Chocolate crust

Cup of Yum
1. Mix together all the dry ingredients for the crust: almond or sunflower powder, powdered sugar equivalent keto sweetener, Dutch cocoa powder, egg white powder and salt.
2. Melt the butter, without boiling, in the microwave or in bain-marie, and pour into the mix of dry ingredients.
3. Mix well to get all the powders humid with butter. Transfer to a 8- or 9-inch springform pan, and press it inside to form the crust. Put in the fridge while you prepare the cheesecake.

Coffee cheesecake

1. Fill a small bowl with 3 tablespoons of cold (room temperature) water. Sprinkle the gelatin powder slowly and evenly across the surface of the water, giving it time to submerge. Leave the gelatin to hydrate for a few minutes.
2. Dilute the 4 teaspoons of instant coffee, or 3 teaspoons of espresso powder, in 2 tablespoons of water.
3. In a large bowl, mix the cream cheese, sour cream, vanilla protein powder and the diluted coffee, until it's completely smooth.
4. Get the small bowl with gelatin, and heat it up to melt the gelatin crystals. You can either microwave, keeping an eye on it not to boil – it might ruin the gelatin – or put the bowl with gelatin inside a bigger bowl with boiling water, and mix the gelatin until it's fully dissolved.
5. When the gelatin is not hot anymore (but still liquid), add a little of the cheesecake batter to it and mix, then add the mixture back into the cheesecake batter and mix very well.
6. Pour the cheesecake batter into the cheesecake pan, cover it with cling film, and take it into the coolest part of the fridge (not freezer!) for about 6 hours, or until the next day. It should be fully firmed up before adding the chocolate ganache.

Ganache topping

1. If using a sugar-free chocolate bar instead of chocolate chips, chop it in very small pieces or shave it for easier melting.
2. Heat up the whipping cream in a small pan, on low heat, and remove from heat as soon as small bubbles start on the sides of the pan.
3. Drop all the chocolate inside the pan at once, and press it down gently inside the cream, until all is submerged.
4. Give it 5 minutes for the chocolate to melt, then start gently mixing. Use a folding or figure-8 motion. If the ganache breaks (i.e. you see puddles of oil) just add a little cold cream, about half a tablespoon, and continue mixing until it comes together.
5. After the ganache is ready, you can optionally add one tablespoon of dark rum or one teaspoon of rum essence. Mix just until incorporated.
6. Wait for the ganache to cool down, and spread it on top of the cheesecake. Take it to the fridge for at least 20 minutes for the ganache to firm before serving.