Coming in at just 2.96g total carbs per slice, I'll be having a double portion 😆
Recipe for 12 portions, baked in a 27cm rectangular bread tin.
Base;
125g butter (0g)
25g van houten cocoa (2.175g)
200g almond powder/flour (9.8g)
Add the cocoa and almond powder to soft butter and mix.
Press into a base (I used a 27cm rectangle bread tin).
Topping;
500g mascarpone (12.5g)
3 eggs (1.5g)
50ml heavy whipping cream (1.7g)
Vanilla/coffee - flavour of your choice....but watch for hidden carbs!
Mix everything together until smooth, pour/spread over the base.
Cook at 170℃ for about an hour.
Leave to cool.
Second topping;
40g coconut oil (0g)
50g Lindt 99% chocolate (4g)
200ml coconut cream (3.8g)
Once the cheesecake is cooled, melt the coconut oil in the microwave, add in the broken chocolate, microwave for a few short blasts if needed (if your oil is hot there may be enough heat to melt the choc without the microwave).
Whisk in the coconut cream and spread over the cheesecake.
Chill overnight.
Enjoy!
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