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Keto Chocolate Burnt Cheesecake

By 03:38:00 , , , , , , , , , , ,

It has been a while since I last posted a recipe!! Yea...busy with work and working super hard to position myself for a promotion (Yay!!)
Now let's get back to baking! It was a big hit with Keto Burnt Cheesecake (and yes...I am starting to take orders and selling it...Ka-Ching!), now I'm going to take your taste bud to the next level with Chocolate Burnt Cheesecake - the Keto Style.
It all started when a dear friend of mine (also a customer) asked if I am creating the chocolate version of Keto Burnt Cheesecake. And here it is.....the creamy, yummy and chocolatey Keto Chocolate Burnt Cheese!

Keto Chocolate Burnt Cheesecake
(serving: 7-inch pan)
Ingredients:
70 gm 90% Dark Chocolate (add more for more chocolatey taste & be sure to adjust the sweetness)
500 gm Cream Cheese (room temperature)
70 gm Monk Fruit Sweetener (or any sweetener of your choice /can add up to 100gm but watch out on carb count)
3 Large Eggs (room temperature)
1 tsp Vanilla Extract
200 ml Heavy Cream
10 gm Unsweetened Cocoa Powder
10 gm Almond Flour

Directions:

  1. Preheat oven at 200°C and line a 7-inch pan with baking paper.
  2. In a microwaveable bowl, add dark chocolate and microwave until melted. Set aside to let it cool.
  3. In a large mixing bowl with electric mixer, beat the cream cheese and sweetener until creamy and smooth.
  4. Add eggs, one at a time, and scrap the side of the bowl to mix it well.
  5. Add heavy cream and vanilla extract, and continue beating until well incorporated.
  6. Pour the melted dark chocolate into the batter and beat until no white streaks remain.
  7. Add unsweetened cocoa powder and almond flour, and continue to beat until well combined.
  8. Pour batter into the prepared pan and gently tap to release trapped air bubbles.
  9. Bake for 45-50 minutes until the top is nicely burnt. (Tips: the cake is done when center is set to touch)
  10. The cake will shrink while cooling. Allow the cake to cool completely and chill it in the fridge for overnight (or at least 6 hours) for best taste.

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