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AMAZING NO-BAKE KETO MOCHA CHEESECAKE | NO EGGS | NO TOOLS | SUPER EASY
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Links to purchase books
Click this link to purchase in e-book format only;
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
Links to purchase other products via Amazon
*********
The recipe can be viewed and printed at this link;
[Total Servings = 8]
NUTRITION INFO PER SERVING
Total Carb = 6.5 g
Dietary Fiber = 2.4 g
Net Carb = 4.1 g
Calories = 361
Total Fat = 34.6 g
Protein = 7.7 g
INGREDIENTS FOR THE CRUST
Almond flour = 150 g (1 1/4 cups)
Unsalted Melted Butter = 60 g (1/4 cup)
Monk fruit = 30 g (2 tbsp) (If you prefer not to taste the grainy texture then you can use powdered sweetener)
Unsweetened cocoa powder = 8 g (3 tsp) (Optional)
Salt = 1/4 to 1/2 tsp
OR
Coconut flour = 60 g (1/2 cup)
Coconut oil = 50 ml (3 1/4 tbsp)
Monk fruit = 8 g (1 tbsp)
Unsweetened cocoa powder = 8 g (3 tsp) (Optional)
Salt = 1/4 tsp
Flax egg = 1 (Mix 7 g or 1 tbsp flaxseed meal + 45 ml or 3 tbsp water. Rest for 15 minutes until thickened)
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g (3/4 tbsp)
Room temperature water = 30 ml (2 tbsp)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g (13 oz or 1 3/4 cups)
Whipping/Heavy Cream (cold) = 225 g (1 cup)
Allulose = 120 g (1 cup) (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Unsweetened cocoa powder = 10 g (4 tsp)
Instant coffee powder = 10 g (2 tbsp) (+ 30 ml or 2 tbsp hot water)
INGREDIENTS FOR THE CHOCOLATE COFFEE GANACHE (OPTIONAL)
Whipping or heavy cream = 70 ml (4 1/2 tbsp)
Chopped dark chocolate = 60 g (1/3 cup)
Monk fruit = 50 g (1/4 cup)
Instant coffee powder = 3 g (1/2 tbsp)
DIRECTIONS FOR THE CRUST & BATTER
1. In the video, I used a 7-inch (18 cm) springform pan. You can also use a 6-inch (15 cm) springform pan so the cake will be taller. Line the bottom and sides of the pan with parchment paper. Set aside.
2. Mix all the ingredients for the crust in a bowl until a dough is formed. Transfer into the pan. Spread evenly and flatten with a cup. Then smoothen the edges with a spoon. Chill in the fridge until needed.
3. Add the gelatin powder and water into a bowl, stir to mix then set aside.
4. Mix the instant coffee powder with the hot water, stir until dissolved then set aside.
5. In a bowl, add the softened cream cheese and mix with a spatula until soft and creamy.
6. Then add the powdered sweetener and mix until well combined, smooth and creamy.
7. Add the cold whipping cream into the batter (in two batches) and whisk until well combined.
8. Add the cocoa powder and prepared coffee mixture into the batter and whisk until well combined.
9. Place the bowl of gelatin mixture over a small bowl of hot water. You can also use the microwave. Stir until the gelatin is dissolved. Then remove the bowl of hot water and temper the gelatin with a few spoons of batter. Mix until combined then add back into the batter. Whisk until well combined.
10. Pour the batter onto the crust. Spread evenly.
11. If you are not making the ganache, immediately chill in the fridge for at least 6 hours or preferably overnight until well set. If you are making the ganache, freeze it then start making the ganache (see steps below).
12. Once the cheesecake is well set, remove the pan and parchment paper. Smooth the sides with an offset spatula. Slice and enjoy.
DIRECTIONS FOR THE CHOCOLATE COFFEE GANACHE
1. This is totally optional. You could also dust with cocoa powder or just leave it plain.
2. To make the ganache, add the cream, sweetener, coffee powder into a small saucepan and cook over the stove with low to medium heat until dissolved. Then pour over the chopped chocolate. Stir until the chocolate is dissolved.
3. It is important to ensure that the ganache is pourable and not thick. It should also be a thin layer only. If too thick like in the video, it is hard to cut through the cheesecake as the top is heavy and dense.
4. Remove the cheesecake from the freezer and pour the ganache over it. Spread evenly.
5. Chill for at least 6 hours or preferably overnight.
Click this link to purchase in e-book format only;
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
Links to purchase other products via Amazon
*********
The recipe can be viewed and printed at this link;
[Total Servings = 8]
NUTRITION INFO PER SERVING
Total Carb = 6.5 g
Dietary Fiber = 2.4 g
Net Carb = 4.1 g
Calories = 361
Total Fat = 34.6 g
Protein = 7.7 g
INGREDIENTS FOR THE CRUST
Almond flour = 150 g (1 1/4 cups)
Unsalted Melted Butter = 60 g (1/4 cup)
Monk fruit = 30 g (2 tbsp) (If you prefer not to taste the grainy texture then you can use powdered sweetener)
Unsweetened cocoa powder = 8 g (3 tsp) (Optional)
Salt = 1/4 to 1/2 tsp
OR
Coconut flour = 60 g (1/2 cup)
Coconut oil = 50 ml (3 1/4 tbsp)
Monk fruit = 8 g (1 tbsp)
Unsweetened cocoa powder = 8 g (3 tsp) (Optional)
Salt = 1/4 tsp
Flax egg = 1 (Mix 7 g or 1 tbsp flaxseed meal + 45 ml or 3 tbsp water. Rest for 15 minutes until thickened)
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g (3/4 tbsp)
Room temperature water = 30 ml (2 tbsp)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g (13 oz or 1 3/4 cups)
Whipping/Heavy Cream (cold) = 225 g (1 cup)
Allulose = 120 g (1 cup) (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Unsweetened cocoa powder = 10 g (4 tsp)
Instant coffee powder = 10 g (2 tbsp) (+ 30 ml or 2 tbsp hot water)
INGREDIENTS FOR THE CHOCOLATE COFFEE GANACHE (OPTIONAL)
Whipping or heavy cream = 70 ml (4 1/2 tbsp)
Chopped dark chocolate = 60 g (1/3 cup)
Monk fruit = 50 g (1/4 cup)
Instant coffee powder = 3 g (1/2 tbsp)
DIRECTIONS FOR THE CRUST & BATTER
1. In the video, I used a 7-inch (18 cm) springform pan. You can also use a 6-inch (15 cm) springform pan so the cake will be taller. Line the bottom and sides of the pan with parchment paper. Set aside.
2. Mix all the ingredients for the crust in a bowl until a dough is formed. Transfer into the pan. Spread evenly and flatten with a cup. Then smoothen the edges with a spoon. Chill in the fridge until needed.
3. Add the gelatin powder and water into a bowl, stir to mix then set aside.
4. Mix the instant coffee powder with the hot water, stir until dissolved then set aside.
5. In a bowl, add the softened cream cheese and mix with a spatula until soft and creamy.
6. Then add the powdered sweetener and mix until well combined, smooth and creamy.
7. Add the cold whipping cream into the batter (in two batches) and whisk until well combined.
8. Add the cocoa powder and prepared coffee mixture into the batter and whisk until well combined.
9. Place the bowl of gelatin mixture over a small bowl of hot water. You can also use the microwave. Stir until the gelatin is dissolved. Then remove the bowl of hot water and temper the gelatin with a few spoons of batter. Mix until combined then add back into the batter. Whisk until well combined.
10. Pour the batter onto the crust. Spread evenly.
11. If you are not making the ganache, immediately chill in the fridge for at least 6 hours or preferably overnight until well set. If you are making the ganache, freeze it then start making the ganache (see steps below).
12. Once the cheesecake is well set, remove the pan and parchment paper. Smooth the sides with an offset spatula. Slice and enjoy.
DIRECTIONS FOR THE CHOCOLATE COFFEE GANACHE
1. This is totally optional. You could also dust with cocoa powder or just leave it plain.
2. To make the ganache, add the cream, sweetener, coffee powder into a small saucepan and cook over the stove with low to medium heat until dissolved. Then pour over the chopped chocolate. Stir until the chocolate is dissolved.
3. It is important to ensure that the ganache is pourable and not thick. It should also be a thin layer only. If too thick like in the video, it is hard to cut through the cheesecake as the top is heavy and dense.
4. Remove the cheesecake from the freezer and pour the ganache over it. Spread evenly.
5. Chill for at least 6 hours or preferably overnight.
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