@A DiabetesTeam Member I thought I posted a reply to you but it has not appeared. This recipe is a combination of 3 recipes and modified further. I am still cleaning up the recipe and have not tested it to insure I don't have errors:

Death by Chocolate Cheese Cake

INGREDIENTS

CRUST:

1 1/2 cups almond meal (flour)
1/4 cup Splenda
1/4 cup unsweetened cocoa powder
1 stick melted butter
FILLING:

6 ounces sugar-free dark chocolate, chopped (Baker's Chocolate works)
1 tbsp butter
24 ounces cream cheese, softened
1/2 cup sour cream
2 cups Splenda
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
2 eggs
3 egg yolks

TOPPING:

3/4 cup whipping cream
1/3 cup Splenda
3 oz unsweetened chocolate, finely chopped (baker's chocolate)
1/2 tsp vanilla extract
INSTRUCTIONS

FOR THE CRUST:

Preheat oven to 325 F.

Spray spring form pan with cooking oil spray

Whisk together dry ingredients. Stir in melted butter and press into spring form pan. Bake for 15 minutes until lightly golden. Let cool

FOR THE FILLING:

Preheat oven to 400 F

In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.

In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth. Set aside to let cool.

In the bowl of an electric mixer on low speed, beat softened cream cheese, sour cream and sugar substitute on low speed for about 1 minute until well blended. Add melted chocolate and butter, mix until incorporated.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended. Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip. Pour batter over crust in spring form pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate.

FOR THE TOPPING

In a medium saucepan over medium heat, combine cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth. Pour over the top of the chilled cheesecake, allowing some to drip down the sides. Chill until set.

Mentioned Users

A Diabete...

Thanks to everyone that has answered so far.

Just so you know, my Death By Chocolate Cheese cake comes in at about 20 grams carbs per serving, which is in range of my snack carb budget.

I use splenda , cocoa powder, unsweetened bakers chocolate and almond flour to greatly reduce the carbs.

Yes, chocolate is on my menu. Please think twice before you tell people what they can not have. I was asking for suggestions, not restrictions.

BTW, I'm working on a peanut butter and chocolate pudding pie that should come in at 10 carbs per serving.

CONGRATULATIONS

Use grated sweet apples in place of sugar

Any cake that's ur favourite!