Keto Truffle Cheese Cake

Keto Truffle Cheese Cake
This uber-rich truffle cheesecake is one of the most decadent of the keto
cheesecake recipes iv tried. Serve a thin slice with a dollop of
fresh whipped cream and dark chocolate shavings or cinnamon.
YIELD: One 7” cake (16 servings)
CRUST INGREDIENTS
1 cup blanched almond flour
(100 g)
3 Tbsp coconut oil (melted)
Pinch sea salt
2 Tbsp cocoa powder
1 Tbsp coconut milk
FILLING INGREDIENTS
7 ounces raw macadamia nuts.
Soaked overnight, rinsed and
drained
4 Tbsp raw cacao butter (melted)
3 Tbsp virgin coconut oil (melted)
2 ounces baking chocolate (melted)
40 drops liquid stevia (to taste)
⅔ cup erythritol, powdered (130 g)
1 tsp vanilla extract
½ cup cocoa powder (50g)
ó cup coconut milk
tsp sea salt
DIRECTIONS
1. Preheat oven to 350 F. Line the bottom only of a 7” spring-form
cheesecake pan with unbleached parchment paper.
2. In a small bowl, combine crust ingredients. Mix well to form dough,
which holds together when pinched. If not, add melted oil by the
teaspoon.
3. Press dough tightly into the bottom of the lined pan. Poke with a fork to
make small holes. Transfer to the oven to par-bake for 10-12 minutes.
Let cool completely.
4. While crust is cooling, make the filling. In a blender, add cheesecake
filling ingredients. Blend on high until a smooth, uniform consistency is
achieved.
5. Scrape filling into par-baked crust. Tap on the counter to settle filling.
Cover loosely with plastic wrap and refrigerate until set (about 8 hours).
You may also freeze for 2-3 hours and then defrost before cutting.
6. Once set, run a butter knife around the outside edge, then unlatch the
spring form.
7. Serve with fresh whipped cream and garnish with chocolate shavings
or cinnamon, if desired.
NUTRITION INFORMATION
245 calories, 25 g fat, 11 g saturated fat, 10 g monounsaturated fat,
1 g polyunsaturated fat, 0 mg cholesterol, 13 g carbohydrate, 3 g
NET carbs, 8 g sugar alcohols, 2 g sugar, 3 g fiber, 4 g protein,190 mg
potassium, 101 mg phosphorous, 39 mg sodium, 65 mg magnesium
MACRONUTRIENT RATIO
90% FAT 6% PROTEIN 4% CARBOHYDRATE