Nutty Chocolate Cheesecake
The touch of espresso powder in this recipe enhances the flavour of the chocolate. It’s a soon-to-be favourite no one will guess is low-carb!
Equipment
Ingrediënten
- 1 cup ground pecans pecan meal
- 2 ¼ tablespoons butter melted
- 2 ¼ tablespoons erythritol sweetener
- 2 teaspoons instant espresso powder
- 340 grams cream cheese room temperature
- 1 ½ tablespoons sour cream
- 2 large eggs
- ¼ cup unsweetened cocoa
- ¼ cup powdered erythritol sweetener
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup mini no sugar chocolate chips
- ¼ cup pecan pieces
Instructies
- Preheat air fryer at 200°C for 3 minutes.
- Combine ground pecans, butter, granular erythritol and espresso powder in a medium bowl.
- Press mixture into an ungreased 18cm springform pan.
- Place pan in air fryer basket and bake for 5 minutes.
- Remove from basket and allow to cool for 15 minutes.
- In a separate medium bowl, combine cream cheese, sour cream, eggs, unsweetened cocoa, powdered erythritol, vanilla and salt until smooth.
- Spoon mixture over crust.
- Cover with aluminium foil.
- Place springform pan back into air fryer basket and cook for 14 minutes.
- Remove aluminium foil and cook for an additional 5 minutes at 180°C.
- Remove cheesecake from air fryer basket.
- Garnish with chocolate chips and pecan pieces.
- Cover cheesecake and refrigerate for at least 2 hours to allow it to set.
- Once set, release sides of pan and serve.
