Chocolate cheesecake

page page page
page page page

INGREDIENTS (for 1 mini pie)Stukje cheesecake taart met OKONO Chocolade

For the bottom:

  • 20g butter
  • 30g almond flour
  • 8g Steviala ery-bronze
  • Pinch of salt
  • Pinch of cinnamon or gingerbread spice mix
  • 20g OKONO chocolate
  • 1x springform pan (10 - 12cm)

For the filling:

  • 80g mascarpone
  • 70ml cream
  • 1 tbsp erythritol
  • Vanilla powder or flavoring
  • 1 gelatin leaf (2 if you want a firmer cake)
  • Red fruit (strawberries, blackberries, blueberries,...) and a little bit of chocolate sauce to finishChocolate cheesecake Keto recipe OKONOChocolate Cheesecake Keto Recipe OKONO


  1. Start by making your bottom: mix 30g almond flour with 20g melted butter, 8g Steviala ery-bronze, a pinch of salt, and cinnamon or gingerbread spice mix.
  2. Put the mixture in a 10-12 cm springform pan (lined with baking paper). Press down well (possibly with your fingers).
  3. Place the springform in an oven at 180°C for 10 minutes. Every oven is different, so pay attention to the baking time so that your bottom does not burn!
  4. Break your chocolate into pieces and divide it over the bottom. Place in the oven for another 2 minutes (or until your chocolate has melted) and spread the chocolate so that your entire bottom is covered with a delicious layer of OKONO chocolate.
  5. Let your bottom cool completely.
  6. Meanwhile, make your filling. Soak 1 gelatine leaf (2 if you want a firmer cake) in a small bowl of cold water.
  7. Whip 70ml cream with 1 tbsp erythritol.
  8. Whisk 80g mascarpone and a pinch of vanilla flavoring and combine with the cream mixture.
  9. Now squeeze your gelatine leaf and dissolve it over a gentle heat with a splash of water. Keep stirring until the leaf is completely dissolved. Be careful not to let your water boil. Then mix the dissolved gelatin into your mixture.
  10. Once your pie crust has cooled completely, divide the filling over it. For a nice effect, place slices of strawberries against the side of your springform pan. Make sure your top is even and place it in the refrigerator for at least 6 hours.
  11. Finish with extra chocolate and some red fruit if desired. Bon appétit!

Products used in this recipe

Leave a comment

Please note, comments must be approved before they are published