Avocado makes a rich mini cheesecake on a hazelnut base
Servings: 12 mini cheesecakes
- 2 tablespoons cocoa powder unsweetened
- 1/4 cup butter melted
- 2 cups hazelnut flour aka ground hazelnuts
- 1/4 cup erythritol
- 1 avocados peeled & stone removed
- 8 oz cream cheese softened
- 1/2 cup erythritol powdered
- 2 limes juice & zest
- 2 teaspoons agar agar
- 1 cup coconut milk
Preheat the oven to 180C/350F degrees.
Blend the crush ingredients together until the mixture looks like wet breadcrumbs.
Line a muffin tin with cases.
Spoon the base mixture into the cases and press down firmly.
Bake for 20 minutes.
Remove and cool.
Place all of the cheesecake filling ingredients into a blender or food processor and blitz until smooth.
Pour into the muffin cases and place in the fridge to set for a couple of hours.
This makes 12 mini cheescakes baked in a muffin tin at 4g net carbs each. You could use an 8 inch cake tin for a whole one.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1cheesecake | Calories: 284kcal | Carbohydrates: 8g | Protein: 5g | Fat: 27g | Fiber: 4g