Low-carb avocado cheesecake with limes

Ingredients for 1 servings:

• 180 g almond(s), grated
• 40 g baking cocoa
• 100 g butter
• Sweetener, adjust the amount according to taste
• 300 g light cream cheese
• 350 ml whipped cream
• 1 m.-sized avocado(s), ripe
• 3 tbsp lime juice
• 2 limes, zest and juice
• 6 sheets of gelatin

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

without baking, for a springform pan of 18 cm Ø, for 8 portions

For the base, melt the butter and mix well with the grated almonds, cocoa powder, and sugar substitute (to taste). Spread the mixture evenly on the bottom of an 18-centimeter springform pan and press down firmly. Chill. For the topping, soak the gelatin in cold water for about five minutes. Whip the cream. Place the cream cheese in a bowl with the sugar substitute (to taste), lime zest, and lime juice and mix briefly. Peel the avocado, remove the pit, and immediately mix it into the cream cheese mixture. Squeeze out the gelatin and dissolve it over low heat, remove from the heat, add a few tablespoons of the cream cheese mixture, and mix until smooth. Then mix the gelatin with the remaining cream cheese mixture. Finally, fold the cream into the mixture. Chill the mixture for 20 minutes, then spread it on the cake base and let it set in the refrigerator. 423 kcal per serving. The calories per serving may vary depending on the size of the springform pan. No baking, for a springform pan of 18 cm Ø, for 8 portions.