How to make
Start by soaking the gelatin in a little water. Melt the butter and add the almond flour and half of the erythritol.
Stir well, until a crumbly mixture is obtained.
Pour the mixture into a plate, in which you have previously placed a cake ring, as well as acetate foil, so you can more easily remove the cheesecake.
Press the mixture for the base well, so that a thick layer forms.
Then place the mascarpone in a deep bowl along with the rest of the erythritol powder. Place the cup with the swollen gelatin in another bowl of hot water and stir, until it has completely dissolved. Then add it to the mascarpone and mix well, until a homogenous mixture is obtained.
Then pour the mixture on the base and put the plate of cheesecake in the freezer for an hour, so that it can harden faster.
Remove the cheesecake from the freezer, remove the ring and the acetate foil.
Decorate it with pieces of carambola, dragon fruit, mini keto chocolates and the edible violet flower.
The No-Bake Flower Garden Keto Cheesecake is great!
