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Recipe by
A gluten-free cocoa cheesecake, without baking powder and with only 3 ingredients. Perfect for a light and tasty breakfast or snack.
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Blend all the ingredients until you obtain a smooth mixture.
Step 2 of 4: Pour the mixture into a well-oiled 15 cm pan or into 2/3 muffin molds.
Step 3 of 4: Bake in a preheated oven at 180ºC for 25-30 minutes.
Step 4 of 4: Let it cool completely before serving.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving280 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 1,374 kJ328 kcal | 491 kJ117 kcal |
| Fat | 8.2 g | 2.93 g |
| of which saturated fatty acids | 3.5 g | 1.25 g |
| Carbohydrates | 49.56 g | 17.7 g |
| of which sugars | 48.41 g | 17.29 g |
| Fibre | 1.85 g | 0.66 g |
| Protein | 16.16 g | 5.77 g |
| Salt | 0.39 g | 0.14 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
