Low-carb keto chocolate cheesecake

Ingredients for 1 servings:

• 7 eggs
• 100 g whipped cream
• 50 g almonds, ground
• 180 g xylitol (sugar substitute)
• 40 g baking cocoa
• ½ pack of baking powder
• 250 g quark with 40% fat content
• 150 g cream cheese
• 1 vanilla pod(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 15 minutes

Preheat oven to 160°C fan-assisted or 180°C conventional heat. Line a 24cm springform pan with baking paper or grease it. For the chocolate layer, whisk 5 eggs and the whipped cream in a bowl with a mixer. Mix the ground almonds, 100g xylitol, cocoa powder, and baking powder and stir into the egg mixture. The batter will be relatively runny. Pour the chocolate batter into the springform pan and pre-bake for 20 minutes. After baking, reduce the oven to 140°C fan-assisted or 160°C conventional heat. While the first layer is baking, prepare the cheesecake mixture. Separate 2 eggs and beat the egg whites. Using a mixer, beat the egg yolks with the quark, cream cheese, 80g xylitol, and vanilla bean pulp until creamy. Then carefully fold in the beaten egg whites with a whisk. Pour the cheesecake mixture onto the pre-baked chocolate layer in the springform pan and bake the chocolate cheesecake for another 35 minutes. The cheesecake shouldn’t get too dark. Towards the end of the baking time, check if the cake is cooked through with a skewer. Adjust the baking time if necessary. Let the cheesecake cool thoroughly and serve fresh from the refrigerator. Feel free to add mandarins, blueberries, or other fruit.