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Old 04-28-2013, 01:47 PM   #1
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Low Carb Brownie Bottom Cheesecake


Brownie Bottom Cheesecake
Brownie Crust
1/2 cup Butter -- melted
1 piece unsweetened baking chocolate -- melted mixed with butter set aside.
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
pinch salt
2 large eggs
3/4 cup Ideal White (I get mine at Meijers) or a mixture of xylitol or erythritol and splenda (never splenda alone as it doesn't work with chocolate) Truvia might work
1/4 teaspoon vanilla
2 tablespoons mayonnaise
Stir in butter and melted choclate
1/4 cup chopped pecans
Place in greased springform pan bake 15 minutes. Let cool.

(no bake) Cheesecake layer

First in separate container: 1 cup heavy whipping cream whipped till soft peaks form

2-- 8 ounce blocks of cream cheese softened
1 tsp melted butter
1/2 tablespoon lemon juice
1/2 tablespoon vanilla
18 drops liquid splenda about 1/2 cup or splenda to taste
Mix with mixer till smooth, on slow speed drop in heavy whipping cream spoonfuls at a time till smooth.

Top cooled brownies put in refrigerator till chilled and remove from springform pan
Makes 12 servings (Photo is of the cheesecake cut in 8 slices but that makes the calories and carbs much higher)

Per Serving 1 slice: 326 Calories; 31g Fat; 7g Protein; 8g Carbohydrate; 2g Dietary Fiber
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Last edited by SkeeterN; 04-28-2013 at 01:52 PM..
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Old 04-28-2013, 02:57 PM   #2
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Oh, Skeeter!!!!
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Old 04-28-2013, 03:23 PM   #3
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OMG!!!
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Old 04-28-2013, 03:43 PM   #4
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OMG!!!
My husband had me omigosh it even more. He had me top his slice with s/f smuckers caramel which only takes the tiniest smear and Hershey s/f chocolate chips and whipped cream from my isi cream whipper.

He was totally rolling his eyes going on and on about how wonderful this is.
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Old 04-28-2013, 07:31 PM   #5
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OMG, Skeeter, how could you do this to me!! Just when I had decided to really behave myself for a couple weeks (have about 5 lbs. I need to lose), LOL, I may need to put that on hold for another week or two!

"Be Strong, I say, the recipe will still be here!"
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Old 04-29-2013, 10:30 AM   #6
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Old 04-29-2013, 10:43 AM   #7
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Looks awesome. What size spring form pan?
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Old 04-29-2013, 10:54 AM   #8
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Looks awesome. What size spring form pan?
8 inch. I have a silicone circle that goes on the bottom. Helps it not stick. Parchment might be necessary
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Old 04-29-2013, 12:50 PM   #9
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Looks delicious, Anita.
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Old 05-13-2013, 11:10 PM   #10
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Oh my! That looks beyond delicious.

What is Ideal White please?

Tracy

Last edited by Smiles; 05-13-2013 at 11:12 PM.. Reason: added question
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Old 05-14-2013, 04:52 AM   #11
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Oh my! That looks beyond delicious.

What is Ideal White please?

Tracy
Ideal White is a sweetener I get at Meijers that works the same the same thing as Truvia or Swerve you can get her on Netrition. Ideal is a mixture of xylitol and splenda, Swerve is a mixture of Eyrthritol and Splenda and Truvia is a mixture of Eyrthritol and Stevia. Any would work great but you need one of the sugar alcohols to make chocolate not be bitter.
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Old 05-14-2013, 11:01 AM   #12
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Originally Posted by SkeeterN View Post
Ideal White is a sweetener I get at Meijers that works the same the same thing as Truvia or Swerve you can get her on Netrition. Ideal is a mixture of xylitol and splenda, Swerve is a mixture of Eyrthritol and Splenda and Truvia is a mixture of Eyrthritol and Stevia. Any would work great but you need one of the sugar alcohols to make chocolate not be bitter.
Thank you, Skeeter

Tracy
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Old 05-14-2013, 04:21 PM   #13
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I made this in a 7"square dish. The brownie part got way hard and the cream cheese part had a funky after taste..maybe the lemon juice. ( I used 1/2c Swerve and 1/4c Stevia In The Raw in the cream cheese part.)
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Old 05-14-2013, 04:27 PM   #14
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I made this in a 7"square dish. The brownie part got way hard and the cream cheese part had a funky after taste..maybe the lemon juice. ( I used 1/2c Swerve and 1/4c Stevia In The Raw in the cream cheese part.)
I am sorry it didn't work out. Maybe i need to adjust the time to remove the brownies sooner. Mine was soft and brownie like. As for aftertaste. I don't use stevia and I do not care for stevia. I think stevia is funky by itself. I use liquid splenda in the cheesecake.
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Old 05-14-2013, 05:14 PM   #15
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I also used Ideal which is xylitol and splenda not sure if that makes a difference but with xylitol you do not have the cooling affect.
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Old 05-15-2013, 12:25 PM   #16
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Subbing
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Old 05-16-2013, 01:42 PM   #17
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Made this a few days ago, but cheated a little by using 1/3 of a low-carb brownie mix as the crust. Switched out the liquid Splenda for a 1/2 granular Splenda 1/2 truvia blend. Turned out so delicious. Took it to work with me and my fellow teachers absolutely raved! They could not believe it was low carb. It was a major fight for seconds! Delicious!
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Old 05-16-2013, 03:18 PM   #18
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I love that brownie bottom Anita. I keep coming back to this page. I'm trying to figure out some dairy free cream cheese.
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Old 05-18-2013, 03:32 PM   #19
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Made it again tonight. I took it out of the oven after 12 minutes and I do think I could have kept it the 15 minutes I used last time. Far from hard and very moist. Different ovens temperatures vary.
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Old 05-18-2013, 05:22 PM   #20
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Quote:
Originally Posted by ladeeda View Post
I made this in a 7"square dish. The brownie part got way hard and the cream cheese part had a funky after taste..maybe the lemon juice. ( I used 1/2c Swerve and 1/4c Stevia In The Raw in the cream cheese part.)
I bought Stevia in the Raw once and found that it tasted terrible; I threw away the whole bag. I do use liquid stevia and concentrated powdered stevia (NuNaturals) and like them just fine. Have you had success using Stevia in the Raw in other recipes?
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Old 05-19-2013, 07:10 AM   #21
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Ideal White is a sweetener I get at Meijers that works the same the same thing as Truvia or Swerve you can get her on Netrition. Ideal is a mixture of xylitol and splenda, Swerve is a mixture of Eyrthritol and Splenda and Truvia is a mixture of Eyrthritol and Stevia. Any would work great but you need one of the sugar alcohols to make chocolate not be bitter.
I just had a question about this info. I don't use xylitol or Splenda, but do use stevia, Truvia and Swerve. So, this info kind of freaked me out. My understanding is that Splenda is sucralose, but that Swerve is a combo of erythritol and Oligosaccharides (NOT Splenda or sucralose). Why do you think that Swerve has sucralose in it? If it does, I will stop using it.
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Old 05-19-2013, 07:14 AM   #22
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I just had a question about this info. I don't use xylitol or Splenda, but do use stevia, Truvia and Swerve. So, this info kind of freaked me out. My understanding is that Splenda is sucralose, but that Swerve is a combo of erythritol and Oligosaccharides (NOT Splenda or sucralose). Why do you think that Swerve has sucralose in it? If it does, I will stop using it.
You taught me something new. I didn't know this. Swerve is so expensive and I can get Ideal locally so I will continue using Ideal as long as I can get it.

Last edited by SkeeterN; 05-19-2013 at 07:15 AM..
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Old 05-19-2013, 07:20 AM   #23
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You taught me something new. I didn't know this. Swerve is so expensive and I can get Ideal locally so I will continue using Ideal as long as I can get it.
It is expensive, but I pay for it to avoid the sweeteners I choose to not use. I primarily buy the "confectioners" and use it when I need a sweetener that will dissolve completely (rather than granulated erythritol). I've never heard of Ideal White and we don't have Meijer's stores here. That's great that you have a less expensive option!
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Old 05-19-2013, 10:43 AM   #24
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I also have no qualms using splenda.
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Old 05-19-2013, 05:57 PM   #25
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Skeeter,

I believe Netrition has the Ideal White you are talking about. Type in 'ideal' in their search engine. By ingredients, it sounds the same as the one you mentioned.

Thanks again for your explanation about the sweeteners. It explains why I had a yucky result a couple years back with a recipe. I used Splenda, and let's say that the chocolate did not taste very good.

Question: by 3/4 cups of Ideal, you mean 6 oz, right? I ask because apparently, when it comes to certain dry ingredients like flour, a cup is not necessarily 8oz. Even the Bob's Red Mill bags say a cup is 4 oz. So I'm just checking. Lol

Tracy

Last edited by Smiles; 05-19-2013 at 06:01 PM.. Reason: added question
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Old 05-19-2013, 07:42 PM   #26
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Skeeter,

I believe Netrition has the Ideal White you are talking about. Type in 'ideal' in their search engine. By ingredients, it sounds the same as the one you mentioned.

Thanks again for your explanation about the sweeteners. It explains why I had a yucky result a couple years back with a recipe. I used Splenda, and let's say that the chocolate did not taste very good.

Question: by 3/4 cups of Ideal, you mean 6 oz, right? I ask because apparently, when it comes to certain dry ingredients like flour, a cup is not necessarily 8oz. Even the Bob's Red Mill bags say a cup is 4 oz. So I'm just checking. Lol

Tracy
That would work.
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Old 05-20-2013, 03:39 PM   #27
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healthfulpursuit.com has a Vegan Dairy-free Cream Cheese recipe made with cashews. I haven't tried the recipe yet.
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Old 05-21-2013, 04:37 AM   #28
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This looks so yummy!
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Old 05-29-2013, 11:52 AM   #29
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I made this yesterday. Absolutely wonderful! Thanks for posting.
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Old 05-29-2013, 12:14 PM   #30
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I made this yesterday. Absolutely wonderful! Thanks for posting.
You did? That makes me so happy! I seriously love this recipe
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