Keto-Friendly Venezuelan Choco-Guava Cheesecake: A Mouthwatering Fusion of Sweet and Rich Taste Sensations!

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups almond flour 1/4 cup unsweetened cocoa powder 1/3 cup granulated erythritol or keto
• friendly sweetener 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cubed 4 packages (8 oz each) cream cheese, softened 3 large eggs, room temperature 1 cup sour cream 1/2 cup granulated erythritol or keto
• friendly sweetener 1 teaspoon vanilla extract 1 cup guava paste, crumbled into small pieces Fresh raspberries and mint leaves for garnish

Instructions

1. Preheat your oven to 350°F (180°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine almond flour, cocoa powder, erythritol or keto friendly sweetener, baking soda, and salt. Add cold cubed butter and mix until crumbly.
3. Press this mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
4. In a large bowl, beat cream cheese, erythritol or keto friendly sweetener, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream. e) Spread the guava paste evenly over the cooled crust. Pour the cream cheese mixture over the guava layer. f) Bake for 45 50 minutes or until the center is almost set but still slightly jiggly. Let it cool at room temperature, then refrigerate overnight. g) Before serving, top with fresh raspberries and mint leaves.

Chef’s Insight

Pairing dark chocolate with guava is a classic Venezuelan flavor combination. The keto-friendly sweeteners add just enough sweetness without compromising the dietary restrictions.

Notes

Ensure that all ingredients are at room temperature for the smoothest texture in the cheesecake.