Chocolate Chip Cheese Cake
Step One – Crust
3 C. blanched almond flour or meal
1 Tablespoon unsweetened cocoa powder
12 T. butter, melted (stick and a half)
Add ½ teaspoon SweetLeaf Clear Stevia and ½ teaspoon vanilla to the melted butter.
Add the sweetened melted butter to the dry mix.
Mix well. Press into a 9 x 13 or 10 x 14 pan.
Step Two – Filling
3 – 8 oz. packages cream cheese, softened to room temp (couple of hours sitting on the counter)
½ C. Erythritol
½ teaspoon SweetLeaf Clear Stevia
6 medium or 5 large eggs
1 ½ t. vanilla
1 cup Lily’s dark stevia sweetened chocolate chips or 1 cup chopped Chocoperfection Bar or Lily’s Dark Chocolate Bar.
Cream cheese with Erythritol and Clear Stevia. Add eggs one at a time until mixture is smooth. Add Vanilla. Stir in the chips or chopped chocolate. Pour into pan on top of crust. Bake at 300° on lowest rack for 1 hour.
Step Three – Topping
1½ pts. sour cream
¼ C. Erythritol and ¼ teaspoon of Clear Stevia
2 t. vanilla
Remove cake from the oven. Pour sour cream mix on top of hot cake. Put back in the oven for 15 minutes.
Step Four – Refrigerate for 24 hours.
Okay, I don’t always have 24 hours, so I stick it into the freezer for a couple of hours and then, pull it back out and serve it.
Step Five – While the cake is cooling, chop another bar or get some chips ready to sprinkle over the top and melt a Lily’s or Chocoperfection chocolate bar and add a little coconut oil to make it a little thinner, probably 1 or 2 teaspoons to a bar. … Drizzle it over the cheesecake.