Keto Chocolate Nut Cheesecake

Ingredients for 1 servings:

• 1 kg low-fat curd cheese
• 125 g lard
• 125 g vegetable fat
• 18 ml liquid sweetener, corresponds to approx. 190 g sweetening power of sugar
• 1 packet of vanilla pudding powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 eggs
• 4 tbsp lemon juice
• 2 tbsp vegetable oil for the mold, e.g. sunflower oil
• 120 g hazelnuts, ground
• 1 tbsp, heaped sugar
• 1 egg(s)
• 3 ml liquid sweetener, corresponds to approximately 30 g sweetness of sugar
• 30 g cocoa powder
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 4 hours 35 minutes

Low-carb cake, for a 26 cm springform pan

Melt the lard and vegetable fat in a saucepan over low heat. Brush a 26cm springform pan with neutral-flavored oil. Place all ingredients, except the fat, in a large mixing bowl and mix well. Add the melted fat in small amounts and mix everything together. Pour the mixture into the springform pan and spread it out. For the topping, mix all ingredients in a bowl and spread it in small portions over the dough using a tablespoon. Bake in an oven preheated to 140°C fan-assisted or 160°C top/bottom heat for about 80 minutes on the middle rack. After baking, turn off the oven and open the door slightly. Let the cake cool in the oven. Let it rest for 3 hours. Per serving, the cake has: 11g carbs (8%), 24g protein (18%), 49g fat (74%) = 600 kcal for 8 servings.