Normally we would advise avoiding gluten free products with gestational diabetes as they tend to be higher in carbs (which turn into sugar) than the non gluten free versions of products, however Nairn’s GF biscuit breaks are an exception and have 30% less sugar than the average sweet gluten free biscuit. At 61.8g carbs per 100g, Nairn’s dark chocolate chip oat biscuits actually have more carbs per 100g at 63.8g! and McVitivies digestive biscuits at 62.9g per 100g, so eaten in moderation, these can be a better tolerated alternative.
Full fat soft cream cheese. Skip the lower fat versions and go for the standard full fat Philadelphia which contains more natural fats to help ‘pair’ the carbs in the dessert, slowing down the release of sugar and keeping blood sugar levels lower and more stabilised.
Green & Black’s 70% Dark Chocolate
The darker the chocolate, the higher the cocoa content and less sugar, therefore using a minimum 70% cocoa chocolate helps make rich chocolate desserts with less sugar. For this cheesecake I used Green & Black’s velvet chocolate to help those that prefer a smoother chocolate that is less bitter than some dark chocolate.
Total Sweet xylitol
The natural sweetener that I use in the majority of my recipes is Total Sweet xylitol. I can replace sugar like for like, it looks and feels like sugar and also bakes well in cooked recipes. The best bit is that you don’t get that nasty bitter aftertaste from xylitol that you do from some other sweeteners.
Please note that xylitol is highly toxic to dogs and our furry friends. If you would prefer a natural sweetener without worrying about your pets then look for Sukrin, Natvia, Truvia, pure stevia or Erythritol.
Add the melted butter to the crushed biscuits and hazelnuts to form a thin biscuit base in each ramekin/glass
Mix the Philadelphia, double cream and cocoa powder together. Whip until you get the consistency you like, then add the melted dark chocolate
Add Total Sweet xylitol sweetener to taste. Start by adding a tsp, mix and then taste. Keep adding until it is to your liking
Add a good sized portion of topping to the biscuit base
Top with curls of dark chocolate, or melt dark chocolate and drizzle over the top of the cheesecake. Refrigerate for 1-2 hours
The cheesecake can be served with nuts, whipped double cream or clotted cream to help the pairing
To make this nut free:
You could remove the nuts from this recipe to make it nut free, but this means that the biscuit and chocolate is not paired as well. Therefore it is advisable to add more cream to serve with the cheesecakes and avoid adding any extra chocolate or fruit as this will increase the carb content even more
Other tweaks to this recipe:
Other tweaks to this recipe that would work would be adding coffee or coconut to the recipe, or you could omit the chocolate and cocoa, add a vanilla bean pod to the cream cheese mix to create a vanilla cheesecake. Lemon, lime, orange and berries all work well too, but it is wise to swap the chocolate for the fruit to keep the carb amounts lower. You can find our lemon cheesecake recipe here.
Sweeteners for baking:-
Sweeteners vary greatly and so I advise using the one specified in the recipe (if I have specified one) for the best results. I find xylitol works very similar to sugar in baking, it weighs the same like for like as sugar and it is also a natural sweetener. Xylitol when eaten in large amounts may, like many sweeteners cause a laxative type effect, but I find it is not as bad as other sweeteners in this respect at all. The type of xylitol I purchase is called Total Sweet and is available in some larger supermarkets, health food stores like Holland & Barrett and on Amazon. If you choose to use a different sweetener you may need significantly less than the recipe stipulates and you may experience a bitter aftertaste in your baked goods. Xylitol weighs the same like for like as sugar, where as many other sweeteners only need a tiny amount for the same sweetness, Jo xx
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