Keto Chocolate Cotton Cheesecake

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Irresistible combination of chocolate and cheesecake with this Keto Chocolate Cotton Cheesecake. This delightful dessert brings together the rich flavors of cocoa and the velvety smoothness of cream cheese, creating a heavenly treat that’s both low-carb and indulgent. The airy, cotton-like texture of this cheesecake adds an extra layer of delight to every bite. Enjoy the best of both worlds without compromising your ketogenic lifestyle – a guilt-free dessert that’s perfect for satisfying your sweet tooth.

Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Full Recipe:

Ingredients:

For the Cheesecake:

16 oz (about 2 cups) cream cheese, softened
1/2 cup unsweetened cocoa powder
1 cup powdered erythritol
4 large eggs, separated
1/4 cup almond flour
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Pinch of salt

For the Meringue:

4 large egg whites
1/4 cup powdered erythritol
1/4 teaspoon cream of tartar

28 Day Keto Challenge: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Instructions:

Preheat Oven:
- Ready your oven for baking at 325°F (163°C). A 9-inch springform pan should have its edges and bottom greased.
Prepare Cheesecake Batter:
- The softened cream cheese should be beaten until it becomes creamy and smooth in a big basin. When the chocolate and erythritol powders are combined, stir in the almond flour, egg yolks, heavy whipping cream, and vanilla extract. Blend everything together.
Whip Egg Whites:
- Use an electric mixer to whip the egg whites until they reach a frothy consistency in a separate basin. Add the cream of tartar and continue beating. Gradually add the powdered erythritol while beating, until stiff peaks form.
Fold in Meringue:
- When you’re ready to add the beaten egg whites, gently fold them into the chocolate cream cheese mixture. Avoid deflating the egg whites by being cautious.
Bake:
- Transfer the batter to the springform pan that has been preheated. Apply a smooth surface using a spatula. To make a set cheesecake, bake it in a preheated oven for 45 to 50 minutes.
Cool:
- After the cheesecake has cooled for approximately 10 minutes in the pan, loosen it by running a knife over its edges. Set it on a wire rack to cool entirely.
Chill:
- To get the most texture and flavor out of the cheesecake, let it chill in the fridge for at least four hours, preferably overnight.
Slice and Serve:
- Once chilled, remove the Keto Chocolate Cotton Cheesecake from the springform pan, slice, and serve. Enjoy the chocolatey goodness with a cotton-like texture.