Sort ingredients
dorioakes
QR Code
Listen
Pdf
Preheat the oven to 180 C/350 F.
Mix blanched almond meal, coconut flour, sweetener and a pinch of salt.
Add butter and mix all together until keto dough is formed.
Press keto dough into the baking pan layered with parchment paper.
Bake in a preheated oven with vent for 10 - 20 minutes or until baked (depends on your oven). It should be golden brown on the surface. When you remove it from the oven it won't be immediately hard, it should be cooled.
When keto crust is baked leave it to cool for at least 15 minutes.
Prepare peanut butter and mascarpone layer.
Mix mascarpone, sweetener, vanilla and peanut butter until everything nicely combined. You can do it with mixer or whisk.
Distribute cream mixture on top of cooled keto crust.
Leave the cake to cool for 10 - 15 minutes in the fridge before you make a chocolate layer.
Prepare dark chocolate layer.
Put chocolate and butter in a microwave safe bowl and microwave for 15 seconds, whisk with a fork, microwave for another 15 seconds and whisk until chocolate is melted and combined with butter.
Pour chocolate over the peanut butter and mascarpone layer in very thin layer. Distribute with a spoon or silicone spatula.
Leave keto cheesecake bars in the fridge for at least 20 minutes before eating.
Keep it in the fridge.