Description
This Keto Coffee Cheesecake is a rich, creamy dessert perfect for those following a low-carb, ketogenic lifestyle. Featuring a buttery almond flour crust, a smooth coffee-infused cream cheese filling, and a luscious whipped cream topping dusted with cocoa powder, it’s a delightful blend of bold coffee flavor and sweet creaminess without the carbs.
Ingredients
Scale
Crust
- 1 ½ cups almond flour
- ¼ cup powdered sweetener (e.g., erythritol or monk fruit)
- ¼ cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup powdered sweetener
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons instant coffee dissolved in 1 tablespoon hot water
Topping
- ½ cup heavy whipping cream
- 1 tablespoon powdered sweetener
- ½ teaspoon vanilla extract
- Unsweetened cocoa powder for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease an 8-inch springform pan to ensure the cheesecake won’t stick.
- Make the Crust Mixture: In a bowl, combine almond flour, powdered sweetener, and melted butter. Stir until the mixture becomes crumbly and well combined.
- Form the Crust: Press the crumbly mixture evenly into the bottom of the prepared springform pan to create an even crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove it afterward and let it cool completely before adding the filling.
- Beat Cream Cheese and Sweetener: In a large mixing bowl, beat the softened cream cheese with the powdered sweetener until the mixture is smooth and creamy.
- Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition to achieve a smooth batter.
- Combine Remaining Filling Ingredients: Stir in sour cream, vanilla extract, and the dissolved instant coffee until fully blended into the cream cheese mixture.
- Assemble and Smooth Batter: Pour the cheesecake batter over the cooled crust in the pan, smoothing the surface evenly.
- Bake the Cheesecake: Bake for 40 to 45 minutes, or until the cheesecake center is set but still slightly jiggly when gently shaken.
- Cool in Oven: Turn off the oven and crack the door open. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight to firm up before serving.
- Prepare the Topping: Whip the heavy whipping cream with powdered sweetener and vanilla extract until soft peaks form, creating a light and fluffy topping.
- Finish with Topping and Cocoa: Spread the whipped cream over the chilled cheesecake and dust with unsweetened cocoa powder to add a touch of rich flavor and elegant presentation.
Notes
- Make sure the cream cheese is softened to room temperature for a smoother batter.
- Use an 8-inch springform pan to achieve the right thickness and ease of removal.
- Allow the cheesecake to cool slowly in the oven to avoid cracks on the surface.
- Refrigerate well to ensure the cheesecake sets properly and is easier to slice.
- Instant coffee powder can be adjusted for a stronger or milder coffee flavor based on preference.
- For a stricter keto version, verify all sweeteners are keto-approved.
