How To make Macadamia Mocha Cheesecake

MONIN Macadamia Nut Flat White

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RAW MOCHA MINI CHEESECAKES

This crack is not whack, it's ZERO CARBS

Thanks to LMNT for sponsoring this keto toffee video! Head to to get get your LMNT Chocolate Medley box. Each 30ct box includes 10 Chocolate Caramel (new flavor), 10 Mint Chocolate (back again), and 10 Chocolate Salt. The LMNT Chocolate Medley is available for a limited time only while supplies last.

The holidays are upon us so it's time to make candy. This keto toffee recipe is my favorite so far and with only 4 key ingredients - it's easy to make so you can always have some around to nibble on when those holiday treat cravings hit.

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KETO TOFFEE RECIPE
Makes 20 pieces

1 cup unsalted butter
1 cup packed brown sugar free sweetener (Swerve brand)
2 tablespoons water
½ teaspoon salt
1 teaspoon vanilla extract
7oz sugar free chocolate chips
1 tablespoon flaked salt
⅓ cup crushed pecans


1️⃣ Prepare a square baking dish or ¼ sheet pan by lining it with parchment paper. Set aside.

2️⃣ In a saucepan, add butter, sweetener, water and salt. Heat over medium heat and bring to a boil. Continue to let cook, stirring occasionally until temperature on a candy thermometer reads 300 degrees.
3️⃣ Remove from heat. Immediately stir in vanilla and pour into prepared baking dish. Even spread toffee mixture and let sit for several minutes until the toffee starts to harden on the top. It will turn opaque.
4️⃣ When the majority of the toffee is opaque, sprinkle chocolate chips evenly over the toffee. Cover dish with aluminum foil for 4-5 minutes to help melt the chocolate.
5️⃣ Remove the foil, and spread the melted chocolate evenly over the toffee. Top with flaked salt and crushed pecans. Cover again and place in the refrigerator to further set for 1-2 hours.

** If the chocolate doesn’t melt after covering. Place the dish, uncovered under the broiled on high for 30-60 seconds.

MACROS (per piece)
Calories 143
Fat 14.5g
Protein 0.3g
Total Carbs 6g
Net Carbs 0.1g

May include affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Music is from Epidemic Sound
#ketorecipes #toffee #keto

Vegan Kona Coffee Cheesecake With Macadamia Nut Crust

From the land where Kona coffee is cultivated, Jiko shares her recipe for a no-bake vegan coffee cheesecake.

Vegan Kona Coffee Chocolate Chip “Cheesecake” with Macadamia Nut Crust

CRUST INGREDIENTS:
1 cup unsalted roasted Macadamia nuts
10 pitted Medjool dates
1 cup dried, shredded, unsweetened coconut
A pinch of salt

FILLING INGREDIENTS:
3 cups raw cashews (soak overnight if not using high-powered blender)
1 cup of strong 100% Kona Coffee (or whatever kind of coffee you have)
3/4 cup 100% maple syrup
1/2 cup melted coconut oil
1 tsp vanilla extract
A pinch of salt
(OPTIONAL) 1/2 cup vegan chocolate chips (or regular chocolate chips)


Directions:
1. Put crust ingredients into a high-powered blender. Pulse the blender to get it going, then blend until a crumbly mixture is formed.
2. Line the bottom of a 9 springform pan with parchment paper.
3. Pour the crumble into the pan, and press down with your palm to form the crust.
5. Transfer pan to the freezer for at least 30 minutes.
6. While the crust is in the freezer, blend the filling ingredients, except the chocolate chips, until the mixture has a creamy consistency.
7. Take out the blade and stir in the chocolate chips.
8. Pour the mixture over the crust and smooth out the top.
9. Place the pie into the freezer for at least 6 hours or overnight.
10. Your Vegan Kona Coffee Chocolate Chip “Cheesecake” is now ready. Whatever you don’t eat can be kept in the freezer in an airtight container and sliced as needed.

VEGAN CARAMEL CHEESECAKE | gluten-free vegan cheesecake

I'm ridiculously excited about this vegan caramel cheesecake! And it's a perfect vegan Thanksgiving dessert. Not only is it the perfect gluten-free vegan dessert, but even if you're not vegan I think you'll love it. It's creamy, smooth and naturally gluten-free, dairy-free and paleo-friendly as well. Just think of it as a delicious, healthy dessert - that's drizzled in the most amazing salted caramel sauce. Enjoy!

For the FULL Vegan Caramel Cheesecake Recipe:

My two other vegan cheesecake recipes:
Raw Mixed Berry and Vanilla Bean Cheesecake:
Raw Coconut Macadamia Mango Cheesecake:

My Gluten-Free Bali Travel Guide:

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Kona Coffee Cheesecake

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OhEmGee, this is heaven in the mouth. With such a little amount of Kona coffee in it, it still gives you a burst of lovely flavor!! Please share on Twitter or Facebook!

Chocolate mac nut crust

1-1/2 c. chopped macadamia nuts, toasted
1-1/2 c. chocolate cookie crumbs
1/2 c. brown sugar
1/4 lb. butter, melted

Grind all ingredients except butter in a food processor until mixture resembles fine crumbs. Add butter and mix thoroughly. Press into 10-inch springform pan.

Cheesecake

4 eggs, well beaten
1-1/2 lb. cream cheese, softened
1-1/4 c. sugar
1 c. sour cream
1 Tbsp. coffee liqueur
1/4 c. strong Kona coffee (I used Mulvadi 100% Kona Instant Coffee)

Cream eggs, cream cheese and sugar. Fold in sour cream and liquids. Pour mixture into crust lined pans. Bake at 300 degrees for 1-1/4 hours. Cool, then chill for a couple of hours before service.

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Tammy and I have been friends for many years and met here on YouTube! Since then we have met up in real life many times. You will LOVE her tutorials and learn how to decorate cupcakes better than most bakeries do. She lives in Canada, but I really wish she lived next door.

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