Low Carb Baked Cheesecake with Chocolate Ganache

• Vegetarian
• Gluten free

• Refrigerated

  • 5 Egg

• Condiments

  • 3 tbsp Stevia, granulated

• Baking & Spices

  • 100 g Almond meal/flour
  • 1 tsp Cinnamon, ground
  • 2 tsp Cinnamon
  • 56 g Coconut flour
  • 300 g Dark 85% chocolate
  • 1 tsp Salt
  • 2 tbsp Sweetener, granulated
  • 3 tsp Vanilla

• Dairy

  • 110 g Butter
  • 400 g Cream cheese
  • 486 2/3 ml Double/heavy cream

Found on ditchthecarbs.com

Description

Directions

• Prepare a large pie/flan/quiche dish by rubbing butter on the bottom and sides, then lining the base with baking paper.
• Mix the sweetener, softened butter and vanilla until smooth.
• Add the egg, almonds, coconut flour, salt and cinnamon and mix until it is the consistency of smooth peanut butter.
• Smooth the mixture into the prepared baking dish.
• Bake at 180C / 350 F for 10 minutes until just starting to go golden.
• While the base is cooking, place the cream cheese, eggs, vanilla, sweetener  and cinnamon into a bowl and blend until smooth and lump free.
• Pour onto the baked base, then return to the oven and bake at 180C/350F for another 20 minutes.
• Allow to cool completely before refrigerating.
• Place the cream into a saucepan and gently heat until hot but NOT boiling.
• Add the chocolate (broken into pieces) and mix. The warm cream will be hot enough to melt the chocolate. Continue to stir until thick and glossy.
• Pour over the cold cheesecake and refrigerate until the ganache is set.

Nutrition