Keto Coffee Chocolate Mocha Cheesecake

STATS:

Cuisine: American
Course: Dessert
Prep time: 30 minutes
Time of cooking: 1 & 1/2 hours.
Total time: four hours

EQUIPMENT:

• Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

• An oven
• 1 spring foam pan
  Aluminum foil

  • Saucepan 1
  • Bowls for mixing

  INGREDIENTS:

  • Melted butter, 1/4 cup
  • One and a quarter cup of flour (pecan)
  • A quarter tsp of salt
  • 3 tablespoons of keto sweetener (swerve)
  • Cocoa powder, three tablespoons

  FILLING:

  • 3 Eggs (large)
  • One-third cups of whipping cream (heavy)
  • Vanilla essence, 1 teaspoon
  • A tablespoon of espresso powder
  • 1/4 cup of keto sweetener (erythritol)
  • Well-softened cream cheese, 24 oz
  • Half a cup of sweetener (allulose)

  GLAZE OF CHOCOLATE

  • Chopped dark chocolate (sugar-free), 2 oz
  • Half a cup of whipping cream.
  • Allulose sweetener, One tablespoon

  INGREDIENT NOTES:

  • Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

  Heavy-Whipping Cream:
  You may use it to make the glaze of chocolate. A small amount of the whipping cream (heavy) will add creaminess & smoothness to your filling.

  PECAN FLOUR:
  You may go for any keto (almond/coconut) flour to make the crust. If you are nut-allergic, then make flour of sunflower seed by yourself.

  CREAM CHEESE (FAT):
  This helps to have a rich & satisfied feeling to our keto cake. Always use good-quality cream cheese that only has 1.2 g of net carbs in a serving.

  CHOCOLATE (SUGAR-FREE):
  You may use any brand of sugar-free chocolate chips for a low-carb version.

  COCOA POWDER:
  If you want to have a stronger & deeper flavor of chocolate, then use the Dutch-processed one.

  ESPRESSO POWDER:
  Use powdered espresso from your favorite brand. You have to choose whether you want caffeine or not in your espresso powder.

  SWEETENER:
  The recipe suggests that the crust uses a sweetener that should be erythritol-based. Use your favorite keto sweetener for the topping & filling of the mocha cake.

  EGGS:
  They keep the mixture of cream cheese free from clumps. Use eggs at normal surrounding temperature.

  INSTRUCTIONS:

  PREPARATIONS:

  1. Place a nine-inch pan (springform) on your working table.
  2. Spread the circle (9-inch diameter) of parchment at the bottom.
  3. Switch the oven on & heat it empty at 325 degrees F.

  CRUST:

  1. Put a normal-sized bowl on your kitchen counter & gather all the ingredients.
  2. Include all the keto sweeteners, the flour pecan, powder of cocoa, and salt in that vessel.
  3. Mix all the dry items well.
  4. Then add the butter (melted) & mix to combine well.
  5. Now you have a crumbly mixture that you have to play with.
  6. Transfer that mixture to the pan you prepared & press it to make an even bottom layer.
  7. Insert in the already-heated oven for 10/12 minutes.
  8. As the timer goes off, lower the thermostat to 300 Fahrenheit after taking the pan out of the oven.
  9. Take the foil of aluminum & arrange it on the sides of the pan.
  10. Arrange the foil in a way that the foil will make the extra sides.

  FILLING:

  • Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

  1. Now put a small vessel on your kitchen counter.
  2. Include the cream & powder of espresso to that vessel.
  3. Beat them to combine well.
  4. Now pick a big vessel & include cream cheese in it.
  5. Beat it well for a couple of minutes until it becomes more frothy using an electric mixer (hand/stand)
  6. Next, include essence (vanilla) & sweetener, then beat till it is combined in a proper manner.
  7. Then, insert the mixture of cream & powder of espresso that you have made earlier.
  8. At this point, check a little bit; if you feel a deficiency of coffee powder/sweetener, then add them.
  9. Proceed to include the eggs (one at a time) & beat them well.
  10. Periodically wipe down the bowl’s sides.
  11. Your filling is ready, so transfer it to the pan (spring foam) over the crust (baked & cooled).
  12. Shake in a polite manner to even the filling.
  13. Tap it on the surface of your counter to release bubbles (air).
  14. Now take a big pan (roasting) & put the whole pan of crust & filling inside it.
  15. Then fill the pan with water so that water doesn’t enter the pan (spring foam) while filling.
  16. Re-enter the oven & cook it for 70/90 minutes.
  17. Observe the cheesecake being set but still wriggling from the middle.
  18. At this point, when the timer gets off, have it out of the oven.
  19. First, wait for it to come to the normal temperature.
  20. Then use the fridge to set it for 2/3 hours.
  21. Once the refrigeration is complete, place the cheesecake pan on the table (out from the fridge).
  22. Pick a sharp knife, and separate the cheesecake from the pan.

  GLAZE OF CHOCOLATE

  1. Place a saucepan of normal size on a moderate flame.
  2. Include the keto sweetener (allulose) + cream & combine to mix it well.
  3. Immediately remove from the heat.
  4. At this point, include the chopped chocolate and stir quickly to allow it to melt.
  5. Leave it for a little time so that it becomes thickened.
  6. Then spill the glaze that you have prepared over the chilled cheesecake.
  7. Please take it to the edges using a spatula & let it drip down from the sides.
  8. Re-chill it in the refrigerator to solidify the glaze.

  TIPS:

  First, provide the solo beat to the cream cheese to have it lump-free & smooth.
  The most important & workable tip is to use all the items at room temperature to have the best results always.

  Add eggs at the last step. Include one egg & beat it to combine. Similarly, include all eggs.

  STORAGE INFORMATION:

  FRIDGE:
  Wrap your ready cheesecake in a perfect manner. Use the fridge to keep it safe for a week. You may consume them within that time.

  FREEZER:
  Wrap it in the proper manner. Use the freezer to keep it safe for about half a year. You may also make the delicious cake earlier to have a perfect party.

  NUTRITIONAL INFORMATION/SERVING:

  • Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

  Size/serving = 1 slice
  Calories: 310 kcal
  Carbohydrates: 5.6 g
  Net carbs: 3.6 grams
  Fiber: 2 g
  Proteins: 5.3 grams
  Fats: 28.3 g