Okay, if you have a few carbs to spare you can enjoy this rich treat .
Jonathan’s Peanut Butter Chocolate Chip
Low Carb Cheesecake
4 Voortman Sugar Free Chocolate Chocolate Chip Cookies
5 Murray’s Sugar Free Peanut Butter Cookies
1 Cup Almond Flour
3 Tbsp Granulated Splenda
6 Tbsp Melted Butter
1 Oz. Un-Sweetened Baking Chocolate Bar
1 Tbsp Semi-Sweet Chocolate Mini Chips
24 Oz. Philadelphia Cream Cheese
1 Cup Granulated Splenda
¼ Cup Splenda Brown Sugar Blend
4 Large Eggs
½ Cup Kroger Just Right Lower Sugar/Sodium Creamy Peanut Butter
1 Tbsp Pure Vanilla Extract
1 Cup Sour Cream
8 Reeses Sugar Free Miniatures
2 Oz. Un-Sweetened Baking Chocolate Bar
½ Cup Semi-Sweet Chocolate Mini Chips
- Preheat Oven to 350 degrees
- In a food processor, pulse cookies until small crumbs. Remove and place in bowl and mix in almond Flour and Splenda. Stir with spoon until well mixed. Add melted butter; mix well and press into bottom of spring form pan.
- Sprinkle shaved chocolate bar and mini chips on top of crust and put into refrigerator while mixing filling
- Place softened cream cheese, Splenda, brown sugar Splenda, and eggs and mix together until smooth. Add peanut butter and vanilla and mix until creamy. Add sour cream and finish mixing. With spoon, fold in 1 oz of chocolate bar, ¼ cup of mini chips, and 4 chopped Reeses miniatures.
- Remove crust from refrigerator and pour filling into pan. Sprinkle rest of chopped baking chocolate and mini chips on top and place in oven.
- Bake for 60-80 minutes. Time will vary depending on oven. Do not overcook, the middle should be almost set. Insert a toothpick into center and you should have a small amount of filling on toothpick
- Run knife around the edge and cool before removing the pan outer ring. Sprinkle remaining chopped Reeses miniatures and refrigerate overnight.
20 small servings = 13 carbs per serving
I don’t usually care for German Chocolate Cake
with Coconut Pecan Frosting. I’m not sure what it is. I love chocolate cake and I love the Coconut Pecan Frosting, but the two together have never impressed me. I’ve really tried to like it…what is there not to like?
So, having all the ingredients on hand and wanting to try a new-to-me recipe, I decided to use that chocolate cake mix that I had picked up on sale and top it with a delicious homemade Coconut Pecan Frosting. I skipped the ton of cookbooks that I have and immediately Googled for the recipe.
Here’s the “traditional” recipe.
Coconut Pecan Frosting
- 1 cup sugar
- 1 cup evaporated milk, half-and-half, or heavy cream
- 3 large egg yolks
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces
- 1 1/3 cups flaked sweetened dried coconut
- 1 1/3 cups chopped pecans
Combine sugar, milk, egg yolks, and butter in a medium saucepan. Cook, stirring constantly, over medium heat until the mixture is thickened and bubbling gently around the edges. Reduce the heat to low and cook, stirring for 1 to 2 minutes more. Remove from heat and stir in the coconut and pecans. Let cool until spreadable. This keeps, refrigerated, for about 1 week. Soften before using. The only change I made was to use 1/2 cup evaporated milk and 1/2 cup heavy cream.
The frosting turned out to be delicious, the cake was another thing…drier than usual. Most everyone was eating the frosting and tossing the cake! So that’s a mistake I hope to never make again.
I’d like to make the Coconut Pecan Frosting again, but top a different cake. Maybe a Fresh Apple Cake…or a Piña Colada Cake…or a yummy Sour Cream Pound Cake. Maybe I could use the Old Fashioned Chocolate Cake recipe.
The options are endless! What do you think?
Posted in Culinary Creations (High Carb), Desserts, Recipes
Tagged apple, baked, butter, cake, chocolate, coconut, decadant, delicious, dessert, eggs, fresh, frosting, icing, pecan, pound, sour cream, sugar, sweet, yummy