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INGREDIENTS FOR THE CRUST

Ground hazelnuts = 240 g (2 cups) (OR Almond flour or any ground nuts)

Chopped roasted hazelnuts = 60 g (1/2 cup) (OR any nuts)

Unsalted melted butter = 90 g (1/3 cup)

Unsweetened cocoa powder = 12 g (2 tbsp) (This creates a nice color contrast, but it is optional)

Monk fruit = 50 g (1/4 cup)

Salt = 1/8 tsp

INGREDIENTS FOR THE CHEESECAKE FILLING

Cream cheese (room temperature) = 226 g (8 oz)

Unsalted butter (room temperature) = 60 g (1/4 cup)

Powdered Allulose = 65 g (1/2 cup) (OR any keto friendly powdered sweetener)

Salt = 1/8 tsp

Fresh lemon juice = 30 ml (2 tbsp)

Lemon zest = 1 lemon

INGREDIENTS FOR THE CHOCOLATE GANACHE

Dark chocolate (chopped into small pieces) = 90 g (1/2 cup) (You can either use unsweetened or sweetened ones)

Whipping or heavy cream = 90 ml (1/3 cup)

1.  To make the crust, combine all ingredients (except the melted butter) and mix to combine. Then add the melted butter and mix until crumbly. Transfer into an 8x8 inch pan lined with parchment paper. Flatten and spread evenly. Set aside.

2.  To make the cheesecake filling, add the cream cheese, butter, powdered sweetener and salt into a bowl. Then use a handheld mixer to whisk until smooth and creamy, scraping the sides in between. Add the lemon juice, lemon zest and whisk again until smooth and creamy. Pour onto the crust and spread evenly. Chill for 30 to 60 minutes in the fridge or freeze for 15 minutes, just to firm up the top slightly before adding the chocolate ganache.

3.  To make the chocolate ganache, add the chopped chocolate and whipping or heavy cream into a bowl. Microwave for 30 seconds then mix until the chocolate has melted. Pour over the chilled cheesecake filling and spread evenly. Chill for 3 to 4 hours or until set. Alternatively, you can also freeze it to set at a much shorter time.

4.  Once it is set or hardened, remove the pan and parchment paper. Cut into 16 servings. Clean the knife after each cut to prevent smearing.

5.  Store leftovers in a container in the fridge. They can also be frozen for months, and you can eat it straight out of the freezer.

[Total servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 5.0 g

Dietary Fiber = 2.7 g

Net carb = 2.3 g

Calories = 282

Total fat = 28.9 g

Protein = 4.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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