Description
This Keto Coffee Cheesecake is a rich, creamy dessert perfect for those following a low-carb, ketogenic diet. Featuring a buttery almond flour crust and a luscious coffee-infused cream cheese filling, it’s topped with lightly sweetened whipped cream and a dusting of cocoa powder. This dessert balances bold coffee flavors with smooth cheesecake texture, making it an indulgent but keto-friendly treat.
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 prevent sticking.
- Make crust mixture: In a bowl, combine the almond flour, powdered sweetener, and melted butter. Mix until the mixture becomes crumbly and holds together when pressed.
- Form and bake crust: Press the crust mixture evenly into the bottom of the prepared pan to form a flat base. Bake in the preheated oven for 10 minutes, then remove and let the crust cool completely.
- Prepare cheesecake batter: In a large bowl, beat the softened cream cheese and powdered sweetener together until smooth and creamy.
- Add eggs and combine: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition to ensure a smooth batter.
- Incorporate remaining filling ingredients: Stir in the sour cream, vanilla extract, and dissolved instant coffee until fully combined, creating a coffee-flavored cheesecake batter.
- Assemble cheesecake: Pour the batter over the cooled crust in the springform pan and smooth out the top evenly.
- Bake cheesecake: Place the pan in the oven and bake for 40-45 minutes, or until the center is set but still slightly jiggly to the touch.
- Cool in oven: Turn off the oven and crack the door open. Leave the cheesecake inside to cool gradually for 1 hour; this helps prevent cracks.
- Chill cheesecake: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up completely.
- Prepare topping: Whip the heavy cream with the powdered sweetener and vanilla extract until soft peaks form, creating a light and sweet topping.
- Decorate and serve: Spread the whipped cream evenly over the chilled cheesecake and dust with unsweetened cocoa powder for an extra touch of flavor before serving.
Notes
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- Make sure the cream cheese is softened to avoid lumps in the batter.
- Dissolving the instant coffee in hot water intensifies the coffee flavor without adding grit.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracking on top.
- For a stronger coffee taste, add an extra teaspoon of instant coffee if desired.
- Store any leftovers in the refrigerator and consume within 3-4 days for optimal freshness.
- This recipe is naturally gluten-free and keto-friendly when using the specified sweeteners.
