How to make
Preparation:
Put the hazelnut flour and flaxseed in a deep bowl along with both types of oils and the essential oil and mix, until a homogenous mixture is obtained.
Pour the mixture into a baking pan with a diameter of 7.1″ (18 cm).
Press the mixture well against the base of the baking pan to form a cheesecake base.
Pour the cream into the saucepan and place it on the stove.
When it heats up, add the broken cocoa mass and stir, until it melts.
Grind the erythritol powder in a blender and add it to the mixture along with the orange essential oil.
Stir well, until a smooth mixture is obtained and pour the mixture over the base.
Wait for it to cool and put the keto cake in the fridge.
Then decorate the keto cake with raw hazelnuts.
Enjoy your meal!
