Chocolate Peanut Butter Cheesecake
Posted by Solitary Dancer on March 13, 2006
Sugar-free, Low Carb Peanut Butter Cheesecake
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2 packages (8 oz.) cream cheese
1/2 cup vanilla sugarfree syrup
3/8 teaspoon Stevia (check your health food store or Trader Joe’s market)
1/2 cup peanut butter
6 eggs
pinch of salt
about 3/4 C sugarfree low carb dark chocolate (about 3 bars) NOTE: I use one Lindt 85% bar, 3.5 oz
Serves 8
Spray a ceramic or glass 9″ pie plate cooking spray or oil in a Misto® oil sprayer.
Preheat oven to 350°F.
Combine all ingredients together in a blender until smooth and pour into prepared pan.
Bake for 50 minutes. Allow to cool slightly.
In a microwave proof dish, melt the chocolate in the micro and stir until creamy. Spread on the still warm pie and then chill in the refrigerator until set. Serve with a dollop of whipped cream.
Total Effective Carbs per pie: 38
Per serving = 4.75
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Thanks Al for finding this goodie.
