Low Carb Chocolate Cheesecake
8.6 net grams of carbohydrate per serving
16 oz cream cheese, softened
1 Cup sour cream
1/2 cup Splenda
1 Tbsp. vanilla extract
1 pkg Jell-O Sugar Free Chocolate Pudding
- Preheat oven to 350F.
- Place all ingredients in a bowl and blend for 15 minutes. (Use food processor, mixer or blender and alter time as appropriate to mix completely.)
- Pour mixture into a 9-inch non-stick pie pan. Bake 1 hour. Turn off oven and allow cake to remain in oven 1 additional hour.
- Refrigerate till chilled and cut and serve.
- Store, covered with plastic wrap, in the refrigerator for up to 4 days.