Makes a 10 piece cheesecake

INGREDIENTS:

Crust:
2 cups Emerald Cocoa Almonds, finely ground (60 grams total carbs/30
grams fiber/30 grams net carbs)
2 Tbsp cocoa powder (6/2/4)
1/8 tsp salt
1/4 cup wheat protein isolate (0)
1/2 cup sugar-equivalent liquid sucralose
1/2 stick melted butter (0)
2 oz cream cheese, softened (2/0/2)
1/4 cup heavy cream (0)
1 tsp vanilla extract

Total carbs: 120g *Total fiber: 78g *Net carbs: 42g

Cake:
2 8-oz packages cream cheese, plus the remaining 6 ounces from the one
used for the crust, softened (22/0/22)
14 oz sour cream (14/0/0)
1/3 cup xylitol (0)
3 large eggs (3/0/0)
1/2 cup sugar-equivalent liquid sucralose (0)
2 tsp vanilla extract (0)
8 oz. King Arthur Flour Extreme Bittersweet Chocolate Chips, divided
(112/58/54)*
1 tsp flour (0)

Total carbs: 151g Total fiber: 58g *Net carbs: 93g

PROCEDU

Preheat oven to 350F

Set pot of water on stove to boil.

Crust:
Mix dry ingredients. Mix wet ingredients. Blend well with pastry
blender. Press into bottom and partially up sides of a springform pan.
Place in freezer 10 minutes. Bake crust blind 15 minutes. Cool on a
rack.

Lower oven temperature to 300F

Cake:
Put cream cheese in mixing bowl and beat gently with PADDLE, adding
xylitol until smooth, scraping down sides AND BOTTOM as you go. DO NOT
USE WHISK! DO NOT OVERBEAT! You want a heavy, creamy cheesecake, not a
light fluffy one.
Add sour cream just until blended. Add eggs, one at a time, just until
blended. Add liquid sucralose and vanilla and blend. Remove bowl from
mixer. Toss 6 oz of the chocolate chips with the flour in a bowl (this
helps keep them from sinking to the bottom) and shake out remaining
flour in a strainer. Add them to the batter and blend with a spoon or
spatula. Pour batter into prepared crust. Sprinkle remaining 2 oz
chocolate chips evenly over top. Wrap springform pan in foil and place
in a baking dish or roasting pan. Add hot water to dish so that most of
springform is submerged. Bake at 300F for 2 hours or more. Center of
cake should still be a bit jiggly. Remove and cool on rack to room
temperature, then refrigerate at least 8 hours, lightly covered with
foil. Cut with very thin knife, dipping in hot water between cuts.

*At 75%, these chips have the highest chocolate (and fiber) content I
have found in a non-sugar-free chocolate chip. You are free to use the
sugar-free chips, though most contain maltitol, which I detest, and
which has a high glycemic index. There are very expensive erythritol
chips to be found as well, which aren't bad, but not as delicious as
the King Arthur chips. YMMV.

Total carbs: 271g (27g per piece) *Total fiber: *136g (13.6g per piece) *

NET CARBS: 135g (13.5g per piece!) *

--
Bill O'Meally
"Wise Fool" -- Gandalf, _The Two Towers_
(The Wise will remove 'se' to reach me. The Foolish will not!)