Ingredients Cake
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 2 eggs
- 1/2 cup cocoa powder
- 1/2 cup maple syrup ( you can replace with Stevia for keto version)
- 1/4 cup almond flour
- 1 tsp vanilla
Toppings
- 1 cup pistachios, chopped
Instructions
- Blend ingredients in a blender until smooth.
- Pour into a parchment lined 6” round baking dish. Spoon over 1/4 cup chopped pistachios and use a spoon to swirl through the batter.
- Bake at 325F for 40-45 minutes. The edges should feel set but the centre should still have a bit of jiggle when you move the dish.
- Cool in the fridge for a minimum of 8 hours. Overnight is best.
- While cooling, make the topping. Spread over the cooled cheesecake with remaining chopped pistachios.