Keto Chocolate Cheesecake

Nadia Galinova
Translated by
Nadia Galinova
Keto Chocolate Cheesecake
Image: Kristian Aleksandrov
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17/05/2022
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Preparation
30 min.
Тotal
30 min.
Servings
6
"We know you want to eat it all at once, but think about the others - everyone would like a piece of this keto chocolate cheesecake, just like you"

Ingredients

  • For the base
  • walnuts - 3.5 oz (100 g)
  • dates - 10 pcs. (pitted)
  • cocoa - 1 tbsp.
  • coconut flour - 2 tbsp.
  • avocado - 1 pc.
  • For the cream
  • skyr - 2 cups
  • cottage cheese - 11 oz (300 g)
  • agave syrup - 1 tbsp.
  • dark chocolate - 3.5 oz (100 g)
  • gelatin - 2 tsp (10 g)
  • water - 1 tbsp.
  • vanilla - 1 packet (2 g)
  • cocoa - for sprinkling
  • chocolate topping - for decoration
measures

How to cook

In a blender, mix the walnuts, dates, coconut flour, cocoa and peeled avocado.

Grind everything into a thick consistency. Pour the mixture into a mold covered with transparent foil with a detachable bottom.

Smooth it out and press it down with a spoon to form the base.

Refrigerate it for 30 minutes.

Melt the chocolate.

Mix the cottage cheese, skyr, vanilla, agave syrup and melted chocolate.

Dissolve the gelatin in the water, heat it for 2 seconds, so that it melts and pour it into the cream.

Stir and pour it over the base. Smooth out the dietary cheesecake and store it in the refrigerator for 10-12 hours.

Before serving, sprinkle the keto chocolate cheesecake with cocoa powder and decorate it with chocolate topping.

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