double chocolate rosewater or orange flavoured cheesecake, jaffa or turkish delight, banting keto diabetic friendly, sugar free, gluten free, low carb never tasted so good

Keto Chocolate-rosewater cheesecake

SERVES 16 slices

Prep Time
15 minutes
Cook Time
0, 3 hrs fridge time

Ingredients

Base

20g xylitol or natvia

150g almonds

2 Tbs raw cacao (20g)

60g unsalted butter

Cheesecake

80g xylitol or natvia

500g cream cheese, cubed

2 tsp vanilla extract (10g)

350g pure/whipping or thickened cream

3 tsp gelatin

50ml hot water

3 tsp rosewater or 3 drops of food grade orange essential oil

1.5 Tbs raw cacao (15g)

Prep Time: 15 minutes
Fridge time: 20 minutes
Course: Sweet
Servings: 16 slices

Ingredients

Base

  • 20 g xylitol or natvia
  • 150 g almonds
  • 2 Tbs raw cacao 20g
  • 60 g unsalted butter

Cheesecake

  • 80 g xylitol or natvia
  • 500 g cream cheese cubed
  • 2 tsp vanilla extract 10g
  • 350 g pure/whipping or thickened cream
  • 3 tsp gelatin
  • 50 ml hot water
  • 3 tsp rosewater or 3 drops of food grade orange essential oil
  • 1.5 Tbs raw cacao 15g

Instructions

For the base

  • 1 Line a 20cm cheesecake tin base with baking paper
  • 2 Mill the xylitol 10 seconds / speed 9 / mc on, tap the lid and allow it so sit for one minute for the dust to settle
  • 3 Add the almonds, cacao and butter and blend 10 seconds / speed 7 / mc on
  • 4 Remove all to lined tin and press onto base and up the sides slightly
  • 5 Set aside in the fridge

For the cheesecake

  • 6 Without washing the bowl, but make sure you’ve scraped it well, mill the xylitol 10 seconds / speed 9 / mc on, tap the lid and allow it so sit for one minute for the dust to settle
  • 7 Add cream cheese and vanilla, blend 30 seconds / speed 5 / mc on
  • 8 Scrape down and add cream and blend 20 seconds / speed 4 / mc on
  • 9 Meanwhile, sprinkle the gelatin over the boiled water and then once its soaked in, stir until dissolved
  • 10 Tip this into the cheesecake in mixer and immediately mix 20 seconds / speed 5 / mc on, scrape down and repeat
  • 11 Remove just shy of half of the mixture and set aside at room temperature
  • 12 To the remaining mixture add the raw cacao and your flavour choice between rose and orange
  • 13 Blend 20 seconds / speed 4 / mc on
  • 14 Scrape out onto your cheesecake base and flatten, chill for 5 minutes, then top with the vanilla layer. We found the easiest way to do this was to dollop teaspoons all over and then spread them so they join up.
  • 15 Allow to set minimum 3 hours, preferably overnight
  • 16 Garnish with 86% chocolate shavings and spray free rose petals

Nutrition Facts
Keto Chocolate-rosewater cheesecake
Amount Per Serving (77 g)
Calories 261.8 Calories from Fat 227
% Daily Value*
Fat 25.2g39%
Saturated Fat 13.6g68%
Sodium 112mg5%
Carbohydrates 3.4g1%
Sugar 2.7g3%
Protein 5.3g11%
* Percent Daily Values are based on a 2000 calorie diet.
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4 comments on “Keto Chocolate-rosewater cheesecake

Addie says:

I made this for Mother’s Day and it was delicious. I didn’t have any rosewater so left it as vanilla and it was devoured.

Kristy says:

I made this for a work morning tea & it was devoured! So delicious.

Mia says:

I made this but used Wild Orange essential oil in place of rose water. I piped the top layer ( vanilla ) of cheesecake on using Russian piping tips. Not only did it taste fantastic, it was a show stopper. It also freezes beautifully.

Thermo Foodie and The Chef says:

Mia your presentation is always beautiful, thank you for sharing your beautiful works of art in our group, you inspire us all 😍

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