Ingredients
For the crust:
- 1 1/2 cups almond flour
- 3 tbsp unsweetened cocoa powder
- 3 tbsp erythritol (or your preferred keto sweetener)
- 1/4 cup unsalted butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup erythritol (or preferred keto sweetener)
- 1 tbsp instant coffee granules (or espresso powder)
- 1/2 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar-free chocolate chips, melted
- 2 large eggs
- 1 tbsp coffee liqueur (optional)
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
For the chocolate ganache topping:
- 1/2 cup sugar-free chocolate chips
- 1/4 cup heavy cream
- 1 tsp instant coffee granules (optional, for extra coffee flavor)
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions
1. Prepare the crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together almond flour, cocoa powder, erythritol, melted butter, vanilla extract, and a pinch of salt. Stir until well combined.
- Press the mixture evenly into the bottom of a greased 9-inch springform pan.
- Bake for 8-10 minutes until the crust is set and lightly golden. Remove from the oven and let it cool.
2. Prepare the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- In a small bowl, dissolve the instant coffee granules in 2 tablespoons of hot water. Let it cool slightly.
- Add the dissolved coffee, heavy whipping cream, erythritol, cocoa powder, vanilla extract, and melted chocolate chips to the cream cheese. Beat until smooth and fully combined.
- Add the eggs one at a time, beating well after each addition. If using, stir in the coffee liqueur.
- Pour the cheesecake mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
3. Bake the cheesecake:
- Reduce the oven temperature to 325°F (160°C).
- Bake the cheesecake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. A toothpick inserted should come out with just a few moist crumbs.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. This helps prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
4. Prepare the chocolate ganache topping:
- In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
- Pour the hot cream over the sugar-free chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy.
- If desired, stir in instant coffee granules to intensify the mocha flavor.
5. Assemble the cheesecake:
- Once the cheesecake is chilled, pour the chocolate ganache over the top, spreading it evenly with a spatula.
- Allow the ganache to set before serving (you can refrigerate the cheesecake for an additional 30 minutes to speed this up).
6. Serve:
- Slice and enjoy this rich, creamy, and indulgent keto coffee chocolate mocha cheesecake!
Tips
- Make Ahead: This cheesecake can be made in advance and stored in the fridge for up to 5 days.
- Coffee Adjustment: Adjust the amount of coffee based on your personal preference for a stronger or milder coffee flavor.
- For an Extra Touch: Garnish with whipped cream or chocolate shavings for a beautiful finish.
Enjoy your decadent, keto-friendly coffee chocolate mocha cheesecake!
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
