Low Carb Chocolate Cheesecake Recipe - Indulge With This Low Carb Chocolate Cheesecake!

Low carb chocolate cheesecake recipe are often a little bland, but also sometimes a little over worked.

Chocolate is comfort food, and when it comes to cheesecake, oh well now...that's a whole new level of luxury! But there is no reason why a serious and committed low carber like you or I should be denied such pleasures in the kitchen, should we?

\"Low Carb Chocolate\"

You should find the following low carb chocolate cheesecake recipe very simple to make, and I have designed it that way. I have also made sure it only contains ingredients that will be safely within the boundaries of a regular low carb guideline.

Low Carb Chocolate Cheesecake Recipe - Indulge With This Low Carb Chocolate Cheesecake!

It specifically aims to avoid as many carbs as possible, whilst still tasting delicious and allowing you to feel satisfied, not denied (like so many other diets make you feel)!

Don't forget to see the bottom of this article for more free recipes, and I hope that you enjoy this classic chocolate cheesecake recipe just as much as the rest of the recipes I have available!

No-Bake Low Carb Chocolate Cheesecake Recipe

1 8oz. package of Philadelphia cream cheese

1 1oz. square of Bakers' brand baking chocolate

1 tbsp. Vanilla extract

1 tbsp. butter or margarine

1 cup of Splenda (I wouldn't recommend any other artificial sweetener for this)

Blend softened cream cheese, vanilla extract, and 3/4 of the Splenda until smooth. Melt the square of chocolate in the microwave for 1 minute and add margarine and 1/4 of the Splenda into the chocolate. Slowly beat in the chocolate mixture into the cream cheese. Place the cheesecake mixture into a bowl and place in the fridge for an hour to set.

The result is more of mousse than a dense traditional cheesecake. Really satisfies the sweet tooth!

I have only used Splenda instead of other sweeteners, I couldn't imagine this with gritty equal or sweet and low.

That's it! I told you it was simple didn't I?! Your simple yet filling and tasty low carb chocolate cheesecake recipe is yours to enjoy for many years to come!

Low Carb Chocolate Cheesecake Recipe - Indulge With This Low Carb Chocolate Cheesecake!

But don't stop there...

If you found this useful, you might also be interested in my free 7 day low carb guide [http://lowcarbdietformula.com], so that you stick to your low carb diet and don't make the same mistakes I did!

Low carb diets can be a nightmare to stick to, and to make work! Don't make the same mistakes 99.9% of other low carbers do...see the 5 things you MUST know about your low carb success over at [http://lowcarbdietformula.com] and there's still time to get your free bonus recipes, 7 day course and lots of hidden bonuses next week!

Low Carb Desserts - Chocolate, When on a Low Carb Diet, Let Brown Do It!

The chocolaty, rich and creamy sugar free chocolate is a dieters dream because you CAN have tasty low carb desserts when on an Atkins or South Beach type of diet ... and that puts a quality lower carb chocolate in great demand.

Sugar free chocolate is available in chocolate bars, truffles and in packaged boxes of chocolates. Top chocolate makers like Hershey's and Russell Stovers offer low carb chocolate that is yummy to many dieters in search of low-carb desserts and snacks.

\"Low Carb Chocolate\"

These can be good products for those on a carb-avoidance diet and are pretty tasty low carb chocolates, although the "bar" for taste in lower carb chocolate is not set very high.

Low Carb Desserts - Chocolate, When on a Low Carb Diet, Let Brown Do It!

Most sweeteners used in sugarless chocolate are slow or non-digestible carbohydrates and therefore they do not raise blood sugar levels in the body.

The best sans sugar chocolate is sweetened with calorie-free acesulfame and sugar alcohols such as malitol and lactitol. These days, you can even find delicious, high-quality lower carb chocolate on the shelf right next to the M&Ms, Snickers and other traditional chocolate bars.

The Versatility Of Chocolate

Chocolate is reaping the benefits provided by a host of sweeteners, which enable it to keep its taste profile while shedding its calorific load. Chocolate seems to be the ideal focus for healthy, indulgent confectionery and has become a popular vehicle for Power Bar-style products.

Russell Stover is cashing in on the craze with low-carb chocolates, including a low-carb version of the Whitman's Sampler, a brand Stover also owns.

You will notice that the low carb versions generally cost more than the sugar sweetened ones. That price difference results because the sugar alcohols and sweeteners used in low-carb chocolate cost many times more than sugar.

Going Low Carb

The Atkins and other carb-avoiding diets claim to offer a quick fix that's relatively painless and really works. Plenty of people have jumped on the lower carb bandwagon - and the food industry hasn't been slow to cash in on the action.

These high-protein diets have even caught the fancy of people who are not on low carbohydrate diets and have no real reason to be on one.

However, just as it is common sense to consult your doctor before going on any diet, it is recommended that diabetic patients consult with their physicians before binging on a chocolate that is low in carbohydrates.

Yay, Chocolate!

When you are livin' la vida low-carb, chocolate is the perfect indulgence. Just like the sugar sweetened ones, low carb cause you to feel good on the inside because it releases endorphins into the body to give you a sense of comfort and relaxation.

Low-carbing is mainstream now where it used to be a "fringe" diet or lifestyle.

If you are a chocolate lover on a low carb diet, there's no need to sweat since there is a wide variety of low carb chocolate available on the market.

Low Carb Desserts - Chocolate, When on a Low Carb Diet, Let Brown Do It!

Chocoholic and low carb desserts fanatic Kim Humphreys loves to share ideas, recipes and information at Low-Carb-Desserts.com And the sharing goes both ways!

Almond Chocolate and Cherry Hazelnut Biscotti - Low-Carb Recipes

Cherry Hazelnut Biscotti These traditional Italian cookies are baked twice for extra crispness-dip them into a cup of coffee for an afternoon treat. If you prefer, you may substitute macadamia nuts or pecans for hazelnuts.

1-1/2 cups toasted and skinned hazelnuts: 1/2 cup finely chopped, 1 cup coarsely chopped

\"Low Carb Chocolate\"

1 cup Atkins Bake Mix

Almond Chocolate and Cherry Hazelnut Biscotti - Low-Carb Recipes

16 packets sugar substitute

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup sour cream

4 eggs, lightly beaten

1-1/2 sticks butter, at room temperature

1/3 cup dried cherries

Heat oven to 350*. Whisk together finely chopped hazelnuts, bake mix, sugar substitute, cinnamon and salt. In a medium bowl mix sour cream, and eggs.

In a large bowl, with an electric mixer on medium speed, beat butter 3 minutes until creamy. Alternately add bake mix mixture and sour cream mixture to butter. Stir in cherries and coarsely chopped hazelnuts.

Divide the dough in half. On ungreased baking sheets form each dough half into a log measuring 12" x 2 1/2" (moisten hands if necessary to keep dough from sticking).

Bake logs 25 minutes, until almost firm. Transfer sheets to wire rack to cool 10 minutes. Reduce oven temperature to 325°F.

Carefully cut logs crosswise, with a serrated knife, into 1/2" wide slices. Arrange slices on baking sheets. Bake 15 to 17 minutes until firm and crisp. Cool slices on baking sheets before storing.

Servings: 40

Prep time: 25 minutes

Bake/Cook time: 40 minutes

Almond Chocolate Chip Biscotti

Serving Size: 50

5 eggs

1-1/2 cups Splenda

1 tbsp baking powder

1 tsp cinnamon

1 tsp vanilla

1 tsp almond extract

1-1/2 cups oil

6 cups almond meal flour

Chopped pecans 1-1/2 cups, optional

Slivered almonds 1 pkg, optional

Semisweet LC chocolate chips 6 oz

Beat eggs, Splenda, baking powder till thick. Add cinnamon, vanilla, almond extract and mix well. Slowly pour in oil while beater is going.

Mix in almond flour till it is stiff dough. Mix in nuts and chocolate chips if you want them. Divide the dough into 4 pieces and make 4 long logs in a jelly roll pan.

Bake at 350°F-180°C for 40 minutes, take out of the oven and let cool for 10 minutes or so, then slice them as thin as you can and they do not fall apart. Lay them out face down on the pan and bake for 12 minutes more to get crispy.

For a slightly different texture, form the dough into 4 logs, slice it when raw, and then bake the cookies for 40 minutes at 350°F-180°C.

Per Serving: 133 Calories

6 carbs

Almond Chocolate and Cherry Hazelnut Biscotti - Low-Carb Recipes

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Advantages and Disadvantages of Dark Chocolate

A sense of relaxation and well being is very natural when you eat chocolates. When it comes to dark chocolates it is both seductive and pleasurable. Other than this, the dark chocolates are healthy too. It is extracted from the seeds of cacao plant. As it is natural so it contains benefits that are natural too. They are prepared by the mixture of fat and sugar to the cacao but not with milk supplements. It has the highest level of nutrition among all types of chocolates. According to a rich study, taking up over 1.6 ounces of dark chocolate daily proves to be healthy for your body.

ADVANTAGES:

\"Low Carb Chocolate\"

• It lowers the cholesterol.
• Also lowers the Blood Pressure.
• Produces Anti-oxidants into the body, good for preventing premature ageing.
• Lowers the risks of heart problems because it is rich in flavonoids and gallic acid which include protective elements for cardio.
• It also promotes good digestion.
• It is also good for preventing cancer.
• Current studies proven that it slows down the decline of nervous activities which happens with the age.
• It indicates a help for the treatment of kidney stones and anemia.
• It prevents the clumping of blood platelets which results in blood clots.

DISADVANTAGES:

Advantages and Disadvantages of Dark Chocolate

• Dark chocolates are high on calories with high fat and sugar.
• It contains some elements that have addictive properties such as caffeine, theobromine, and sugar which results in mood elevating and also contains phenethylamine which releases endorphin in the brain.
• It also contains vasoactive amines that lead to migraine problems.
• Dilates the vessels of the brain.
• Moreover, it has high quantity of arginine which is a necessity in the replication of the virus herpes. Therefore, it is recommended to avoid dark chocolates especially those who have recurring and active herpes infection.

Advantages and Disadvantages of Dark Chocolate

If this article encourages you to buy a Chocolate Gift for someone special I really recommend visiting dark chocolate websites on http://www.freechocolat.com they have the best quality chocolate in very decorative chocolate boxes. Make some happy with this delicious sweet.

17 Popular Quotes about Chocolate

1. "Chocolate causes certain endocrine glands to secrete hormones that affect your feelings and behavior by making you happy. Therefore, it counteracts depression, in turn reducing the stress of depression. Your stress-free life helps you maintain a youthful disposition, both physically and mentally. So, eat lots of chocolate!" - Elaine Sherman, Book of Divine Indulgences

2. "Strength is the capacity to break a chocolate bar in four pieces with your bare hands--and then just eating one piece" - Judith Viorst

\"Low Carb Chocolate\"

3. "Self-discipline implies some unpleasant things to me, including staying away from chocolate and keeping my hands out of women's pants." - Oleg Kiselev

17 Popular Quotes about Chocolate

4. "It's not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let's face it, far more reliable than a man." - Miranda Ingram

5. "Life is like a box of chocolates...You never know what you're gonna get." - Forrest Gump in Forrest Gump

6. "The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain." - Thomas Jefferson

7. "Research tells us fourteen out of any ten individuals likes chocolate." - Sandra Boynton

8. "If one swallows a cup of chocolate only three hours after a copious lunch, everything will be perfectly digested and there will still be room for dinner." - Brillat-Savarin

9. "It has been shown as proof positive that carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested... that it is above all helpful to people who must do a great deal of mental work." - Anthelme Brillat-Savarin

10. "If you are not feeling well, if you have not slept, chocolate will revive you. But you have no chocolate! I think of that again and again! My dear, how will you ever manage?" - Marquise de Sévigné

11. "Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. It is the best friend of those engaged in literary pursuits." - Baron Justus von Liebig

12. "Nine out of ten people like chocolate. The tenth person always lies." - John Q. Tullius

13. "There are two kinds of people in the world: those who love chocolate, and communists." - Leslie Moak Murray

14. "Forget love... I'd rather fall in chocolate!" - Author Unknown

15. "There are four basic food groups: milk chocolate, dark chocolate, white chocolate and chocolate truffles." - Author Unknown

16. "My favorite thing in the world is a box of fine European chocolates which is, for sure, better than sex." - Alicia Silverstone

17. "After about 20 years of marriage, I'm finally starting to scratch the surface of that one. And I think the answer lies somewhere between conversation and chocolate." - Mel Gibson in What Women Want.

17 Popular Quotes about Chocolate

Copyright 2005. Bridget Mwape writes for Chocolate Gift Basket website at: http://www.chocolate-gift-basket.org.uk/ which features gift ideas, chocolates and more. He also writes for http://www.sweets-and-chocolate.org.uk/ which offers a wide selection of sweets.

History of Chocolate Truffles

The invention of the cocoa press in 1828 made possible separating the natural fat in cocoa beans, called cocoa butter, from the bean solids. This not only improved the consistency and taste of the remaining cocoa powder but made possible the development of solid chocolate. Eating chocolate or solid chocolate, as opposed to drinking chocolate, was first produced in 1847 in Fry's chocolate factory in Bristol, England. Solid chocolate is a combination of cocoa powder, sugar, cocoa butter and often flavorings like vanilla. In 1879 Swiss Henri Nestle and Daniel Peter developed milk chocolate by combining solid chocolate with milk powder. Experimentation in France and Switzerland led to the development of ganache.

Ganache is the center component of a truffle. Ganache is a velvety smooth combination of solid semisweet chocolate and cream. Cooked at just the right temperature it cools to form a rich and firm paste with intense chocolate flavor. A truffle is a confection made of a round ganache center, often flavored, covered with a shell of milk, dark or white chocolate. Truffles are often covered in cocoa powder, sugar or finely chopped nuts.

\"Low Carb Chocolate\"

Perhaps originating in France, the truffle is named for its visual similarity to the French mushroom-like fungus of the same name. Like the original truffle, chocolate truffles have become synonymous with luxury and a sumptuous taste experience. Truffles are made in a wide variety of tastes. In many chocolate houses the Chocolatier's finest ingredients are reserved for the truffle.

History of Chocolate Truffles

For more information about other forms of chocolate see additional e-zine articles by this author.

History of Chocolate Truffles

George Murray is the President of Falcon Aerial Photography, Inc. Learn more by visiting us at: http://www.falconaerialphotography.com

Chocolate Brownies - Five Facts About Brownies You Didn't Know

Five quick facts below to make your mouth water.

1.    The first time that a the name 'brownie' appeared in a recipe book was in the 1896 version of the Boston Cooking School Cook Book by Fannie Meritt Farmer. This brownie was in reference to tiny cake like versions, not a true brownie like you would find today.

\"Low Carb Chocolate\"

2.    It was pretty quiet in the world of brownies after that - it took almost 11 years for a real brownie recipe to appear, also in the Boston Cooking School Cook Book, which was the first time a brownie was we know it today was published.  I'm not sure if it had colour pictures in, or referred to using organic or fair-trade chocolate, but it was certainly a groundbreaking recipe.

Chocolate Brownies - Five Facts About Brownies You Didn't Know

3.      One of the most popular stories about the origin of the brownie is told in the Encyclopedia or American Food and Drink, which reports that a housewife in Bangor, Maine forgot to add baking powder to her brownie, and therefore her batch didn't' rise properly.   Ever the impeccable host, she carried on and sliced her now invented brownie and served it unashamedly, claiming her new invention

4.    Chocolate brownies are one of the few foods where there is a strong divide between the way a brownie should be prepared.   Half of the world loves a cake like brownie, whilst the other half would die without a beautiful fudge brownie to devour.

5.    I personally love chocolate fudge brownies, infinitely more than cake versions.

So there you go, just a few facts on Chocolate Brownies for you. Now go and eat some!

Chocolate Brownies - Five Facts About Brownies You Didn't Know

A fantastic place to get great tasting chocolate brownies is to go right to http://www.sobochocolate.com

Easy Fudge Recipe - Condensed Milk and Chocolate Chips Are the Secret

December seems to whiz by faster and faster each year. Homemakers who dream of leisurely days in the kitchen whipping up batches of homemade goodies for their families, friends and co-workers need not let go of their own inner Martha Stewart entirely.

Easy recipes for turning a few bags of chocolate chips, a cup or two of nuts and a few cans of condensed milk will have the lucky folks at the office or family gatherings convinced you labored for hours in the kitchen.

\"Low Carb Chocolate\"

Enclose finished pieces in individual gift packages, add a bow and special tag and present to favored recipients, whether they be teachers, friends or simply you and your family.

Easy Fudge Recipe - Condensed Milk and Chocolate Chips Are the Secret

Easy Fudge Recipe: Condensed Milk and Chocolate Chips Are the Secret

3-Ingredient Easy Chocolate Fudge:

List of Ingredients

• 1 12-ounce package semi-sweet chocolate morsels
• 1 can sweetened condensed milk
• 1 cup chopped nuts

Directions

1. Melt chocolate in the top of a double boiler over low heat.
2. Slowly stir in condensed milk and chopped nuts.
3. Pour into a lightly greased 8-inch square pan.
4. Cool and cut into squares.

This recipe yields 64 1-inch squares.

Easier Than Ever Microwave Fudge

• 2 cups semi-sweet chocolate morsels
• 1 cup milk chocolate morsels
• 1 14-ounce can sweetened condensed milk
• 1/4 cup butter
• 1 cup pecans, chopped

Directions:

1. Cut butter into small pieces so that it will melt easily.
2. Put chocolate morsels, milk and butter into a microwave-approved bowl.
3. Microwave at 50% power for 1 1/2 minutes.
4. Remove fudge from microwave and stir.
5. Put bowl back into microwave on 50% power for 5 minutes.
6. Remove bowl from microwave and stir.
7. If the fudge has not thoroughly melted, replace it into the microwave on 50% power for 5 minutes at a time. Stir between intervals until fudge is melted.
8. Stir in pecans.
9. Pour mixture into 8-inch square buttered pan.
10. Refrigerate at least two hours.
11. Cut into small squares.

This is a no-fail fudge recipe. 

Easy Fudge Recipe - Condensed Milk and Chocolate Chips Are the Secret

Sydney Mason is a freelance writer who writes for a number of online websites.