Description
A deliciously creamy Keto Coffee Cheesecake that’s perfect for any occasion.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ½ cup butter, melted
- 1 teaspoon vanilla extract
- 2 cups cream cheese, softened
- ½ cup powdered erythritol
- 3 large eggs
- 1 tablespoon instant coffee granules
- ⅓ cup heavy cream
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine almond flour, cocoa powder, melted butter, and vanilla extract. Mix until well combined.
- Press the mixture into the bottom of the springform pan to form the crust. Bake for 10 minutes.
- In a separate bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Dissolve instant coffee granules in the heavy cream, then add to the cream cheese mixture. Mix until fully incorporated.
- Pour the cream cheese mixture over the cooled crust in the springform pan.
- Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for about 1 hour.
- Remove the cheesecake from the oven and refrigerate for a minimum of 4 hours or overnight before serving.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing.
- Allow the cheesecake to cool completely before refrigerating to avoid cracks.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2
- Sodium: 350
- Fat: 30
- Saturated Fat: 17
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 4
- Protein: 6
- Cholesterol: 90