Keto Mochaccino Cheesecake Recipe

Keto Mochaccino Cheesecake Recipe

Ingredients

• 16 ounces (455 g) light cream cheese or Neufchatel cheese, softened
• 1 egg
• 1/4 cup (60 ml) heavy cream
• 1/2 cup plus 2 tablespoons (50 g) unsweetened cocoa powder
• 1/2 cup (12 g) Splenda
• 1/4 cup (60 ml) Mochahlua
• 2 tablespoons (30 ml) brewed coffee
• 1 Keto Chocolate Crust, prebaked into an 8-inch (20-cm) springform pan

Method

1. Using an electric mixer, beat together the cream cheese, egg, and cream until quite smooth
2. You’ll need to scrape down the sides of the bowl several times
3. Now beat in the cocoa powder, Splenda, Mochahlua, and coffee
4. When its all well blended and very smooth, pour into the crust
5. Cover the springform pan tightly with foil, squeezing it in around the rim
6. Take a big sheet of foil, at least 18 inches (46 cm) long, and roll it into a loose cylinder
7. Bend it into a circle and place it in the bottom of a slow cooker
8. Your making a rack to put the pan on
9. Pour 1/4 inch 6 mmof water in the bottom of the slow cooker and then put the pan on the donut of foil
10. Cover the slow cooker, set it to high, and let it cook for 3 to 4 hours
11. Turn off the slow cooker, uncover, and let cool for at least 20 to 30 minutes before you try to remove the pan from the slow cooker
12. Chill well before serving
13. Its nice to make the Whipped
14. Topping

Makes 12 servings

1. Each with 11 g protein, 10 g carbohydrate, 4 g dietary fiber, 6 g usable carbs
2. Analysis includes Keto Chocolate Crust

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