Keto Chocolate Cheesecake

Keto Friendly Chocolate Cheesecake

Ingredients

Crust

• 1 1/4 cup ground hazelnuts

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• 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

Directions

1. Preheat oven to 350 degrees Fahrenheit

2. Combine all the ingredient together for the cake recipe

3. Mix butter, ground hazelnuts, salt and erythritol and knead into a cake dough.

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1. Place a 10" springform pan with baking paper.

2. Spread the dough evenly in the mold, press it flat and form a 1cm high edge.

3. Bake the cake base in the oven for 15 minutes.

4. Warm and liquefy mascarpone

5. Melt chocolate in a water bath

6. 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!