Atkins Chocolate Recipes

Ingredients:

PASTRY CRUST

1/2 cup atkins bake mix
2 tbsp atkins bake mix
1/4 cup unsweetened cocoa powder
5 packet sugar substitute
4 tbsp butter, softened
3 oz cream cheese, softened
1 tbsp sour cream

FILLING

4 oz unsweetened chocolate, finely chopped
1 1/2 cup granular sugar substitute, divided
1 tsp instant decaffeinated coffee
2 1/2 cup heavy cream, divided
2 tsp vanilla extract, divided
1 tbsp cocoa powder

Instructions:

A crisp chocolate pastry crust is covered with a rich layer of dark
chocolate ganache and topped with billows of chocolate whipped cream.
Because it is so rich, a small slice is satisfying.

1. Heat oven to 425 F. For crust: with an electric mixer on medium speed,
beat bake mix, cocoa powder, sugar substitute, butter, cream cheese, and
sour cream just to combine.

2. Transfer dough to a 9-inch quiche pan or pie plate and pat dough in an
even layer on bottom and sides. (If using a pie plate, crimp edges of
crust.) Cover lightly with aluminum foil; bake 15 minutes, until set. Cool
crust before filling.

3. For filling: melt chocolate in a double boiler; stir in coffee. Remove
from heat. Transfer to a large bowl. Stir in 1 cup sugar substitute, 1 cup
cream and 1 tsp vanilla extract; mix until smooth. Pour into baked crust;
smooth surface.

4. With an electric mixer on medium speed, beat remaining 1 1/2 cups cream,
remaining 1/2 cup sugar substitute, remaining tsp of vanilla extract and
cocoa powder until peaks form. Spread over chocolate layer. Freeze at least
3 hours or until firm. Remove from freezer 20 minutes before serving.

Prep time: 35 minutes

Bake/Cook time: 15 minutes

Chill time: 3 hours

Carbohydrates: 12.5 grams

Net Carbs: 9 grams

Fiber: 3.5 grams

Protein: 4 grams

Fat: 37 grams

Calories: 391

Servings: 10