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1 cup butter
4 oz unsweetned baking chocolate squares
2 cups sugar substitute
3 eggs
1 cup Fearn Soya Powder
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. xanthum gum
8 oz. cream cheese softened
1/2 cup sugar substitute
1 egg
1 tsp vanilla extract
First layer: Melt butter and chocolate over low heat or in microwave. Remove from heat and add sugar substitute and eggs. Mix well.
Add soya powder, salt, vanilla and xanthum gum. Mix well again. Spread in a greased 9x13 pan.
In separate bowl, combine cream cheese, sugar substitute, egg and vanilla. Beat at medium speed for 2-3 minutes. Spread cream cheese mixture over first layer and make swirls with a toothpick.
Bake at 350 degrees for 40 minutes. Cool before cutting. Chill overnight before serving if possible.
Serves 36
4.1 carbs
1.2 fiber
119.3 calories
11.1 fat
2.7 protein
4 oz unsweetned baking chocolate squares
2 cups sugar substitute
3 eggs
1 cup Fearn Soya Powder
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. xanthum gum
8 oz. cream cheese softened
1/2 cup sugar substitute
1 egg
1 tsp vanilla extract
First layer: Melt butter and chocolate over low heat or in microwave. Remove from heat and add sugar substitute and eggs. Mix well.
Add soya powder, salt, vanilla and xanthum gum. Mix well again. Spread in a greased 9x13 pan.
In separate bowl, combine cream cheese, sugar substitute, egg and vanilla. Beat at medium speed for 2-3 minutes. Spread cream cheese mixture over first layer and make swirls with a toothpick.
Bake at 350 degrees for 40 minutes. Cool before cutting. Chill overnight before serving if possible.
Serves 36
4.1 carbs
1.2 fiber
119.3 calories
11.1 fat
2.7 protein
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