Fit cheesecake with chocolate glaze

1. set the oven to 180 degrees.

2. In a bowl, beat egg yolks with xylitol and coconut oil with a mixer.

3. add cheese slowly and keep mixing.

4. add rice flour and baking powder and mix until smooth.

5. add vanilla bean or flavoring and mix.

6. whip egg whites to stiff foam (add some water and salt to the whites, then they will whip easier).

7. mix the cheesecake mixture gently with the egg whites foam, pour the mixture into a baking pan covered with baking paper or use silicone molds.

8. bake the cheesecake for 40-50 minutes.

Topping:

spoonful of carob
25 g peanut oil
Tbsp of birch sugar 20 g xylitol
2 tbsp water

1. In a saucepan, heat the oil slightly, add the xylitol and carob and 2 tablespoons of water. Stir until the ingredients are combined. If this doesn't happen, add more water and keep adding more until it reaches a uniform consistency.

2. Pour the warm chocolate glaze over the finished pie.