Keto Mocha-Matcha Cheesecake

Allergens

Eggs, Dairy

Ingredients

• 3. 2 cups almond flour 4. 1/2 cup unsalted butter, melted 5. 1 1/2 cups cream cheese, softened 6. 3/4 cup granulated erythritol 7. 3 large eggs 8. 1/2 cup canned coconut milk 9. 1/2 teaspoon vanilla extract 10. 1/4 cup unsweetened cocoa powder 11. 2 tablespoons matcha green tea powder 12. 1 cup heavy whipping cream 13. 8 ounces sugar
• free dark chocolate

Instructions

1. Preheat oven to 350°F (175°C). In a medium bowl, mix almond flour and melted butter until well combined. Press mixture into the bottom of a 9 inch springform pan. Bake for 8 10 minutes or until golden brown. Set aside to cool. In a large bowl, beat together cream cheese, erythritol, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Stir in coconut milk and cocoa powder. Pour half of the mixture over the cooled crust. In another bowl, beat together cream cheese, erythritol, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Stir in coconut milk and matcha green tea powder. Carefully pour this mixture on top of the mocha layer. Bake for 35 40 minutes or until the center is slightly jiggly but set. Remove from oven and let cool completely. In a saucepan, heat heavy whipping cream over low heat until it begins to steam. Remove from heat and add sugar free dark chocolate, stirring until smooth. Let cool for 10 minutes, then pour over the cooled cheesecake, spreading evenly with an offset spatula. Refrigerate for at least 4 hours or overnight before serving.

Chef’s Insight

To ensure a smooth texture, make sure all ingredients are at room temperature before mixing.

Notes

This recipe is easy to follow and yields a delicious result every time.