Keto Expresso & Chocolate Cheesecake


For the chocolate base:

  • 7 tablespoons of butter melted
  • 2 cups almond flour
  • 3 tablespoons of cocoa
  • 1/3 cup powdered erythritol sweetener

For the cheesecake:

  • 1,1 LBS full-fat cream cheese
  • 2 large eggs
  • 1/2 cup powdered erythritol sweetener
  • 2 tablespoons of espresso
  • 1 teaspoon vanilla extract
  • additional cocoa for topping if desired

For the chocolate base:

Preheat the oven to 358°F.

Combine melted butter, almond flour, sweetener, and cocoa powder in a medium bowl and mix well.

Transfer the dough to a 8,56×8,56 inc tray covered with grease-proof paper or foil.

Press the dough firmly into the bottom of the pan.

Cook for 5-8 minutes.

Remove from oven and let cool.

For the cheesecake:

Combine cream cheese, egg, sweetener, espresso powder, and vanilla extract in a bowl and whisk until smooth.

Pour it over the base you cooked and spread it evenly on the tray.

Bake at 358°F for 25 minutes.

Remove from oven and cool.

Sprinkle cocoa on top, if using.

Refrigerate for at least 1 hour, preferably longer, before cutting into four rows of squares.

ENJOY YOUR MEAL

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