keto cheesecake with coffee without roasting
The blog post would introduce a keto-friendly cheesecake recipe that incorporates the rich, aromatic essence of coffee without the need for roasting. It would focus on the adaptability of classic desserts to suit a low-carbohydrate lifestyle, ensuring that indulgence is still possible within dietary constraints. The use of coffee is intended to infuse the cheesecake with a depth of flavor that complements the creamy texture characteristic of this beloved dessert. The absence of a roasting process simplifies the preparation, making it more accessible and less time-consuming. The post would likely explore the innovative approaches to traditional baking that accommodate the keto diet, while also celebrating the fusion of flavors that can elevate a simple cheesecake to an exquisite treat. The summary would encapsulate the essence of creating a dessert that aligns with health goals without compromising on taste, and the joy of savoring a dessert that is both satisfying and keto-compliant.
Equipment
- 1 cake pan
Ingredients
- 3/4 tsp coke shavings
- 1/4 tsp Natural
- Bitter Cocoa Powder 1/2 tsp
- raw sunflower seeds 1/4 tsp
- sweetener 4 tbsp.
- butter pinch of salt Keto cheesecake cream 3/4 tsp + 2. teaspoon coffee powder) strong coffee Excelsior Gem Line 80% Arabica 20% Robusta 250 g gelatin
- 500 g mascara Cepparo 250 g
- 1 vanilla 200 ml Animal Whipped Cream
Instructions
- We start by grinding a little fresh coffee for the recipe. The aroma of coffee beans is great in itself, but once ground they are simply irresistible. The mill arrives in a fully assembled state and only puts its handle, and in addition to its classic shape, it can be adjusted to the large grinding. We start the dessert by making the crust.
- To do this, grind some raw (or roasted) sunflower seeds on the chopper until crumbly. In a suitable bowl, mix them with cocoa, coconut shavings, sweetener (since it is a keto dessert, I chose xylitol, but you can choose another of your choice), salt and butter. Stir everything until we get this homogeneous mixture.
- Distribute in the bottom of a cake pan, with removable walls with a diameter of 20-22 cm and store in the refrigerator to harden. During this time, deal with the filling of the dessert by soaking a packet of gelatin in a little cold water. Whether you use gelatin in sachets or leaves, how many grams the sachet is does not matter – just look at the instructions and estimate the amount you will need to gel 500 ml of liquid.