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
Scale
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
