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INGREDIENTS FOR THE CRUST

Almond flour = 120 g (1 cup) (OR any nuts/seeds flour)

Unsalted Melted Butter = 50 g (3 1/4 tbsp) (OR any keto friendly oil)

Allulose Powdered Sweetener = 20 g (2 1/2 tbsp) (Or any keto friendly powdered sweetener)

Unsweetened cocoa powder = 8 g (3 tsp) (This is for color contrast but it's optional)

Salt = 1/4 to 1/2 tsp

OR Coconut flour = 60 g (1/2 cup)

Coconut oil = 50 ml (3 1/4 tbsp)

Allulose Powdered Sweetener = 8 g (1 tbsp)

Unsweetened cocoa powder = 8 g (3 tsp) (Optional)

Salt = 1/4 tsp

INGREDIENTS FOR THE GELATIN MIXTURE

Gelatin Powder = 8 g (3/4 tbsp)

Room temperature water = 45 ml (3 tbsp)

INGREDIENTS FOR THE BATTER

Cream Cheese (softened) = 375 g (13 oz or 1 3/4 cups)

Whipping/Heavy Cream (cold) = 225 g (1 cup)

Allulose Powdered Sweetener = 120 g to 150 g (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture. The amount of sweetener depends on your preferred level of sweetness.)

Instant coffee powder = 20 g (4 tbsp) (+ 30 ml or 2 tbsp hot water)

INGREDIENTS FOR THE WHIPPED CREAM

Cold Whipping or heavy cream = 150 ml (2/3 cup)

Allulose Powdered Sweetener = 2 to 3 tbsp (OR any keto friendly powdered sweetener)

Vanilla Extract = 1 tsp

1.  For best results, weigh the ingredients with a digital scale

2.  In the video, I used a 6-inch (15 cm) pan with a removable bottom. You can also use a 7-inch (18 cm) pan or springform pan except that the cheesecake will look shorter.  Line the bottom and sides of the pan with parchment paper. Set aside.

3.  Mix all the dry ingredients for the crust in a bowl until well combined. Then add the melted butter and mix until a dough is formed. Transfer into the pan. Spread evenly and flatten with a flat bottom glass. Then smoothen the edges with a spoon. Chill in the fridge until needed.

4.  Add the gelatin powder and water into a bowl, stir to mix then set aside.

5.  Mix the instant coffee powder with the hot water, stir until dissolved then set aside.

6.  In a bowl, add the softened cream cheese and mix with a spatula until smooth and creamy.

7.  Then add the powdered sweetener and mix until well combined, smooth and creamy.

8.  Add the cold whipping cream into the batter and whisk until well combined.

9.  Add the prepared coffee mixture into the batter and whisk until well combined.

10.  Place the bowl of gelatin mixture over a small bowl of hot water. You can also use the microwave. Stir until the gelatin is dissolved. Then remove the bowl of hot water and temper the gelatin with 2 to 3 spoons of batter.  Mix until combined then add back into the batter. Whisk until well combined.

11.  Pour the batter onto the crust.  Shake and tap the pan to spread evenly.

12. Chill in the fridge for at least 6 hours or preferably overnight until well set.

13.  Once the cheesecake is well set, remove the pan and parchment paper. Smoothen the sides with an offset spatula.

14. To decorate with whipped cream, just beat the cream, sweetener and vanilla extract at high speed with a handheld mixer until stiff peaks. It is best to chill the bowl and beaters for 30 minutes before using.

[Total Servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 3.9 g

Dietary Fiber = 1.4 g

Net Carb = 2.5 g

Calories = 368

Total Fat = 35.7 g

Protein = 6.8 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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