Thank you. Enjoy!

Hello, here are the macros for the whole recipe, so it's up to you based on the portion size: Carbs:21.5 ; Protein:62.2 ; Fat:214.3 ; Calories: 2,234. Hope you enjoy the recipe😀

Too bad my carb count 4 the day is 20..wah wah wah...

@cupcake264 21 carbs is for the whole recipe. For a portion it would be roughly 4 carbs

Thank you and enjoy ❤️

You're welcome 🤗

Enjoy👍

I modified the recipe and it worked. I toasted the almond flour for a few minutes in a dry frying pan until it was a little brown. Make sure you don't burn it. Instead of coconut oil I used 6 tablespoons of butter (melted). I also added 1/4 teaspoon instant coffee brewed in a tablespoon of water. The coffee brings out the flavor in the cocoa powder. After I left the pan in the freezer for a few minutes to firm up the crust before adding the cheesecake filling. For the filling I left out the chocolate and just used 4 cups of cream cheese, 1 cup whipping cream, 1 cup sweetener and 2 tablespoons of vanilla extract. This was perfect and delicious.

@@Shiv__________ Tnx 🩷

You have to brush it on the pan.

Happy you liked it❤️. Thank you for your feedback 👍

Thank you. Enjoy ❤️

Here are the macros for the quantity used in the video: calories: 353 - carbs: 19.8 - protein: 33 - fat: 13. Enjoy ❤️

You could also use coconut flour. Keep in mind though that it absorbs more water.👍

Happy you came across my recipe. Enjoy!👍

Thank you for subscribing to the channel but above all thank you for your precious feedback. I will take your advice into account in the future 😉

Thanks for your feedback and for liking the recipe👍

Happy you liked it and thank you for your feedback 🤗

I'm so happy you liked it.! I will try out your version too. Thank you for your feedback 🤗

❤@@ketolowcarbcook

Me too. Tiramisu' is one of my favourite desserts. Hope you enjoyed the video and recipe 👍

I'm glad you liked it!!! Enjoy the other recipes ❤️

Great! Welcome aboard!👍

You're most welcome 🤗

@@ketolowcarbcook ayer hice esta receta, salio deliciosa !!!; muchas gracias por Su generosidsad al compartir con tanto detalle Sus recetas.

I'm happy you liked it! Thank you for your comment 😊

Hello! To tell you the truth, whenever I make it, I always finish the whole batch (as in the video) within a week. So for sure I can tell you a week.😊 Enjoy the recipe and thank you for watching!🤗🇮🇹🇬🇧

@@ketolowcarbcook thank you..🙏🏻🇨🇦🍁💖

Thank you! 💗

​@@ketolowcarbcookcould you please tell me how made this mustard paste?

Hello, glad you like the recipe. I did not sweeten the ganache because I used dark chocolate 85%. But it's up to you and how bitter or sweet you prefer your ganache. If you do need to sweeten it though, I recommend using a liquid sweetener as it is much easier to blend in. 🤗

kzbin.info/www/bejne/ZqCznKOXaNSpidEsi=Jw_lDCIAbziRmmbs This is the link to a video of Dr. Berg. His videos are really interesting and are always backed up by evidence. Have a look at it and see. If you really want to avoid erythritol, try substituting it with another sweetener. I'll continue using it until further evidence is shown of it's bad effect on our health . 👍 Thank you for your comment. Enjoy the recipe😊

It’s definitely not at all worse than sugar, however I would recommend the use of pure monk fruit or Allulose. They’re better than erythritol.

Definitely 💯 Unfortunately here in Italy I can't find either, only Erythritol, but feel free to substitute the sweetener with one of your choice.👍

Actually there’s no real science to prove that claim to be true but you can use other alternatives, I personally don’t like the taste I prefer Demerara sweetener or xylitol

Yes, it's all down to personal choice. Any sweetener will do, so you might as well use your favourite one.👍

Hello, I used whole psyllium husk.😊

@@ketolowcarbcook Thank you! I really want to try this!

Thank you! Go ahead, it's really quick, easy and above all ...low in carbs. Enjoy!😊

Let me know once you try it!@@thewickedwitchofse8998

Thank you. Hope you enjoy the videos ❤️

Thank you❤️

@@ketolowcarbcook Keep uppppp👍😄🙏👏🤝🤝❤❤❤❤❤🤗

Will do😉

Thank you 😊

Si certamente! L'unica cosa è che la proporzione di farina e liquidi sarà diversa in quanto la farina di mandorle non assorbe i liquidi quanto la farina di cocco. Io non ho mai fatto questa ricetta con la farina di mandorle ma si può tranquillamente.

www.coopmarket.com/blog/food/coconut-vs-almond-flour#:~:text=Because%20almond%20flour%20and%20wheat,every%20cup%20of%20almond%20flour.

So glad you appreciated it 😊

Hello, what do you mean by stick? If the problem is the pan you're using, try greasing it with a little bit of oil or butter then wipe it with a paper tissue. The pan I used was new at the time of the video. Non stick pans tend to become less non stick in time and with usage. Hope my answer helps. Let me know how it goes.😊

No luck, I even got a new crepe pan 😞

Try heating the pan well before brushing the batter on.

Hi, I've never tried frying them to be honest but I think that you could. Hope my answer helps you.😊

Hello, the egg white is not thick because I used the ones sold in a carton. Hope you like the recipe.

Glad you liked it! With keto recipes sometimes we have to come to some kind of compromise but as you said, even if it's not as easy and thin as 'regular' dough, it's still delicious and best of all ....low in carbs! 😘

Did you use 60 grams of the flour to the one egg

Hi! No I used 2 eggs to 60g of flour as stated in the video but unfortunately I didn't specify the size of the egg, which was medium size.👍

@@ketolowcarbcook I was asking the comment above how she made hers

Hello, here are the macros for this recipe: CALS:287 FAT:23.3 CARBS:6.9 PROT: 12 Hope you enjoy the recipe!

You're welcome 🙂

Hello! To tell you the truth, I've never tried it with almond flour, but I guess that if you add the right proportion of almond flour, it should be ok. The ratio for almond flour to coconut flour is 3:1. On my channel there's also a savoury phyllo recipe for Samosa, made with lupin flour. You could try adding a little powdered erythritol to that. The method for cooking it is completely different though, so if you do try this option out, keep this in mind. Let me know how it goes.

Hello! Lupin flour is a type of flour made from the seeds of the lupin plant. It’s a high-protein, gluten free alternative to wheat flour. Some brands of lupin flour have a bitter after taste so it's important for you to find one that is sweet . Hope this explanation helps.

@@ketolowcarbcook thank you and God bless you always

Thank you for following the channel and most of all for your blessing! God bless you too. Take care.

Great! I'm sure you'll love it.