https://www.copymethat.com/r/Nw9zdehsu/keto-kahlua-cheesecake-slice/
119398301
OG1bvLC
Nw9zdehsu
2024-10-05 09:14:19
Keto Kahlua Cheesecake Slice
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Nutritional facts: This is only 3.1g Net Carbs Per Serving.
Servings: 15
Servings: 15
Ingredients
- subheading: Chocolate Base:
- 230g Almond Flour
- 50g Oat Fibre (Sub for Coconut Flour)
- 50g Butter (Melted)
- 2 Eggs
- 3 tbsp Cocoa Powder
- 4 tbsp Erythritol with Stevia Sweetener Powdered or Natvia or Monk Fruit or Allulose Powdered
- 2 tsp Vanilla Essence
- subheading: Kahlua Cream cheese topping:
- 250g Cream Cheese
- 125g Sour Cream
- 100g Full Cream
- 98g (1 cup) Desiccated Coconut
- 3 tsp Kahlua Essence
- 50g Erythritol with Stevia powdered Sweetener
- 1 tsp Gelatin
- 3 tbsp Hot water
- subheading: Chocolate Decoration:
- 50g Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ )
- ½ tsp Coconut Oil
Steps
- subheading: Prep:
- Prep - line a baking tin with baking paper, bottom and sides - (I used a 30cm x 20cm Tin ).
- subheading: Making the Chocolate Base:
- In a bowl or bench mixing bowl, add the 230g Almond Flour, 50g Oat Fiber, 50g Butter, 2 Eggs, 3 tbsp Cocoa Powder, 4 tbsp Erythritol with Stevia Sweetener Powdered, 2 tsp Vanilla Essence, mix it all up until it's fully combined to make your chocolate shortbread base.
- Press the mixture down into the baking dish. Use a fork and prick the base to make sure it cooks evenly and doesn't bubble up.
- subheading: Bake Time:
- Preheat your oven to 180C° degrees, Bake for (approx. 10 to 12 mins).
- Once cooked, let it cool as you make your ginger crunch mixture.
- subheading: To make the Kahlua cream cheese topping:
- Add the 1 tsp Gelatin to 3 tbsp Hot water and stir in well, set aside.
- In a mixer bowl add the 125g Sour Cream, 100g Full Cream, 3 tsp Kahlua Essence, 50g Erythritol with Stevia powdered Sweetener and on a slowly mix together, then add the 250g cream cheese to it starts to become nice creamy, add the prepared Gelatin, mix until silky smooth, lastly add the 98g Desiccated Coconut, still this in slowly using a spatula or spoon.
- Pour over the cake base, then put in the fridge for 5 to 6 hours.
- subheading: Chocolate Decoration (Optional):
- Turn the heat down to 50% on your Microwave if possible.
- Get a microwave proof jug or bowl, make sure there is no water drops in the bow, dry it thoroughly.
- Add the 50 g Keto Dark Chocolate Chips and ½ tsp coconut oil.
- Cook for only in 30 seconds bursts in the microwave at a time, take it out and give it a stir, then give it another 30 second burst, take out again and stir and it should be done now. If not, give it another 15 to 30 second burst, but no more than that or it will burn or go glumpy.
- Get a teaspoon and dip the spoon in the chocolate (I used a Squeeze Bottle), then sprinkle the chocolate over the slice in whatever pattern you want, then place the slice back in the fridge to set the chocolate decoration, best stored in a sealed container in the fridge.
- Cut and serve, enjoy.
Notes
- 30cm x 20cm Pan is needed
- Nutritional facts: This is only 3.1g Net Carbs Per Serving.
- ♥ © Phillips Keto Creations aka Phillip Hargreaves