Keto mini cheesecake cacao e mascarpone

La ricetta Keto Mini Cheesecake Cacao e Mascarpone
Il piatto tradizionale americano del cheesecake, con gli ingredienti classici come cacao e mascarpone, è stato rivisitato dalla cucina contemporanea through the lens of the keto diet. Il risultato è questo delizioso Keto Mini Cheesecake Cacao e Mascarpone, che richiama il gusto di un piatto tradizionale, ma con un’interpretazione leggera e moderna.

Preparazione

• Preheat the oven to 350°F (180°C) and line a mini muffin tin with cupcake liners.
• In a large mixing bowl, combine 1/2 cup of melted coconut oil and 1/2 cup of granulated sweetener. Stir until smooth.
• Add 1/2 cup of sifted coconut flour, 1/4 cup of almond flour, 1/2 cup of unsweetened cocoa powder, and 1 teaspoon of vanilla extract to the bowl. Mix until well combined.
• In a separate bowl, whip 8 ounces of soft cream cheese with 1/4 cup of unsalted butter until smooth.
• Add 1/2 cup of mascarpone cheese, 2 tablespoons of unsweetened cocoa powder, and 1 teaspoon of vanilla extract to the bowl. Mix until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
• Fold in 1/4 cup of chopped dark chocolate chips and 1/4 cup of chopped walnuts, if desired.
• Divide the batter evenly among the mini muffin cups.
• Bake for 15-20 minutes or until the edges are set and the centers are slightly jiggly.

<li-Allow the cheesecakes to cool completely before serving.

• Per maggiori dettagli o varianti vai alla ricetta completa.