Keto Chocolate Cheesecake Jars

Ingredients

• Tesco Lighter Mascarpone, 250G pkg.

  Very Creamy Soft cheese - Tesco

  100g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  ½ cup or 120g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Sugarless Erythritol Stevia Sweetener

  Health Garden

  33g

• Cocoa

  Dry powder, unsweetened

  ¼ cup or 22g

• Vanilla extract

  1 tsp or 4g

• Coffee

  Instant, with sugar, cappuccino-flavor powder

  ½ tsp or 2g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Heavy whipping cream

  Fluid

  ⅓ cup, fluid or 79g

• Butter

  Unsalted

  1 tbsp or 14g

• Dark chocolate

  70-85% cacao solids

  ⅓ cup, chips or 56g

Directions

1. To make the cheesecake layer, place the mascarpone, creme fraiche and cream into a bowl. Add the powdered sweetener, cacao powder, vanilla extract, coffee extract and cinnamon.
2. Use an electric mixer or hand whisk to process until smooth and creamy.
3. Divide the whipped cheesecake layer between 6 small (4-oz/ 120 ml) jars. Refrigerate for for 1-2 hours. If you are short on time, you can skip the refrigeration.
4. To prepare the ganache, heat up the cream until hot. Add the butter. Add the chocolate chips and leave to soften for about 5 minutes before stirring until smooth and glossy.
5. Top with the chocolate ganache.
6. Serve immediately or refrigerate until ready to serve. Keep refrigerated for up to 5 days.