EASY Keto Nutella Cheesecake Mousse – sugar free gluten free | Keto Recipes | Keto Cakes

EASY Keto Nutella Cheesecake Mousse – sugar free gluten free | Keto Recipes | Keto Cakes

July 25, 2019 6 By William Morgan


Welcome to keto meals and recipes dot com
Today I’m making this very delicious and
very easy-to-make keto nutella cheesecake mousse
as my birthday gift to my mom
whose birthday was on September 8th
and she would have been 84 years old
As I mentioned last year, she loved cheesecakes
and we both love Nutella, and I thought this would be a perfect combination
I would just like to mention, before getting started, that
although this looks complicated
I assure you that this three-layer effect is
extremely easy to make and
all you have to do is just follow my directions, which are not that complicated
The macronutrient ratio for this recipe is 6.1 to 1
with 6.7 grams of total carbs
1.9 grams of dietary fibre
resulting in 4.8 grams of net carbs
per slice. The first thing I did was
to line a standard loaf pan, with
parchment paper. I would like to point out that
my loaf pan is tapered at either side,
and, if you have one that’s straight down
it would be a much nicer even result
But this will work. I’ve also found a tea loaf pan
that I’m going to add the link at the bottom
because I’m contemplating ordering this
because the result will be much nicer for cheescakes and loaf-type cakes
After lining the pan with the parchment paper,
the second thing you should do is to bloom your gelatin
so in a small cup, combine the water and the gelatin
and stir until the gelatin powder is completely dissolved
and then just set it aside for ten minutes
the time will allow for the gelatin to bloom properly
Next, in a mixing bowl add the whipping cream
Begin whipping at a low speed. Increase the speed to high
and whip to a soft peaks stage
You can tell it’s at that point where peaks form
but the entire peak folds over
on itself right away. Once you’ve reached that point,
set the whipping cream aside until you need it
For the next part, I’m going to use my stand mixer.
To the stand mixer bowl,
add your room-temperature cream cheese,
confectionery sweetener, unsweetened almond milk
and here you can choose either plain or vanilla flavor
whichever you prefer.Either is good.
And use the paddle attachment, because I don’t want to add
too much air at this point
and whip until all the ingredients are well-combined
and the mixture has a smooth and creamy consistency
To the cream cheese mixture, add the whipping cream
and mix at very low speed for about 30 seconds
Now take a moment and re-melt the gelatin if you haven’t done so already
Pour in your gelatin very quickly
as you’re whipping at low speed
then increase your mixer speed to about medium
and continue beating for about 60 seconds, or until
everything is very well combined
This is all there is to making the base for the cheesecake
By the way, my total weight of the ingredients
so far is 950 grams,
or 33.5 ounces, so
one third equals 317 grams
or 11.2 ounces
remove about one-third of the cheesecake base
and place it back into the bowl you used to make your whipping cream
there’s no need to dirty more bowls. Add your fresh
lemon juice, and fold to integrate the lemon juice
into the cheesecake base
this is all there is to layer one. Pour
all of the content of layer one
into the parchment-lined loaf pan, and use your spatula
to help spread it evenly
making sure that the mixture reaches all the corners
and just gently drop the loaf pan on the
counter to remove any potential air bubbles
and to flatten out the surface just a bit more
then place your loaf pan into the refrigerator for
30 minutes. You don’t need it to completely firm up
but to be set enough so you can add
the second layer. To the remaining cheesecake
mixture, add the first 85 grams, or
3 ounces of my keto nutella
I’ll add a link for this in the description below.
Then fold everything to combine well.
when your first layer has set,
carefully add 317
grams, or 11.2 ounces of the nutella
cheesecake mixture you just made, and scoop it out
and gently place it on top of the white
layer. Smooth out with a spatula,
and make sure the corners are filled in well
and then lift the loaf pan and
drop it on the counter a couple of times, as you did before
put the loaf pan back in the refrigerator and let it set
for another 30 minutes. Now, to the
remaining mixture, add another 85 grams, or
3 ounces of my keto nutella
and fold together until everything is well-combined
this will make for a very nice gradient of taste
and color, but if you want a really
strong taste of nutella for this final layer
especially when I’m making it for my kids,
I double the nutella in this third layer and
add 170 grams, or 6 ounces,
so try it first with the initial ingredients I’ve
described, and then experiment
to see how strong you like your final layer to taste
when the second layer has set, carefully add the
last layer of nutella cheesecake mix
and spread it on top of the second layer. Smooth out
with a spatula and tap on the counter as you did
twice before. Now, for best results,
it’s really important that you allow this cheesecake to set
for 24 to 30 hours. If you can
resist it that long, the texture you’ll be rewarded with
is incredibly smooth, creamy and
mousse-like, and this is where the cake gets its name
when you’re ready to serve,
I found the easiest way to remove the cake from the loaf pan
is to place a sheet of
parchment paper which I cut to be the exact size
as the top of the cheesecake pan, place a
flat plat or serving dish on this
and holding your loaf pan and platter carefully
flip it over, and then take a hold of the parchment and
slide it off this platter
you used to flip it with. Also carefully peel off the parchment
that was in the loaf pan. For my topping
I’m going to use a simple combination of cocoa
and confectionery sweetener combined together
You could use just cocoa
but I think it tastes a little bit too bitter
now to garnish this like they would in a patisserie
what I did is I measured out a piece of
parchment that was about one third of the width
of the top of my cheesecake, and made sure it fit the entire length
then place your sweetened cocoa powder into a small
sieve, and tap the sieve lightly to dust
the top of the cheesecake
then beginning at one end carefully peel away
the strip of parchment. You want a nice,
clean straight line where there’s no powder
next, just simply distribute the chopped
nuts of your choice in the center area
I would recommend chopped, blanched almonds
or pistachios. They look and taste the nicest
to serve, cut only the number of pieces you need, and use
a long-bladed knife.Dip it in cold water, and dry it off
This will make it easier to cut and have
each slice look cleaner
and whatever you don’t need in the moment, please place this either
in an airtight container, or use a cake dome
and keep it refrigerated until the next time you need it
now to taste. Enjoy!
thank you for watching my video, and see you next time
the link for the printable recipes for both my keto nutella,
and this amazing easy keto nutella cheesecake mousse,
are both available in the description below