1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (128 page)

Cool in the pan on a wire rack. Chill well before serving.

Yield:
12 servings

Each with 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 18 grams of protein. (Analysis includes crust, but omits the polyols in the sugar-free chocolate.)

This cake happened because I found a bottle of white chocolate sugar-free coffee flavoring syrup on sale at a discount store. My brain immediately cried, “Cheesecake!” Feel free to use cream cheese and full-fat sour cream, if you prefer—you’ll raise the calorie count but not the carb count.

Crisp Chocolate Crust (page 521, but see instructions below)

24 ounces (680 g) Neufchâtel cheese

¾ cup (180 ml) white chocolate sugar-free coffee-flavoring syrup (such as Da Vinci)

3 eggs

½ cup (115 g) light sour cream

5 ounces (140 g) sugar-free dark chocolate

Preheat oven to 325°F (170°C, or gas mark 3).

Make the Crisp Chocolate Crust first, only this time make it in a 9-inch (23-cm) springform pan. You won’t be able to build it all the way up the sides, but be sure you cover the seam around the bottom of the pan and press the crust mixture firmly in place. Prebake crust for 5 minutes. Remove from oven and let it cool a bit while you make the filling.

In a big mixing bowl, use an electric mixer to beat the Neufchâtel cheese and white chocolate syrup together until very smooth and creamy— scrape down the sides of the bowl often during this process.

Now beat in the eggs, one at a time, then the light sour cream. Turn off the mixer for the next step.

With a knife or using the S-blade in your food processor, chop the sugar-free dark chocolate into little chunks about the size of mini-chips. Add to the cheese mixture and beat in. Pour the filling into the prepared crust.

Put a pan of water on the floor of the oven. Now place the cake on the rack above it and bake for 50 to 60 minutes. Cool and then chill before slicing.

Yield:
12 servings

Each with 13 g protein; 7 g carbohydrate; 3 g dietary fiber; 4 g usable carbs. Analysis includes crust.

All you butterscotch fans are going to love this one.

FOR THE PECAN COOKIE CRUST:

½ cup (115 g) butter, softened

½ cup (12 g) Splenda

¾ cups (90 g) vanilla whey protein powder

¾ cups (90 g) chopped pecans

½ teaspoon salt

FOR THE BUTTERSCOTCH FILLING:

3 packages (8 ounces [225 g] each) cream cheese, softened

¾ cup (18 g) Splenda

¾ cup (98 g) sour cream

2 teaspoons butter flavoring

1 tablespoon (15 ml) vanilla extract

1 tablespoon (15 ml) blackstrap molasses

4 eggs

Preheat the oven to 325°F (170°C, or gas mark 3).

To make the crust: Beat the butter and Splenda together until light and creamy. Then beat in the protein powder, pecans, and salt. Spray a springform pan with nonstick cooking spray and press the crust evenly and firmly into the bottom of the pan, plus just far enough up the sides to cover the seam at the bottom. Bake for 12 to 15 minutes until lightly golden. Set aside to cool while you make the filling.

To make the filling: In a large bowl, use an electric mixer to beat the cream cheese until smooth, scraping down the sides of the bowl often. Next, beat in the Splenda and the sour cream and mix well. Beat in the butter flavoring, vanilla, and molasses; add the eggs one by one, beating until very smooth and creamy.

Pour the mixture into the crust. Place the cake in the oven and place a pie pan of water on the oven rack below it or on the floor of the oven. Bake for 1 hour.

Cool in the pan on a wire rack. Chill well before serving.

Yield:
12 servings

Each with 9 grams of carbohydrates and 1 gram of fiber, for a total of 8 grams of usable carbs and 18 grams of protein. (Analysis includes crust.)

For a nice touch, decorate this with some pretty pecan halves.

If you’re a mint chocolate chip ice cream fan, this is your cheesecake! Chocolate extract can be a little hard to find, but it’s worth it for this. If you can only find “flavoring,” not extract (you’ll know because flavorings are in teeny little bottles), keep in mind that these are far more concentrated, so taste as you go.

FOR THE CHOCOLATE LAYER:

3 sugar-free dark chocolate bars (about 1.5 ounces [42 g] each)

¼ cup (60 ml) heavy cream

1 Simple Almond Crust (page 522) or Hazelnut Crust (page 522), prebaked in a springform pan

FOR THE GRASSHOPPER FILLING:

3 packages (8 ounces [225 g] each) cream cheese, softened

¾ cup (18 g) Splenda

¾ cup (90 g) sour cream

¾ teaspoon peppermint extract

1½ tablespoons (23 ml) chocolate extract

1 or 2 drops green food coloring (optional, but pretty)

4 eggs

Preheat oven to 325°F (170°C, or gas mark 3).

To make the chocolate layer: In the top of a double boiler over hot water (or in a heavy-bottomed saucepan over the lowest possible heat), melt the chocolate and whisk in the cream until smooth. Spread this mixture evenly over the crust and set aside.

To make the filling: In a large bowl, use an electric mixer to beat the cream cheese until smooth, scraping down the sides of the bowl often. Beat in the Splenda and the sour cream and mix well. Beat in the peppermint and chocolate extracts, food coloring (if using), and eggs, one by one, beating until very smooth and creamy.

Pour the mixture into the chocolate-coated crust. Place the cake in the oven and place a pie pan of water on the oven rack below it or on the oven floor. Bake for 1 hour.

Cool in the pan on a wire rack. Chill well before serving.

Yield:
12 servings

Each with 9 grams of carbohydrates and 2 grams of fiber, for a total of 7 grams of usable carbs and 18 grams of protein. (Analysis includes crust, but omits the polyols in the sugar-free chocolate.)

This cheesecake is extraordinary, as good as any dessert I ever had in a restaurant. This alone is a good enough reason to go buy a large, round slow cooker and an 8-inch (20-cm) springform pan to fit into it! It’s also a good excuse to make
some Mockahlua, but who needs an excuse to do that?

16 ounces (455 g) light cream cheese or Neufchâtel cheese, softened

1 egg

¼ cup (60 ml) heavy cream

½ cup plus 2 tablespoons (50 g) unsweetened cocoa powder

½ cup (12 g) Splenda

¼ cup (60 ml) Mockahlua (page 46)

2 tablespoons (30 ml) brewed coffee

Crisp Chocolate Crust (page 521), prebaked into an 8-inch (20-cm) springform pan

Using an electric mixer, beat together the cream cheese, egg, and cream until quite smooth. (You’ll need to scrape down the sides of the bowl several times.) Now beat in the cocoa powder, Splenda, Mockahlua, and coffee. When it’s all well blended and very smooth, pour into the crust. Cover the springform pan tightly with foil, squeezing it in around the rim.

Take a big sheet of foil, at least 18 inches (46 cm) long, and roll it into a loose cylinder. Bend it into a circle and place it in the bottom of a slow cooker. (You’re making a rack to put the pan on.) Pour ¼ inch (6 mm) of water in the bottom of the slow cooker and then put the pan on the donut of foil. Cover the slow cooker, set it to high, and let it cook for 3 to 4 hours.

Turn off the slow cooker, uncover, and let cool for at least 20 to 30 minutes before you try to remove the pan from the slow cooker. Chill well before serving.

It’s nice to make the Whipped Topping (page 552), with a little Mockahlua in it, to serve on top of this, but it’s hardly essential.

Yield:
12 servings

Each with 11 g protein, 10 g carbohydrate, 4 g dietary fiber, 6 g usable carbs. (Analysis includes Crisp Chocolate Crust. You could cut this into eight, more generous servings if you’d like.)

You can top this with fruit if you like, but it’s mighty good just as it is.

“Graham” Crust (page 524)

1 pound (455 g) light cream cheese or Neufchâtel cheese, softened

½ cup (115 g) light sour cream

2 eggs ½ cup (12 g) Splenda

2 teaspoons vanilla extract

1 pinch salt

Prepare the “Graham” Crust and let it cool.

Using an electric mixer, beat the cheese, sour cream, and eggs until they’re very smooth. (You’ll need to scrape down the sides of the bowl at least a few times.) Now beat in the Splenda, vanilla extract, and salt. Pour into the waiting crust. Cover the pan tightly with foil, squeezing it in around the rim.

Take a big sheet of foil, at least 18 inches (45 cm) long, and roll it into a loose cylinder. Bend it into a circle and place it in the bottom of a slow cooker. (You’re making a rack to put the pan on.) Pour ¼ inch (6 mm) of water into the
slow cooker and then put the pan on the donut of foil. Cover the slow cooker, set it to high, and let it cook for 3 to 4 hours.

Turn off the slow cooker, uncover, and let cool for at least 20 to 30 minutes before you try to remove the pan from the slow cooker. Chill well before serving.

Yield:
12 servings

Each with 8 g protein, 6 g carbohydrate, 2 g dietary fiber, 4 g usable carbs. (Analysis includes graham crust. You could cut this into eight, more generous servings if you’d like.)

You can certainly eat this plain, but I’d likely top it with some sugar-free chocolate sauce. Sorbee makes one that’s available in my grocery store, or you could order some from a low-carb online retailer. Or you could make some from the recipe on page 551. Or for that matter, you could melt 6 to 8 ounces (170 to 225 g) of your favorite sugar-free chocolate bars and swirl them into the peanut butter batter before baking. The possibilities are endless!

Crisp Chocolate Crust (page 521) or “Graham” Crust (page 524)

16 ounces (455 g) light cream cheese or Neufchâtel cheese, softened

½ cup (115 g) light sour cream

1 egg

¾ cup (200 g) natural peanut butter (Salted is better than no-salt-added, here.)

cup (16 g) Splenda

½ teaspoons blackstrap molasses

Have the crust made and standing by.

Using an electric mixer, beat the cream cheese or Neufchâtel, sour cream, and egg until they’re very smooth. (You’ll want to scrape down the sides of the bowl several times.) Now beat in the peanut butter, Splenda, and molasses. When the mixture is very smooth and well blended, pour it into the crust. Cover the pan tightly with foil, squeezing it in around the rim.

Take a big sheet of foil, at least 18 inches (45 cm) long, and roll it into a loose cylinder. Bend it into a circle and place it in the bottom of a slow cooker. (You’re making a rack to put the pan on.) Pour ¼ inch (6 mm) of water into the slow cooker and then put the pan on the donut of foil. Cover the slow cooker, set it to high, and let it cook for 3 to 4 hours.