Thanks to @obeybacon for directing me to this recipe! Yesterday was my husband’s birthday. He loves chocolate and cheesecake, and we had friends visiting so it was the perfect occasion to try this. It was a hit! This was my first time using Swerve sweetener. Wow, that stuff is fantastic. The whipped cream was so delish compared to stevia-sweetened.
The changes I made from the recipe were: for chocolate I used a bar of unsweetened Baker’s chocolate plus a couple ounces of 80% dark chocolate. I also did not have the powdered Swerve, so for that part I substituted 1/4 cup additional confectioners Swerve. I also did not mix any more chocolate in with the topping, just grated some on top.
http://alldayidreamaboutfood.com/2015/09/low-carb-death-by-chocolate-cheesecake.html
Here are my photos:
I put the whipped topping in a ziplock bag and snipped the corner so my daughters could pipe on some blobs of whipped cream. We grated dark chocolate over the whole thing with a microplaner.
It was super rich, impossible to eat a whole slice.
You could not tell it was sugar-free. It reminded me of a chocolate dessert my gourmet-chef aunt made one time. It was even better this morning (had breakfast with our houseguests and had a little bite of cheesecake for dessert), because it was fully chilled and the flavors kind of melded together. The whipped cream was super sweet - almost too sweet but it tempered the dark chocolate flavor of the cheesecake perfectly.
I am not really much of a baker, and I had never made a cheesecake before. I was amazed how easily we pulled this off. Now, my kids didn’t like it but they aren’t used to eating dark chocolate (I let them have some store-bought brownies instead, give them time…) The adults were thrilled with the cheesecake. Recommend!!!
looks delicious!!!