVANTERRY)
6 TBSP Butter, salted
4 TBSP Cocoa powder - Hershey's Special Dark
2 tsp Vanilla Extract

Filling:
16 oz (2 bricks) Cream Cheese (softened)
3/4 cup Ricotta Cheese, whole milk
3/4 cup Sour Cream
3 large Egg, fresh, whole, raw
2 tsp Vanilla Extract
1/2 cup Sukrin 1 (Adjusted Carbs to subtract Sugar Alcohols)
5 TBSP butter, salted

Here is how you make Jennifer's Low Carb Cheesecake with Chocolate Crust:

preheat oven to 300 degreesmake crust first - melt 6 TBSP of butter in microwave and add to it the pecan flour, erythritol, cocoa powder and vanilla extract.Combine and then press into bottom of cupcake pans (I used silicone pans, if you aren't then make sure to line your cupcakes)Optional - chill crusts in freezer while you are making the fillingFor the filling, add your softened cream cheese, butter, and Sukrin 1 to the bowl of your stand mixer (i used this sweetener for it's taste profile - feel free to use whatever low carb sweetener you would like, just note the carbohydrate difference. I would recommend that you use a powdered version instead of a granulated one - I will be doing so next time).Cream the cream cheese/butter/sweetener mixture together until smooth.Add the ricotta cheese and vanilla then combine until smoothAdd each egg one at a time, fully incorporating each egg before adding the nextLastly add in the sour cream.Once fully combined, fill all 24 cupcakes until 3/4 full. Bake at 300 degrees for approximately 1 hour - ovens vary and cheese cakes are touchy. They're done when you shake them and they wiggle in the middle of each cupcake just slightly.Let rest until completely cool - we enjoy ours frozen. Serving Size: makes 24 cupcake size piecesNumber of Servings: 24Recipe submitted by SparkPeople user RANNVEIGS.

The nutritional information for Jennifer's Low Carb Cheesecake with Chocolate Crust is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 177.7

• Total Fat: 17.4 g
• Cholesterol: 65.2 mg
• Sodium: 123.5 mg
• Total Carbs: 2.7 g
• Dietary Fiber: 0.6 g
• Protein: 3.8 g

The dietary needs meet for Jennifer's Low Carb Cheesecake with Chocolate Crust is Low Carb