Скачать или смотреть The Ultimate Keto Coffee Cheesecake | A coffee lover's dream come true | Incredibly delicious

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@https://payhip.com/Lowcarbrecipeideas
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

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Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL)

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Almond flour (https://amzn.to/3NQN7EY)
Allulose (https://amzn.to/3CikmMx)
6-inch (15 cm) cake pan with removable bottom (https://amzn.to/4a0to0p)
7-inch (18 cm) springform pan (https://amzn.to/3FNLupr)

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This is a coffee lover's dream come true! It's smooth, creamy with a strong coffee flavor and incredibly delicious. So easy to make without any tools and baking required.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 8]
NUTRITION INFO PER SERVING
Total Carb = 3.9 g
Dietary Fiber = 1.4 g
Net Carb = 2.5 g
Calories = 368
Total Fat = 35.7 g
Protein = 6.8 g

INGREDIENTS FOR THE CRUST
Almond flour = 120 g (1 cup) (OR any nuts/seeds flour)
Unsalted Melted Butter = 50 g (3 1/4 tbsp) (OR any keto friendly oil)
Allulose Powdered Sweetener = 20 g (2 1/2 tbsp) (Or any keto friendly powdered sweetener)
Unsweetened cocoa powder = 8 g (3 tsp) (This is for color contrast but it's optional)
Salt = 1/4 to 1/2 tsp

OR
Coconut flour = 60 g (1/2 cup)
Coconut oil = 50 ml (3 1/4 tbsp)
Allulose Powdered Sweetener = 8 g (1 tbsp)
Unsweetened cocoa powder = 8 g (3 tsp) (Optional)
Salt = 1/4 tsp

INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g (3/4 tbsp)
Room temperature water = 45 ml (3 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 Powdered Sweetener = 120 g to 150 g (Allulose is recommended as it does not crystallize when chilled. But you can also use any keto friendly powdered sweetener if you do not mind the grainy texture. The amount of sweetener depends on your preferred level of sweetness so please adjust accordingly.)
Instant coffee powder = 20 g (4 tbsp) (+ 30 ml or 2 tbsp hot water)

INGREDIENTS FOR THE WHIPPED CREAM
Cold Whipping or heavy cream = 150 ml (2/3 cup)
Allulose Powdered Sweetener = 2 to 3 tbsp (OR any keto friendly powdered sweetener)
Vanilla Extract = 1 tsp

DIRECTIONS FOR THE CRUST & BATTER
1. In the video, I used a 6-inch (15 cm) pan with a removable bottom. You can also use a 7-inch (18 cm) pan or springform pan except that the cheesecake will look shorter. Line the bottom and sides of the pan with parchment paper. Set aside.
2. Mix all the dry ingredients for the crust in a bowl until well combined. Then add the melted butter and mix until a crumbly dough is formed. Transfer into the pan. Spread evenly and flatten with a flat bottom glass. 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 smooth 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 and whisk until well combined.
8. Add the 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 2 to 3 spoons of batter. Mix until combined then add back into the batter. Whisk until well combined.
10. Pour the batter over the crust. Shake and tap the pan to spread evenly.
11. Chill in the fridge for at least 6 hours or preferably overnight until well set.
12. Once the cheesecake is well set, remove the pan and parchment paper. Smoothen the sides with an offset spatula.
13. To decorate with whipped cream, just beat the cream, sweetener and vanilla extract at high speed with a handheld mixer until stiff peaks. It is best to chill the bowl and beaters for 30 minutes before using.

NOTE
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