http://www.3fatchicks.com/forum/dess...-brownies.html

Carol Sue these are them, much better than the black bean ones. I skip all the sugar free stuff and use agave and semi sweet choc. These turn out to be a rich mocha square of goodness, I usually add a small dab of real whip cream to each one before eating. (they are dense not fluffy)

Thanks, chickadeee!

Chickadeee, do you mean that you actually omit the sugar free caramel altogether, or do you use regular caramel? This sounds like a really good recipe. I never tried the black bean recipe because although I like black beans, I didn't think I would like my brownies to taste like them. White beans have such a milder flavor. Have you ever tried freezing these?

Carol sue, yes I omit the Carmel all together. I am in it for the chocolate and these are like a mocha chocolate, a bit dry but very flavorful. If you are looking for a sticky moist brownie, this is not it. But these hit the spot for a chocolate craving.

I don't know if you do Ricotta, but I have made a ricotta cheesecake with eggs in the past that was low carb and passable.

Recipe please Dairy Fairy, and please tell me I can make it without artificial sweetener. (I just can not do artificial sweetener)

Thanks

I posted the recipe in here in the L.A.Weight loss forum years ago and I absolutely can't find it. > That was eons ago.

I got it off low carb friends I think...Ingredients wise, it was like this:
Ingredients
2 cups low-fat ricotta cheese* (refer recipe below)
3 pkts Splenda sweetener
1 tsp vanilla extract
2 eggs
Instructions
Preheat oven to 355°F/180°C.
Mix ricotta cheese, sweetener and vanilla extract.
Add in eggs gradually and continue to beat until smooth.
Spoon the batter into 4 ramekins and bake in the preheated oven for 20-25 minutes.
Serve warm.

****
But if you like crust, there are lots of recipes with a walnut/butter crust. That would be off limits to me right now, but if your lifestyle works with that, that sounds relish. Sorry there is sweetener. I am not sure how to do without it. Consistency wise it would be ok, but I don't know how to sweeten it without the fake stuff that is still low carb.

I have also eaten savory cheesecakes, and I think this recipe would adapt fabulously to that. We ate alligator cheesecake at Prejean's cajun restaurant in Lafayette, LA. YUM.

Thinking on this one, thanks.