Low Carb Chocolate Cheesecake

By Fitmom

  • 2- 8 oz. pkgs cream cheese (full fat)

  • 1 tsp. pure vanilla extract

  • 2 egg yolks

  • 1/4 cup Equal, Splenda or whichever sugar substitute you like

  • 1/4 cup Hershey's Dark Cocoa or Hershey's Reg. cocoa

  • 1 cup heavy cream

  • 1 pkg. Knox Gelatin

  1. In a food processor or blender add egg yolks, Equal, Hershey's cocoa, vanilla and half cup heavy cream. Blend. Microwave the other half cup heavy cream for a minute 20 seconds. Slowly add gelatin to heavy cream mixing quickly. Add the heated mixture to the food processor or blender. Blend until mixed. Cut up cream cheese into blocks and add one at a time to food processor. Lightly oil a 8 x 8 pan. Pour mixture into pan and refrigerate until firm. ENJOY!!!

Nutritional Facts


dessert ultra-low-carb