This rich and decadent chocolate & hazelnut cheesecake is an indulgent dessert without the guilt. Perfect for anyone on the keto diet or for those who are trying to reduce their sugar intake.

I’m in the UK for the summer and it feels so great to be home, the cooler temperatures, the non-sweaty BBQs and most importantly family time.

It was my baby brother’s birthday this weekend (he’s not really a baby, in fact he celebrated his 28th birthday yesterday, but he’ll always be my little booboo) so I made this chocolate & hazelnut cheesecake for everyone to enjoy. A nutty base, with a creamy center topped with a dark chocolate ganache.

Ingredients

For the Base:
1 cup almond flour
1/2 cup desiccated coconut
1 tbsp psyllium husk

3 tbsp golden sweetener

1/4 tsp salt

6 tbsp of melted butter

3/4 tsp of cinamon

For the Cheesecake:
2 blocks of cream cheese

3 eggs

1 cup of powdered sweetener

2 tsp vanilla extract

Chocolate Ganache:

3 tbsp salted butter
1/2 cup of 100% chocolate
1/4 cup of double cream
1/2 cup of powdered sweetener

The Replacements

Almond flour This is going to form the base of the cheesecake. It is a healthier alternative to the digestive biscuit of traditional cheesecakes. Almond flour is naturally gluten free but gives the cheesecake the gritty texture that cheesecakes tend to have.

Dessicated Coconut I love the taste of the coconut in the base, but it also adds to the texture, you can skip the coconut if you are not a fan and just top it up with more almond flour or any other chopped nuts that you like.

Psyllium Husk As this recipe is naturally gluten free, I use a little psyllium husk powder to help bind the ingredients in the base. If you do not have this, you can omit this step. The psyllium husk also adds a little extra bulk to the base.

Golden sweetener I’m using golden erythritol for this recipe as a replacement for brown sugar. This brand provides the same level of sweetness as sugar without the calories and glucose spike.

Powdered sweetener I’m using this brand of powdered sweetener for my baking recipes, however if you only have the granulated version, then you can make your own by blitzing it in a food processor until it turns to powdered. You need this finer version for the cheesecake so you have a smooth texture.

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Preparation

You will need a springform pan for this recipe, it just helps to keep the cheesecake together so you do not struggle to remove it (or worse break it later). A small one, like the one below is perfect for this recipe.

Oh my god! I got to try out a kitchen aid mixer and it makes baking a dream! Unfortunately, it’s not mine, but I used my sister’s and I am adding it to my wish list! Prime day is coming up so maybe it’s time to invest! It’s not a necessity though, any type of mixer will do the trick.

Method:

To start with, mix together all of the ingredients under base (above) Then press it firmly into the cake pan.

Bake this in the oven for 10 minutes at 180c and then leave to cool. While this is cooling, prepare the cheese mixture. Using a handheld electric whisk or mixer, mix the cream cheese (make sure this is already at room temperature) the sweetener & vanilla extract. Then start to add in the eggs, one at a time, allowing each one to be fully combined before cracking the next one. When you are done, you will be left with a smooth and creamy, batter like mixture.

Pour the mixture over the base and then place back in the oven for 50 minutes at 160c, until it has completely set.

While the cheesecake cools, you can start on the ganache. Break dark chocolate pieces up into a microwave safe bowl and add in the salted butter, double cream & powdered sweetener. Then place the bowl in the microwave for 30 seconds and give it a stir. Place the bowl back in the microwave for 30 seconds again, but do this in two 15 seconds increments, remember to stir in between. Keep a close eye on the ganache as you do not want it to burn, so if your microwave is quite powerful, you may not need 1 minute to prepare the ganache. Once it’s ready it should be silky smooth and easily spreadable.

Pour the ganache over the cake and evenly spread it all over the top. I used a palette knife and a turn table to spread the chocolate, I found this part very therapeutic.

Sprinkle over some chopped hazelnuts and enjoy a delicious slice!