1.   Line a regular size loaf pan with parchment paper (my pan was top 5” X 9” (12.5 cm X 22.5 cm), bottom 4” X 8” (10 cm X 20 cm))

2.   In a small cup combine the water and gelatin. Stir until the gelatin powder is dissolved and set aside (about 10 minutes) to allow gelatin to bloom. Dissolve in hot water just before using

Cheesecake Base

3.   In a mixing bowl add the whipping cream and Lakanto Gold confectionery sweetener. Whip to soft peak stage. Set aside

4.   For stand mixer, use a paddle attachment. To the stand mixer bowl add the room temperature cream cheese, confectionery sweetener, unsweetened almond milk and whip until well combined and all ingredients are smooth and creamy

5.   Re-melt the gelatin, stir well and allow to cool (until temperature feels just slightly warm when you insert a finger to test temperature)

6.   To the cream cheese mixture, add the whipped cream and mix at low speed for about 30 seconds. While beating, slightly increase the mixer speed and quickly pour the liquified gelatin into the center of the bowl and continue beating for about 60 seconds or until well combined. TOTAL weight of cheesecakes mixture: 950 g or 33.5 oz
First Layer

7.   Remove 1/3 of the cheesecake base (317 g or 11.2 oz) and place into a small separate bowl. Set the rest aside for a moment

8.   To the small bowl, add the lemon juice and fold to integrate the lemon juice into the cheesecake. Pour into the parchment lined loaf pan. Spread out evenly making sure mixture reaches corners. Drop on counter to remove air bubbles and to even out the surface. Refrigerate for 30 minutes

Second Layer

9.   To the remaining cheesecake mixture, add the first 85 g or 3 oz of my keto Nutella, fold to combine well. When the first layer has set, carefully add (317 g or 11.2 oz) of this mixture on top of the white layer. Smooth out with a spatula and tap on counter. Refrigerate for 30 minutes
Third Layer

10.   To the remaining cheesecake mixture in the bowl, add another 85 g or 3 oz of my Keto Nutella and fold in until well combined. When the second layer has set, carefully add the last of the Nutella cheesecake mixture on top of the second layer. Smooth out with a spatula and tap on counter. Refrigerate overnight

11.   To garnish, place a fresh sheet of parchment (the exact same size as the top of the cheesecake) on the top of the cheesecake while it is still in the pan. Place the serving plate on top of the loaf pan and flip. Lift the loaf pan and carefully peel away the parchment that lined the loaf pan. Place a strip of parchment length wise in the center of the cheesecake

12.   Combine the cocoa powder and confectionery sweetener. Stir well before using. Put the mixture into a small sieve and tap lightly to dust the top of the cheesecake. Carefully remove the strip of parchment from the top to leave a straight non-powdered/dusted area. In a straight thin line, distribute the chopped roasted nuts in the center of the non-dusted area

13.   Use a long knife chilled in cold water to make clean cuts. Each cut should be about 2 cm or 3/4 inch thick. Enjoy!