Keto Ultra Chocolate Cheesecake Only 4.9 Net Carbs per serving скачать в хорошем качестве

Keto Ultra Chocolate Cheesecake Only 4.9 Net Carbs per serving

Feasting Fancy Hot Dish with Evalynn V. Ultra Chocolate Cheesecake - Keto Skill Level: Intermediate Prep Time: 30 mins Cook Time: 1 hour 15 mins Total Time: 1 hour 45 mins Chill Time: 3 hours The ultimate dark, decadent chocolate cheesecake, with a rich velvety texture to die for. Super dense and ultra low carb. This chocolate cheesecake is truly any chocolate lover’s dream. INGREDIENTS Crust: ¾ cup almond flour ½ cup coconut flour ¼ cup cocoa powder ¼ cup powdered erythritol (or other no carb sugar substitute) 3 tbsp melted butter Filling: 6 oz unsweetened chocolate (finely chopped) 1 tbsp butter 24 oz cream cheese (room temp) 1 cup powdered erythritol 1 tsp vanilla extract 3 large eggs (room temp) ¼ cup cocoa powder ⅓ cup heavy whipping cream (room temp) Cooking spray or butter for edges of pan Ganache: ¾ cup heavy whipping cream ⅓ cup powdered erythritol ½ tsp vanilla extract 3 oz unsweetened chocolate (finely chopped) 2 oz chopped hazelnut (or nut of choice) Recommendations: Using a quality chocolate and cocoa will result in a better, more robust chocolate flavor, this the the place you want to spend a little extra on. ;) Make any granulated sweetener into powder using a high powered blender. Granulated erythritol tends to be a bit more economical, powder it yourself. INSTRUCTIONS Preheat oven to 325 F and place baking rack on lower third of oven. Crust: Melt butter in microwave on medium power. Mix almond flour, coconut flour, cocoa powder, and erythritol in medium with melted butter. Combine evenly to create a crumbly mixture. Press mixture into bottom of a 9” springform pan using bottom of a tumbler glass. Bake for 10-12 minutes, remove and let cool. Reduce oven temp to 300 F. Filling: In a small saucepan over low - medium/low heat, melt butter and dark chocolate, stirring until smooth. Set aside and let cool. Blend cream cheese in large mixing bowl until smooth. Blend in erythritol, vanilla extract and eggs, scraping sides of bowl as needed. Blend in cocoa powder and heavy whipping cream until fully combined. Add melted chocolate mixture and continue to blend until smooth. Grease sides of springform pan with spray or butter, and spoon cheesecake mixture into pan. Carefully spread mixture from center to edges evenly to fill any air pockets. Smooth top gently with back side of spoon or spatula. Bake 55 - 60 minutes until mostly firm, but just a little jiggly in the center. Let cool completely, and chill covered in refrigerator for at least 2 hours. Ganache: After chilling cheesecake, combine heavy whipping cream and powdered erythritol in small saucepan until fully mixed. Over medium/low - medium heat, bring to a simmer and remove from heat. Add vanilla extract and chopped chocolate, an let stand for 5 minutes. Stir until smooth and creamy. Run knife or spatula around edge of springform pan to separate the cheesecake from the pan. Release and remove pan sides. Pour ganache over top of cheesecake carefully dribbling some over the sides. Sprinkle chopped hazelnuts over top, and refrigerate for at least an additional hour. NUTRITIONAL INFO: (May vary depending on choice of ingredients. We recommend using lowest carb options while choosing ingredients.) Serving: 16 Calories: 410 Fat: 35.8g Saturated Fat: 21.3g Trans Fat: 0 Carbs: 29g Fiber: 6.1g Sugar Alcohol: 18g Sugar: 2.5g Net Carbs: 4.9g Protein: 8.7g