Base: 150g Waffles (* keto recipe) 1 Spoon of cocoa powder 1 Spoon of erythritol 60g Butter
Filling: 200g Chocolate (No sugar) 500g Mascarpone 200g Philadelphia 130g Erythritol
Top: Peanut butter
To make the base you will have to crush the waffles, add the softened butter, cocoa and erythritol, knead well by hand and arrange in a baking tray lined with parchment paper, take to the refrigerator.
For the filling melt the chocolate and gradually add to the mascapone, philadelphia and the sweetener, pour over the base of the cheesecake and take to the freezer for 1h.
Finally spread with peanut butter and store in the freezer until serving. A delight! 😋 and ketogenic friendly 💪🏻
Visit my page on lowcarb and ketogenic food on instagram! Kitketo-> https://instagram.com/kitketo_?r=nametag There are more ideas for healthy meals there! 🥗