This Keto Coffee Cheesecake is a decadent, low-carb dessert that perfectly combines the rich flavors of creamy cheesecake and bold coffee. With a buttery almond flour crust, a smooth coffee-infused filling, and an optional whipped topping, it’s the ideal treat for keto dessert lovers craving something indulgent yet guilt-free.
Why You’ll Love This Recipe
- Keto-Friendly: Low in carbs and sugar-free, making it the perfect dessert for those following a keto lifestyle.
- Rich Coffee Flavor: The addition of instant coffee gives this cheesecake a deep, aromatic flavor that pairs beautifully with the creamy filling.
- No Bake: With just one baking step for the crust, this cheesecake is simple to make and doesn’t require constant monitoring.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- 1 ½ cups almond flour
- ¼ cup powdered sweetener
- ¼ cup unsalted butter, melted
For the 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
For the Topping (Optional):
- ½ cup heavy whipping cream
- 1 tablespoon powdered sweetener
- ½ teaspoon vanilla extract
- Unsweetened cocoa powder for dusting
Directions
1. Prepare the Crust
Preheat your oven to 325°F (163°C) and grease an 8-inch springform pan. In a bowl, mix almond flour, powdered sweetener, and melted butter until the mixture becomes crumbly. Press it evenly into the bottom of the prepared pan.
2. Bake the Crust
Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
3. Make the Cheesecake Filling
In a large bowl, beat the cream cheese and powdered sweetener until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and dissolved coffee.
4. Assemble and Bake
Pour the cheesecake batter over the cooled crust and smooth the top. Bake for 40-45 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
5. Chill the Cheesecake
Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to firm up.
6. Prepare the Topping (Optional)
For the topping, whip the heavy whipping cream with powdered sweetener and vanilla extract until soft peaks form. Spread the whipped cream over the cheesecake and dust with unsweetened cocoa powder for an extra touch of flavor.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Kcal: Approximately 320 kcal per serving
- Servings: 10 servings
Variations
- Add Chocolate: For a mocha twist, you can stir in some sugar-free chocolate chips into the cheesecake filling.
- Dairy-Free Option: Substitute the cream cheese and sour cream with dairy-free alternatives for a dairy-free version.
Storage and Reheating
- Storage: Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze individual slices for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil before freezing.
FAQs
Can I make this cheesecake without coffee?
Yes, you can omit the coffee if you prefer a classic cheesecake flavor, or substitute it with a different flavoring such as vanilla or cocoa powder.
Can I use a different sweetener for this recipe?
Yes! You can swap the powdered sweetener for any low-carb sweetener of your choice, like stevia or erythritol, to keep it keto-friendly.
How do I know when the cheesecake is done?
The cheesecake should be golden on top, and the center should still jiggle slightly when you shake the pan. It will firm up as it cools in the fridge.
Conclusion
This Keto Coffee Cheesecake is the perfect dessert for coffee and cheesecake lovers alike. With a rich, creamy texture and a delicious coffee flavor, it’s an indulgent treat without the carbs. Whether you’re following a keto diet or simply looking for a lighter dessert option, this cheesecake is sure to impress!
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Keto Coffee Cheesecake
This Keto Coffee Cheesecake blends the rich flavors of creamy cheesecake with bold coffee in a low-carb, sugar-free dessert. With a buttery almond flour crust, smooth coffee-infused filling, and optional whipped topping, it’s the perfect indulgence for anyone following a keto lifestyle or simply craving a guilt-free dessert!
- Total Time: 1 hour
- Yield: 10 servings
Ingredients
For the Crust:
- 1 ½ cups almond flour
- ¼ cup powdered sweetener (e.g., erythritol or monk fruit)
- ¼ cup unsalted butter, melted
For the 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
For the Topping (Optional):
- ½ cup heavy whipping cream
- 1 tablespoon powdered sweetener
- ½ teaspoon vanilla extract
- Unsweetened cocoa powder for dusting
Instructions
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C) and grease an 8-inch springform pan.
- In a bowl, combine almond flour, powdered sweetener, and melted butter. Mix until the mixture becomes crumbly.
- Press the mixture evenly into the bottom of the prepared pan.
2. Bake the Crust:
- Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
3. Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and powdered sweetener until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in sour cream, vanilla extract, and dissolved coffee until well combined.
4. Assemble and Bake:
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake for 40-45 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
5. Chill the Cheesecake:
- Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to firm up.
6. Prepare the Topping (Optional):
- For the topping, whip the heavy whipping cream with powdered sweetener and vanilla extract until soft peaks form.
- Spread the whipped cream over the cheesecake and dust with unsweetened cocoa powder for an extra touch of flavor.
Notes
- Add Chocolate: For a mocha twist, you can stir in some sugar-free chocolate chips into the cheesecake filling.
- Dairy-Free Option: Substitute the cream cheese and sour cream with dairy-free alternatives for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
