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A gluten-free cocoa cheesecake, without baking powder and with only 3 ingredients. Perfect for a light and tasty breakfast or snack.
Blend all the ingredients until you obtain a smooth mixture.
Pour the mixture into a well-oiled 15 cm pan or into 2/3 muffin molds.
Bake in a preheated oven at 180ºC for 25-30 minutes.
Let it cool completely before serving.
Blender
15 cm pan or muffin molds
Store in the refrigerator for up to 2 days.
A dessert also suitable for those following a gluten-free or ketogenic diet.
Italia, Lazio
| Energy (kcal) | 117.25 |
| Carbohydrates (g) | 17.7 |
| of which sugars (g) | 17.29 |
| Fat (g) | 2.94 |
| of which saturates (g) | 1.25 |
| Protein (g) | 5.77 |
| Fibre (g) | 0.66 |
| Salt (g) | 0.14 |