German
Chocolate Cheesecake Bars
Crust:
1
cup pecans crushed fine
1/2 cup Atkins baking mix
1/2
cup Maltitol Sweetener
1/2
cup butter
Combine
ingredients to make curst and press into 10 X 15 pan.
Filling:
3
8-oz pkgs cream cheese
1
cup heavy cream
1
cup Maltitol Sweetener
3
eggs
2
bars unsweetened chocolate bars melted ( or 2 oz unsweetened chocolate
bars)
1
tsp vanilla
Cream
cream cheese until fluffy, slowly add the heavy cream and sugar
and eggs. Add remaining ingredients and spread over
crust. Bake at 350 for 30 minutes or until set. Cool
Topping:
1
cup heavy cream
1/2
cup Maltitol Sweetener
3
egg yolks
1
cup chopped pecans
1 cup unsweetened coconut
1
tsp vanilla
Cook cream
and egg yolks over medium heat for 8 to 10 minutes, until thick
and bubbly. Stir in coconut, pecans and vanilla.
Cool for 10 minutes and stir in sugar, then spread over cooled cheesecake.
Refrigerate.
24
Servings @ 3.61 Carbs each Serving with Fiber not counted
| source |
grams |
cals |
%total |
| Total: |
|
357 |
|
| Fat: |
35 |
315 |
86% |
| Sat: |
10 |
93 |
25% |
| Poly: |
3.3 |
30 |
8% |
| Mono: |
11.8 |
106 |
29% |
| Carbs: |
5.48 |
11 |
3% |
| Fiber: |
1.87 |
0 |
0% |
| Protein: |
9 |
38 |
10% |
| Alcohol: |
0 |
1 |
0% |
This recipe was donated by Sherrie Engler at Headed-West.com
