Tuesday, November 12, 2013

Mini Chocolate Chip Cheesecake- THM (S), Gluten-free, Sugar-free, Low Carb, and Packed with Rich Flavor!

Today's recipe is a twofer. Does this assault your vocabulary? I "Googled" it, according to Google, twofer is a word; two for the price of one. Since this is free then is there a word for this? Gratis. Same root as gratitude. I, for one, am so grateful for cheesecake, among other things; for example, sharing it with my family. Moving right along.

This is/was the last bite of a luscious, oh, so creamy, chocolate chip cheesecake. So good, so sad that it is gone.
Now this is what I did with some extra batter.
 Yes, folks, this is an espresso "MIM" (muffin in mug) , minus the chocolate chips because there were plenty in the cheesecake batter and I wanted to keep this low carb and THM. This is what happens when you play in the kitchen , sometimes the experiment does not fit the pan you intend to use. So while I was looking at about 1/3 cup batter which would not fit in the tiny spring form pan this muffin popped into my mind, little wonder, it was good all by itself, adding cheesecake would skyrocket it to another incredible level!

First the cheesecake, I made a large regular cheesecake for my family, then made a tiny low carb one just for me using a  4" mini spring form pan.

1/2 cup plus 2 tablespoons almond flour
2 tablespoons butter, melted
2 teaspoons erythritol
dash salt
dash stevia if you like things really sweet
Mix all in a small bowl,

 then press into the bottom of a baking dish. I lined this one with parchment paper so I wouldn't miss even one crumb of the crust.
8 oz. cream cheese, regular or 1/3 fat, room temperature
2 tablespoons erythritol
dash stevia
1 teaspoon vanilla
1 egg
1-2 squares 90% chocolate bar, chopped (I used Lindt)
Preheat oven to 350F.
Beat the cream cheese until fluffy.
Add the erythritol, stevia, egg, and vanilla, beat until fluffy again.

Stir in the chocolate.

Spoon onto crust.

Bake for 20 minutes, or until it doesn't jiggle, some movement is good but you don't want a loose, wet jiggle. Got it? :)

You should have, if you used the same size pan, about 1/3 cup extra batter, give or take. Mix up your favorite MIM, and bake half way.

Now spoon the cheesecake batter on top.
Continue baking, 350F for another 15 minutes.

How could you call this diet food?!

If you don't want to make both, then use a larger pan for the cheesecake and you won't have any batter left, maybe a 5 or 6" oven proof bowl. As for me, extra cheesecake batter just makes my creative juices run wild!

You can also see this and other yummy low-carb or THM recipes on Gwen's Nest .
Special thank you to Pearl and Serene the authors of Trim Healthy Mama.

Some affiliate links have been used in this post.


  1. Oh. My. Goodness. Cheesecake is my favorite! Thank you SO much for sharing! And thanks for linking up on Trim Healthy Tuesday!

  2. Do you still eat the good stuff, and feed your family the junk?

    1. Yes and no, some in my family can't tolerate stevia, it gives them an upset stomach. So when it comes to treats, they get raw sugar. Also, RachelH, the rest of my family are skinny, like I used to be ;)