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The official website of Drs. Michael and Mary Dan Eades, low carb pioneers and authors of Protein Power.

Chocolate Chip Cheesecakes

By special reader request, here is a tasty sweet treat, updated from the original recipe by Barbara Witt (Protein Power, Warner 1996)
Makes 12

INGREDIENTS

  • 1 large graham cracker, finely crushed
  • 1 extra-large egg
  • ¼ cup sugar, Truvia Blend, or Splenda Blend
  • ¼ teaspoon vanilla extract
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons semisweet mini chocolate chips

You’ll also need
• 12 mini fluted paper liners
• 12-cup mini-muffin tin

DIRECTIONS

  1. Preheat the oven to 350F/175C.
  2. Line the muffin tin cups with the paper liners and distribute the crushed graham cracker evenly among the cups.
  3. Put all the ingredients, except the chocolate chips, into a food processor and blend thoroughly. (Alternatively, beat the egg, sweetener, and vanilla together well and then incorporate the cheese.)
  4. Fold in the chocolate chips and spoon the mixture into the muffin cups.
  5. Bake for 15 minutes or until the edges are set and the center is still moist.
  6. Remove the cheesecakes from the muffin tin and let them cool.
  7. Refrigerate for at least an hour before serving.

Each cake contains: 5 grams carbohydrate (made with sugar) or 2.5 g (made with sweetener blend) along with 3 grams protein.

VARIATIONS

Use different flavorings to change these little treats.

  • Substitute 2 crumbled Oreo cookies (not filling) for the graham cracker for a chocolate crust.
  • Substitute a couple of teaspoons of instant espresso coffee powder for the chocolate chips (or leave in the chips) for a mocha cheesecake.
  • Use lemon extract or a tablespoon of fresh lemon juice instead of the vanilla and add some grated lemon or lime zest.
  • Sprinkle the tops of the cheesecakes with toasted unsweetened coconut for a little crunch.
  • Bury a whole roasted almond in each cake and flavor with almond extract instead of vanilla extract.

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