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INGREDIENTS FOR THE CRUST

Ground hazelnuts = 240 g (2 cups) (OR any ground nuts including almond flour)

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 is optional. In the video, I omitted it to make a plain crust, but you could certainly add this to enhance the chocolate flavor or simply for color contrast)

Monk fruit (granulated or powdered) 50 g (1/4 cup) (If you prefer less sweet, you can reduce to 30 g. As the crust is crispy, you can also use granulated sweetener instead of powdered as it will add to the crunch)

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 = 80 g (2/3 cup) (OR any keto friendly powdered sweetener)

Unsweetened cocoa powder = 10 g (4 tbsp)

Instant coffee powder = 10 g (2 tbsp)

Hot water = 15 ml (1 tbsp)

Salt = 1/8 tsp

INGREDIENTS FOR THE CHOCOLATE GANACHE

Dark chocolate (chopped into small pieces) = 90 g (1/2 cup) (You can either use unsweetened chocolate or sweetened chocolate. If using unsweetened chocolate, you can add some sweetener or just leave it plain)

Instant coffee powder = 3 g (1/2 tbsp)

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

1.  For best results, weigh the ingredients with a digital scale.

2.  To make the crust, I roasted the whole hazelnuts, removed most of the skins then grind them. The reason I did this is because this is a no-bake recipe, so I wanted the ground nuts to be more flavorful and nuttier. Of course, this is optional as nuts can be consumed raw. However, the addition of chopped roasted hazelnuts or any nuts is important to make the crust crispier. In a bowl, add all the ingredients (except the melted butter) and mix to combine. Then add the melted butter and mix until crumbly. Transfer into an 8x8 inch baking pan lined with parchment paper, spread and flatten evenly. Set aside.

3.  To make the cheesecake filling, dissolve the instant coffee powder with the hot water first then set aside. In a bowl, add the cream cheese, butter and whisk with a handheld mixer until soft and fluffy. Then add the powdered sweetener, salt, cocoa powder, coffee mixture and whisk again until smooth and creamy. Layer on top of the crust and spread evenly. Chill for 30 to 60 minutes.

4.  To make the mocha ganache, add the chopped chocolate, instant coffee powder and whipping or heavy cream into a microwave safe bowl. Microwave for 30 seconds then mix until the chocolate and coffee powder has melted. If unable to dissolve completely, just microwave for another 20 seconds. Pour over the chilled cheesecake filling. Swirl the ganache around to spread evenly. Chill for 4 to 5 hours or until hardened.

5.  Once it is hardened, remove the pan and parchment paper. Cut into 16 servings.

6.  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 = 7.7 g

Dietary Fiber = 3.1 g

Net carb = 4.6 g

Calories = 293

Total fat = 28.4 g

Protein = 4.9 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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