SUGAR FREE LOW CARB CHOCOLATE CHEESECAKE SQUARES
Prep time
Cook time
Total time
A chocolate cheesecake with a difference. Scrumptious, chocolaty and creamy. This is how to impress with very little effort.
Author: Antya
Recipe type: Dessert
Cuisine: Ketogenic. LCHF. Sugar Free. Low Carb. Grain Free. Gluten Free.
Yield: 12
Ingredients
For the base:
- 70g unsweetened dark cocoa powder (U.S. option HERE)
- 70g lupin flour (click HERE for U.S. option, or HERE for world-wide delivery option - use code QUEENKETO5 for discount at checkout)
- 6 egg whites
- 120g erythritol (U.S. option HERE)
- 2 tsp pure stevia powder (U.S. option HERE)
- 2 tsp baking powder (sifted)
- 1 tsp vanilla paste (U.S. option HERE) or Make your Own)
- 100g melted unsalted butter
For the topping:
- 100ml double cream
- 1.5 tbsp gelatine powder (U.S. option HERE)
- 500g cream cheese
- 5 tbsp Sukrin Icing 'Sugar' (U.S. alternative HERE)
- ½ tsp vanilla paste (U.S. option HERE) or Make your Own)
Instructions
To make the 'cake' base:
- pre-heat oven to 160C fan (180C static).
- place all dry ingredients into a large bowl and whisk to amalgamate thoroughly.
- whisk egg whites and vanilla paste until very stiff then add them to the dry ingredients.
- pour into a buttered cake tin, level with a spatula and bake for 35 mins.
- remove from the oven and allow the cake to cool completely (best left overnight).
To make the topping:
- heat cream, then remove from hob and add gelatine powder, whisking vigorously until smoothly incorporated; set aside to cool.
- in a large bowl, whisk cream cheese, vanilla paste and Sukrin Icing 'sugar'.
- combine cooled cream with cream cheese mix and set aside in the fridge while you prepare the base.
Final assembly:
- break up cake into pieces and place in a mixer or mini chopper.
- blitz in short spurts until you achieve coarse crumbs and transfer them to a large mixing bowl.
- repeat until you have used up all the cake.
- melt butter and add to the cake crumbs.
- amalgamate well, then pour into a square tin or dish lined with parchment paper and press down to firm a compact, even layer.
- spoon cream cheese topping over the base, levelling with a spatula, and refrigerate for at least 4 hours, but preferably overnight.
- lift cheesecake out of the tin/dish and cut into squares.
- decorate with a few chocolate shavings, a light dusting of cacao or some Christmassy decorations.
Notes
You can use the freezer to cool down the various elements more quickly, but don't allow anything to actually freeze.
The cheesecake will lift more easily out of the tin/dish if you allow for parchment overhang on all 4 sides.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use in the UK. For U.S. option click HERE.
The cheesecake will lift more easily out of the tin/dish if you allow for parchment overhang on all 4 sides.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use in the UK. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 260 Fat: 22.3g Net Carbs: 2.9g Protein: 9.7g
Recipe by at https://staging.queenketo.com/sugar-free-low-carb-chocolate-cheesecake-squares/