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.