A gluten-free, yeast-free cocoa cheesecake with only 3 ingredients. Perfect for a light and tasty breakfast or snack.
Blend all the ingredients until you obtain a homogeneous mixture.
Pour the mixture into a well-oiled 15 cm mold or into 2/3 muffin molds.
Bake in a preheated oven at 180°C for 25-30 minutes.
Let cool completely before serving.
Blender
15 cm mold or muffin molds
Store in the refrigerator for a maximum of 2 days.
Dessert also suitable for those following a gluten-free or ketogenic diet.
Italy, Lazio
| Energy (kcal) | 159.7 |
| Carbohydrates (g) | 13.83 |
| of which Sugars (g) | 13.52 |
| Fat (g) | 7.39 |
| of which Saturates (g) | 3.79 |
| Protein (g) | 10.02 |
| Fiber (g) | 0.56 |
| Sale (g) | 0.23 |
