If you’ve ever dreamed of combining your morning cup of coffee with a luscious, creamy dessert, this Keto Coffee Cheesecake is about to make all your wishes come true. Imagine a silky-smooth, café-scented filling nestled atop a tender almond crust—all without a hint of sugar or carb guilt! Every bite brings together rich espresso notes and classic cheesecake decadence for an utterly satisfying treat that deserves a spot at any special occasion or weeknight indulgence. Whether you’re passionate about keto or simply love bold coffee flavor, this is the recipe you’ll want to share (or keep all to yourself!).
Ingredients You’ll Need
You won’t believe how easy it is to create this Keto Coffee Cheesecake with just a handful of essential, low-carb pantry favorites. Each ingredient pulls more than its weight in building the perfect contrast of nutty, buttery crust and creamy, coffee-infused magic.
- Almond flour: Brings a nutty, slightly sweet flavor to the crust, perfectly tender while keeping it gluten-free.
- Granulated erythritol: Adds essential sweetness without the carbs, making every layer delicious.
- Unsalted butter (melted): Binds the crust ingredients together and adds a rich, buttery undertone.
- Ground cinnamon: Gives the crust a gentle warmth that pairs beautifully with coffee and cheesecake.
- Cream cheese (softened): The hero of the cheesecake layer—make sure it’s soft for a silky, lump-free filling.
- Powdered erythritol: Provides velvety-smooth sweetness to the filling without graininess.
- Large eggs: Bind the filling and give it that custardy, classic cheesecake structure.
- Sour cream: Adds a subtle tang and extra creaminess, enhancing the overall texture.
- Brewed strong coffee (cooled): Infuses the cheesecake with rich, bold coffee flavor—don’t skip on quality here!
- Vanilla extract: Highlights the coffee and rounds out the dessert’s sweet notes.
- Instant espresso powder (optional): For coffee lovers, this boosts intensity and depth in every bite.
- Heavy cream (for topping): Whips up into a cloud-like finish on top of the cake.
- Powdered erythritol (for topping): Sweetens the whipped cream just enough to balance the espresso.
- Vanilla extract (for topping): Adds warmth and fragrance to the whipped topping.
- Cocoa powder (for dusting): A quick dust on top delivers a pretty finish with a hint of chocolate aroma.
How to Make Keto Coffee Cheesecake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper. This simple step ensures that your Keto Coffee Cheesecake slides out effortlessly and looks bakery-perfect every single time.
Step 2: Build the Almond Crust
In a mixing bowl, stir together the almond flour, granulated erythritol, melted butter, and ground cinnamon until the mixture looks slightly crumbly. Scoop this mixture into your prepared pan, then gently press it into an even layer. Pop this in the oven for 10 minutes to set—a golden, fragrant foundation for your cheesecake.
Step 3: Whip Up the Coffee Cheesecake Filling
Grab a large bowl and beat your softened cream cheese with powdered erythritol until completely smooth—no lumps allowed! Add the eggs one by one, mixing between each addition. Next, fold in the sour cream, cooled brewed coffee, vanilla extract, and espresso powder if you want that extra punch. The batter should be velvety and infused with coffee aroma.
Step 4: Bake and Cool the Cheesecake
Pour the decadent filling over your cooled crust and give the top a gentle smooth with a spatula. Slide the pan back into the oven, baking for 45–50 minutes. When the center jiggles just a little, turn off the oven and crack the door open—letting the cheesecake cool gradually for an hour. This prevents cracks and keeps the texture ultra-creamy.
Step 5: Chill Until Firm
Once the hour is up, remove the cheesecake from the oven. Refrigerate the cake for at least 4 hours, or, for best results, overnight. This patience pays off with flawless slicing and a rich, set filling.
Step 6: Crown with Whipped Cream Topping
For a stunning, cloud-like finish, whip the heavy cream with powdered erythritol and vanilla until soft peaks form. Gently spread over your chilled Keto Coffee Cheesecake and, for a little extra flair, dust with cocoa powder just before serving.
How to Serve Keto Coffee Cheesecake
Keto Coffee Cheesecake Garnishes
Dress up each slice with a flourish of whipped cream, a pretty sprinkle of cocoa powder, or even a dusting of instant espresso for the ultimate café feel. A few dark chocolate shavings or a couple of roasted coffee beans on top turn a simple dessert into a showstopper.
Perfect Side Dishes
Complement your Keto Coffee Cheesecake with fresh raspberries or a handful of blackberries for a pop of color and brightness. If you’re feeling extra fancy, serve alongside a tiny demitasse of espresso or a glass of unsweetened almond milk to bring out those deep, roasty coffee notes.
Creative Ways to Present
Serve the cheesecake pre-sliced on small plates at a party, or cut tiny cubes for a low-carb dessert platter. Alternatively, use a ring mold for individual cheesecakes—perfect for entertaining or gifting! You can even layer small servings in glass jars for a portable, picnic-friendly treat.
Make Ahead and Storage
Storing Leftovers
Keep your Keto Coffee Cheesecake fresh by storing any leftovers tightly covered in the refrigerator. It will maintain its creamy texture and bold flavor for up to five days, making it a dream to prepare in advance or enjoy as a late-night treat.
Freezing
To freeze, wrap individual slices or the whole cake (without toppings) in plastic wrap, followed by a layer of foil. Stash them in an airtight container or freezer bag. Whenever you’re ready for that sweet fix, thaw overnight in the fridge and add whipped cream just before serving!
Reheating
Cheesecake is best savored chilled, but if you like it room temperature, let a slice sit on the counter for 20–30 minutes before serving. Avoid microwaving, which can disrupt that velvety-smooth texture you worked so hard to achieve.
FAQs
Can I use a different sweetener in my Keto Coffee Cheesecake?
Yes! You can substitute other powdered keto-approved sweeteners such as allulose or monk fruit. Just be sure to check the sweetness ratio, as they may vary compared to erythritol.
Is it possible to make this cheesecake without espresso powder?
Absolutely. The brewed coffee provides plenty of flavor, but espresso powder adds an extra kick. If you skip it, your Keto Coffee Cheesecake will still be delicious—just a touch milder in coffee intensity.
How do I prevent my cheesecake from cracking?
The magic trick is to avoid overbaking and allow the cheesecake to cool gradually in the oven with the door slightly open. This gentle transition helps the top stay smooth and crack-free.
Can I make this recipe dairy free?
You can experiment with dairy-free cream cheese, coconut cream in place of sour cream, and plant-based butter. Just note, the texture and flavor will change, but it will still be a satisfying, coffee-inspired dessert.
What’s the best way to cut neat slices?
Wipe your knife with a warm, wet towel between each cut. This keeps the filling smooth and gives you picture-perfect slices every time you serve Keto Coffee Cheesecake.
Final Thoughts
I can’t wait for you to experience the soul-soothing harmony of coffee and cheesecake in every forkful of this Keto Coffee Cheesecake. Whether you’re celebrating with friends or simply treating yourself, this recipe is bound to become a cherished staple for both coffee lovers and keto fans alike!
Print
Keto Coffee Cheesecake Recipe
- Total Time: 6 hours 10 minutes (includes chilling)
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in a creamy and decadent Keto Coffee Cheesecake that’s perfect for any coffee lover on a low-carb diet. This rich dessert features a luscious coffee-infused filling on a crunchy almond flour crust, topped with a light and fluffy cream topping. It’s a delightful treat that’s sugar-free and keto-friendly.
Ingredients
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup granulated erythritol
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup brewed strong coffee, cooled
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder (optional)
For the topping (optional):
- 1/2 cup heavy cream
- 1 tablespoon powdered erythritol
- 1/2 teaspoon vanilla extract
- Cocoa powder for dusting
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: Mix almond flour, erythritol, melted butter, and cinnamon to form a crumbly mixture. Press into the pan to create the crust. Bake for 10 minutes and cool.
- Make the filling: Beat cream cheese and powdered erythritol until smooth. Add eggs one at a time, then mix in sour cream, coffee, vanilla, and espresso powder. Pour over the crust.
- Bake: Bake for 45–50 minutes until set. Cool in the oven, then refrigerate for at least 4 hours.
- Prepare the topping: Whip cream with erythritol and vanilla until soft peaks form. Spread over the cheesecake and dust with cocoa powder.
Notes
- Use decaf coffee for a caffeine-free version.
- For a mocha twist, add 2 tbsp of unsweetened cocoa powder to the filling.
- Store covered in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 1g
- Sodium: 170mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
