Crust:

• ¼ Cup ZamLows Almond Flour
• 4 Keto Chocolate Biscotti Cookies- finely crushed
• 2 Tablespoons Splenda
• 4 Tablespoons butter- melted

Filling:

• 5(8-oz) packages Cream Cheese, softened
• 1 Cup Steele’s Nature Sweet White Crystals
• ½ Cup DaVinci Sugar-Free Vanilla Syrup
• 1 Tbsp. ZamLows Almond Flour
• 1 Tbsp.  Sugar-free Vanilla Extract
• 3 Eggs
• ½ Cup Sour Cream
• 1 Cup ZamLows Chocolate Chips

Preheat oven to 350 degrees.  Mix the ingredients and press into bottom of springform or cheesecake pan.  Mix cream cheese, Splenda, DaVinci Syrup, and vanilla extract with an electric mixer until blended.  Add eggs one at a time, mixing on low after each, just until blended.  Blend in Almond Flour and mix again.  Then blend in sour cream.

            Add Chocolate Chips and stir in gently with a large spoon (don’t use mixer!) and pour over crust.  (If you like, reserve some for top of cake… when cake begins to “set”, sprinkle additional decorative chips over top and finish baking.) 

Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring. Refrigerate overnight. This makes a LARGE cake!

Serves 20

Calories- 295, Fat-27.6, Sat. Fat- 15.9, Carbs- 4.6, Fiber- .7, ECC- 3.9

Sodium- 120.5, Protein- 8.2

NOTE: Items in BOLD are available at ZamLows Sugar-Free Low-Carb