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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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So says Karen Barnaby who wrote The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes. They sound awesome! Ingredients:
10 ounces cream cheese (at room temperature) |
16 tablespoons unsalted butter (room temperature - 2 sticks) or 16 tablespoons unsalted margarine (room temperature - 2 sticks) |
4 ounces unsweetened chocolate, melted & cooled |
1/2 cup splenda brown sugar blend |
1/2 cup splenda granular |
4 large eggs |
2 teaspoons instant coffee granules |
1 1/2 teaspoons pure vanilla extract |
1 1/2 teaspoons pure chocolate flavoring (optional) |
1 1/2 cups almond meal (finely ground almonds) |
6 tablespoons dutch-processed cocoa powder |
1/4 teaspoon sea salt |
1 1/2 teaspoons baking powder |
Directions:
1. Preheat oven to 375ºF(175ºC).
2. Butter 13 x9 (32.5x22.5cm) and line bottom with parchment paper.
3. In a large bowl, beat cream cheese and butter or margarine until smooth.
4. Beat in chocolate and sweetener.
5. Beat in eggs 1 at a time, scraping the bowl well after each addition.
6. Add the coffee granules and extracts.
7. Beat until combined.
8. In medium bowl, mix almond meal, cocoa powder, salt & baking powder.
9. Add to the chocolate mixture and beat well.
10. Scrape into prepared pan and smooth the top.
11. Bake 35-40 minutes, until the top is firm.
12. Cool on wire rack before cutting.
13. Store, covered in the refrigerator.
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