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INGREDIENTS FOR THE CRUST

Ground hazelnuts = 240 g (2 cups) (OR Almond flour)

Chopped roasted hazelnuts = 60 g (1/2 cup) (OR any nuts)

Unsalted melted butter = 90 g (1/3 cup)

Unsweetened cocoa powder = 12 g (2 tbsp)

Monk fruit (granulated or powdered) = 50 g (1/4 cup) (If you prefer less sweet, you can reduce to 30 g. As the crust is crispy, you can also use granulated sweetener instead of powdered as it will add to the crunch)

Salt = 1/8 tsp

INGREDIENTS FOR THE CHEESECAKE FILLING

Cream cheese (room temperature) = 226 g (8 oz)

Unsalted butter (room temperature) = 60 g (1/4 cup)

Powdered Allulose = 65 g (1/2 cup) (OR any keto friendly powdered sweetener)

Unsweetened cocoa powder = 18 g (3 tbsp)

Vanilla extract = 1 tsp

Salt = 1/8 tsp

INGREDIENTS FOR THE CHOCOLATE GANACHE

Dark chocolate (chopped into small pieces) = 90 g (1/2 cup) (You can either use unsweetened chocolate or sweetened chocolate. If using unsweetened chocolate, you can add some sweetener or just leave it plain)

Whipping or heavy cream = 90 ml (1/3 cup)

1.  To make the crust, combine all ingredients (except the melted butter) and mix to combine. Then add the melted butter and mix until crumbly. Transfer into an 8x8 inch pan lined with parchment paper and spread evenly. Set aside.

2.  To make the cheesecake filling, add the cream cheese, butter, vanilla extract and salt into a bowl. Then sieve in the powdered sweetener and cocoa powder. Mix to combine. Then use a handheld mixer to whisk until smooth and creamy, scraping the sides in between. Layer on top of the crust and spread evenly. Chill for 30 to 60 minutes.

3.  To make the chocolate ganache, add the chopped chocolate and whipping or heavy cream into a bowl. Microwave for 30 seconds then mix until the chocolate has melted. Pour over the chilled cheesecake filling. Swirl the ganache around to spread evenly. Chill for 3 to 4 hours or until set or hardened.

4.  Once it is hardened, remove the pan and parchment paper. Cut into 16 servings.

5.  Store leftovers in a container in the fridge.

[Total servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 7.7 g

Dietary Fiber = 3.1 g

Net carb = 4.6 g

Calories = 293

Total fat = 28.4 g

Protein = 4.9 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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