Description
This Keto Coffee Cheesecake is a rich, creamy, and low-carb dessert perfect for coffee lovers following a ketogenic diet. Featuring a buttery almond flour crust and a smooth cream cheese filling infused with instant coffee, it’s topped with light whipped cream and a dusting of unsweetened cocoa powder, creating a decadent treat that’s both satisfying and keto-friendly.
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 thoroughly to prevent sticking.
- Make Crust Mixture: In a bowl, combine almond flour, powdered sweetener, and melted butter. Mix until the mixture becomes crumbly and well combined.
- Press Crust Into Pan: Evenly press the crumbly crust mixture into the bottom of the prepared springform pan, ensuring it’s compact and covers the base uniformly.
- Bake Crust: Bake the crust for 10 minutes at 325°F. Remove from oven and allow it to cool completely to ensure a firm base for the cheesecake filling.
- Beat Cream Cheese and Sweetener: In a large bowl, beat the softened cream cheese and powdered sweetener using a mixer until the mixture is smooth and creamy with no lumps.
- Add Eggs: Add eggs one at a time to the cream cheese mixture, beating well after each addition to incorporate fully and create a smooth batter.
- Incorporate Remaining Filling Ingredients: Stir in sour cream, vanilla extract, and the dissolved instant coffee until all ingredients are thoroughly combined and the batter is smooth.
- Pour Batter Over Crust: Pour the prepared cheesecake batter evenly over the cooled crust and smooth the surface with a spatula.
- Bake Cheesecake: Bake for 40-45 minutes at 325°F until the center is set but still slightly jiggly when gently shaken.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracking.
- Refrigerate: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set and firm up.
- Prepare Whipped Cream Topping: Whip the heavy whipping cream with powdered sweetener and vanilla extract until soft peaks form, creating a light and fluffy topping.
- Top and Garnish: Spread the whipped cream evenly over the chilled cheesecake and dust with unsweetened cocoa powder for an elegant finish and added flavor.
Notes
- Using softened cream cheese helps create a smoother batter.
- Instant coffee should be dissolved in hot water to ensure even coffee flavor distribution.
- Allowing the cheesecake to cool gradually in the oven reduces the risk of cracks.
- Chilling the cheesecake overnight enhances the flavor and texture.
- For a stronger coffee flavor, you can increase the instant coffee to 3 teaspoons.
- Make sure not to overbake; the center should still jiggle slightly before cooling.
- Use a springform pan for easier removal of the cheesecake.
- Sweetener amounts can be adjusted based on preferred sweetness and keto suitability.
