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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

No-Bake Chocolate Cheesecake

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No-Bake Chocolate Cheesecake
Looking for a special keto fat bomb or dessert? This no-bake keto chocolate cheesecake is most definitely it!!
No-Bake Keto Chocolate Cheesecake
  
For One (Or Two!!)
If this no-bake keto chocolate cheesecake doesn’t scream ‘make me!!’, we don’t know what will. Rich, decadent, tangy, ultra-chocolatey… and don’t even get us started on the instant ‘oreo’ crust! All in all, no-bake and fairly instantto satisfy those (individual!) cravings.

Though if you’ve already met our classic keto cheesecake-for-1, this chocolate variation needs no introduction. Rich, creamy, airy and totally addictive… this is one keto treat we cannot urge you enough to whip up!
And don’t skip the ‘oreo’ crust in this one, it’s a-mazing (and easy-peasy, so no excuse).
The Cream Cheese
Procuring an organic or artisanal cream cheese is more ideal than your regular variety (i.e. Philadelphia). But not completely necessary.
During our trial runs we tried the cheesecake with both organic and Philadelphia, and there really was no difference taste-wise. So take your pick.

The Butter
You are eating the butter raw, so going organic and grass-fed really is a must here. Because, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.
It is loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. So if you have to choose just one product to splurge on, this is it.

The Chocolate
Cocoa or cacao? Both work great, just know that quality really matters here. Our favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your cheesecake will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.

How dark? Talking dark chocolate versus milk is a sure way to divide a crowd! But know that you can make this keto chocolate cheesecake to your taste buds’ desire.
The Sweetener

You can pretty much use whatever sweetener floats your boat. But it must be powdered. We’ve test driven it with Swerve and xylitol. Technically Pyureworks too, but we’re never fans of mixing stevia with chocolate.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of Powdered Swerve (i.e. confectioner’s).
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys!
p.s. feel free to make mini cheesecake fat bombs out of any of our cheesecake-for-1s.
NO-BAKE KETO CHOCOLATE CHEESECAKE 
COURSE: DESSERT 
CUISINE: AMERICAN, GLUTEN FREE, KETOGENIC
PREP TIME: 15 MINUTES 
COOK TIME: 5 MINUTES
TOTAL TIME: 20 MINUTES 
SERVINGS: SERVINGS
CALORIES: 305 KCAL

Looking for a special keto fat bomb? This no-bake keto chocolate cheesecake is most definitely it!! Rich, decadent, sweet, tangy and ultra-chocolatey… and don’t even get us started on the instant 'oreo' crust!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

INGREDIENTS
FOR THE KETO 'OREO' CRUST
  • 20 g almond flour
  • 2 teaspoons cocoa powder
  • 2 teaspoonsSwerve confectioners or powdered xylitol*
  • 1/8 teaspooninstant coffeeoptional
  • pinch kosher salt
  • 2 teaspoonsmelted grass-fed butter
FOR THE KETO CHOCOLATE CHEESECAKE
  • 40 g sour creamplus more for serving (optional)
  • 70 g cream cheeseat room temperature
  • 28 g grass-fed butter at room temperature
  • 1/2 teaspoonvanilla extract
  • 2-4 tablespoonsSwerve confectioners or powdered xylitol, to taste (we use 2)*
  • 2-4 tablespoonscocoa powder to taste (we use 4 for a darker chocolate version)
  • 1/4 teaspooninstant coffeeoptional
METRIC - US Cups

INSTRUCTIONS
FOR THE KETO 'OREO' CRUST
  1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
  2. Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in cocoa, sweetener, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press into serving glass or dish and refrigerate while you make the cheesecake. 

FOR THE KETO CHOCOLATE CHEESECAKE
  1. Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside. 
  2. Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, sweetener, cocoa (to taste) and coffee (optional). Beat until just combined. 
  3. Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the oreo crust lined glass. Freeze for 20-30 minutes or refrigerate for a couple hours (or overnight). 

RECIPE NOTES
  1. *Or powdered Pyure (at half the amount). Please see section on Sweeteners for more deets on powdering and sweetening options.
  2. Though if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys!
  3. Each batch of our keto cheesecake-for-1 series yields a full-sized (very large!) serving (i.e. classic American style). So we prefer to portion it into two servings, rather than indulge all at once (2.5g net carbs rather than 5g net). But feel free to portion it even smaller (think cheesecake fat bombs!) in small muffin pans or moulds. .
  4. Keep in the fridge for up to 4 days, and in the freezer afterwards.

Nutrition Facts
No-Bake Keto Chocolate Cheesecake 
Amount Per Serving
Calories 305Calories from Fat 279
% Daily Value*
Total Fat 31g48%
Saturated Fat 16g80%
Cholesterol 76mg25%
Sodium 216mg9%
Potassium 97mg3%
Total Carbohydrates 3g1%
Dietary Fiber 0.5g2%
Sugars 2g
Protein 3g6%
Vitamin A18.2%
Calcium6.4%
Iron2.1%
* Percent Daily Values are based on a 2000 calorie diet.



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