This was found in "500 more Low-Carb Recipes" by Dana Carpender. I found this book to be the best compendium of low-carb recipes in the market! This is only 1 of the 500, and it is fabulous. Cooking time does not include chill time.

Ingredients

16 serv.

CRUST
almond meal↗1 cup
butter↗2 tablespoons
Splenda sugar substitute↗1 tablespoon
FILLING
unsweetened baking chocolate↗4 ounces
cream cheese, softened↗16 ounces
eggs↗4
vanilla↗1 teaspoon
almond extract↗1⁄4 teaspoon
sour cream↗1 1⁄2 cups

Step-by-step instructions

1
Preheat oven to 300°F.
2
Combine crust ingredients and press into the bottom of a greased 9" (22.5cm) springform pan.
3
Melt chocolate in microwave on medium, then let cool.
4
Using electric mixer to beat cream cheese and Splenda to blend.
5
Beat eggs and extracts until smooth.
6
Blend in chocolate and sour cream.
7
Pour into prepared pan and bake in the middle of the oven for 35 minutes or until set.
8
Turn off oven, leave door ajar, and let cool in oven for 1 hour.
9
Refrigerate, in cake pan, at least 3 hours or overnight.
10
When completely cooled, remove pan sides.
11
Top with whipped cream sweetened with Splenda, and sprinkle with coarsely chopped almonds.

Source: food.com

Original recipe ↗

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