Tag Archives: chocolate chip

Cake Batter Blondies

Since I was having company for Sunday dinner, I wanted to

find an easy dessert to throw together.

Cake Batter Blondies

This recipe was perfect!

You’ve got to check out the recipe.  It’s just a couple of links away.

Photo courtesy of Scrumdillydilly

and for my low carb friends…

a fabulous looking Chocolate Chip Blondie

or what about  LindaSue’s Pecan Blondies?

*Click on the photo to be taken to the recipe.

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The best Chocolate Chip Cheesecake ever!

This is absolutely one of the best

Chocolate Chip Cheesecakes

I’ve ever tasted!

A few days before, I had made some low carb almond flour brownies.  They were okay, but nothing to write home about.  I hated to waste, so I decided to recycle what was left of the brownies.  I wanted to make a peanut butter cheesecake, but there was no peanut butter, but…I had sugar free chocolate chips!  So I drug out this recipe I have used before, along with a 9″ spring form pan.  I’m so glad I did!

 

CCcheesecake

Chocolate Chip Cheesecake with Brownie Crust

Crust:

I crumbled my leftover brownies in a bowl along with an egg and mixed it well.  I pressed that mixture into the bottom of the spring form pan to form the crust.

Cheesecake:

2 large eggs, beaten
16 oz cream cheese, softened
1 cup granular  Splenda (or equivalent in Kal Stevia)
1 tsp vanilla
1/2 cup sugar free chocolate chips

Place the eggs, granular Splenda, cream cheese and vanilla into a mixer and blend until smooth.  Fold in the chocolate chips.  Pour the cheesecake mixture into the crust and bake for 45-50 minutes at 350º or until it looks like it is set or kinda firm in the middle.  Cool in the oven for a few hours. Refrigerate overnight.

This cheesecake makes several servings and even a small slice is very satisfying.

* Honeyville Almond Flour 

Note:  If you are not watching your sugar intake, substitute regular granulated white sugar for the Splenda and regular semi-sweet chocolate chips for the SF chocolate chips.





Pumpkin Chocolate Chip Softies

A few weeks ago, I tried baking some chocolate chip cookies.

The only problem was, I couldn’t find any sugar free chocolate chips so I made my own.  They promptly melted when I added them into my batter.  The cookies were still tasty, but not quite what I was looking for.

Upon finding some Hershey sugar free chocolate chips,  I was really excited to be able to make a “real” chocolate chip cookie, the low carb way.

I remembered my low carb biscuit recipe and decided to make this cookie basically the same way with a few tweaks.  I was very pleased with the results and will be making these again.

Mix the egg, cream, pumpkin, and vanilla.  Next add the Splenda, salt, and spices.  Mix Carbquik and  baking powder together, then combine it with the egg/pumpkin mixture.  Finally, gently stir in the chocolate chips.

Drop by a teaspoon onto a lightly buttered baking sheet.

Bake at 350º for 10-12 minutes.  Remove from oven and cool.

Pumpkin Chocolate Chip Softies

1  1/2 cups Carbquik  (or low carb baking mix)

1 cup granulated Splenda (or 1 cup of Swerve brand sweetener)

2/3 cup sugar free chocolate chips (Enjoy Life brand)

1 tsp baking powder

1/2 cup pumpkin

1 egg, beaten with a fork

1/4 cup heavy cream

1 tsp vanilla

1 tsp cinnamon

1 tsp pumpkin pie spice

Pinch salt

Mix the egg, cream, pumpkin, and vanilla.  Next add the sweetener, salt, and spices.  Blend the baking mix  and  baking powder together, then combine it with the egg/pumpkin mixture.

Finally, gently stir in the chocolate chips.  Drop by a teaspoon onto a lightly buttered baking sheet.  I used my well-used small round pan since I was testing this recipe in my toaster oven.

Bake at 350º for 10-12 minutes.  Remove from oven and cool. Store in a covered container.  Makes 14-16 small cookies.

* These cookies have a soft cake-like texture and I thought they were great right out of the oven.  Several hours later, they were even more delicious!  The chips had hardened and the cookies had a sturdier texture.

If low carb is not for you, try adding some pumpkin and spices to your favorite chocolate chip cookie recipe for a tasty treat.

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Today I’m partying with these crafty people

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks for your support!

Mini Chocolate Chip Cheesecake Pie (Low Carb)

I tweaked this recipe from The 30-Day Low Carb Diet Solution book by the Drs. Eades.

I found the cheesecake to be very creamy and quite good; the crust was the best ever.

The recipe calls for individual cupcake cheesecakes, but I baked it in a pie dish as my spring-form pan wasn’t handy at the time.  The original recipe is at the bottom of the page.  Forgive the cruddy photo.

cheesecake

Mini Chocolate Chip Cheesecake

Crust:
1 cup very finely chopped pecans
3 packets Splenda (I now use Stevia)
2 T butter, melted
1 tsp. cinnamon

Cheesecake:
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla extract
3 T semi-sweet mini choc chips (Enjoy Life brand is soy free)
or chopped up SF chocolate bar

Place the finely ground pecans, 2 packets of sweetener, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a spring-form pan or a pie dish. Bake for 10 minutes and then cool.

Place the eggs, granular sweetener, cream cheese and vanilla into a mixer and blend until smooth.  Fold in the chocolate chips.  Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350º or until it looks like it is set or kinda firm in the middle.

Cool in the oven for a few hours. Refrigerate overnight.

ORIGINAL RECIPE FROM THE BOOK:

Mini Chocolate Chip Cheesecakes

8 T finely chopped pecans
2 packets Splenda
1 T butter, melted
1 large egg, beaten
8 oz cream cheese, softened
1/4 cup Splenda (granular)
1/4 tsp vanilla
2 T semi-sweet mini choc chips

Place the nuts, 2 pks of Splenda and the butter in
a small bowl and combine thoroughly. Line the
wells of a muffin tin with paper cupcake liners
and distribute the nut mixture evenly, about 2 tsp
per well.

Place the egg, granular Splenda, cream cheese
and vanilla into a mixing bowl and blend until
smooth. Fold in the chocolate chips. Divide the
mixture evenly among the 12 cups. Bake for 15
minutes at 350º . Cool and refrigerate for at least
one hour.

 

 

 

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!