KETO BLACK FOREST CHOCOLATE CAKE CHEESECAKE
This absolutely delicious keto cake is my all time favourite, based on one of the free recipes from the fantastic Megan Ellam at Madcreationshub.com I’ve added some extra frozen mixed berries (200g) and thickened the cheesecake using sugar free blackcurrant jelly to create a kind of Black Forest gateaux kind of affair, perfect for anyone on a Ketogenic diet.
INGREDIENTS
Chocolate Cake
- 50 g light tasting olive oil
- 50 g erythritol gold sweetener
- 200 g ground almonds
- 2 tbsp cocoa powder
- 4 large eggs
- 50 g sour cream/ full fat yoghurt
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
Cheesecake
- 500 g mascarpone
- 1/2 cup erythritol gold
- 300ml double cream
- 1 sachet of sugar free blackcurrant jelly dissolved in ¼ cup boiling water
- 1 bar 85% chocolate grated
Fruit Layer
- 200g Frozen mixed fruit (mine contained raspberries, blackcurrants, red currents and strawberries)
METHOD
Mix up all the cake ingredients and put into a lined springform tin and bake at 180C for 30 minutes. Allow to cool, put the fruit layer on top of the cake. Mix up the cheesecake ingredients, spread on top, allow to chill in the refrigerator for 2 hours / overnight. Remove from tin and serve..
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