Marsha Merington
Sep 23, 20201 min
Crust
1 1/4 cup ground hazelnuts
4 1/2 tablespoons butter softened
3 tsp Erythritol
1/8 tsp salt
Filling
1 3/4 cups mascarpone
1 cup keto friendly dark chocolate chips
6 tsp Erythritol
4 1/2 tbsp butter softened
2 ounces heavy cream
Topping:
2/3 cup whipped heavy cream
Decoration:
unsweetened cacao nibs
unsweetened cacao powder
Preheat oven to 350 degrees Fahrenheit
Combine all the ingredient together for the cake recipe
Mix butter, ground hazelnuts, salt and erythritol and knead into a cake dough.
Place a 10" springform pan with baking paper.
Spread the dough evenly in the mold, press it flat and form a 1cm high edge.
Bake the cake base in the oven for 15 minutes.
Warm and liquefy mascarpone
Melt chocolate in a water bath
Mix the remaining cake topping ingredients with mascarpone and keto friendly chocolate.
7. Spread the mixture on the cake and refrigerate the chocolate cheesecake for two hours in the fridge.
8. Using a mixer, whip the cream until stiff.
9. Spread over the top of the chocolate cake.
10. Dust & serve with cacao powder and decorate with keto friendly cacao nibs and serve.
Enjoy!