Keto Coffee Cheesecake

User Reviews

5.0

12 reviews
Excellent
  • Prep Time

    30 mins

  • Additional Time

    6 hrs

  • Total Time

    6 hrs 30 mins

  • Servings

    12 slices

  • Calories

    414 kcal

  • Course

    Dessert

  • Cuisine

    American

Keto Coffee Cheesecake

This no-bake keto coffee cheesecake tastes dreamy like a fresh cup of mocha! With a keto chocolate ganache topping, it's deliciously creamy and decadent! You can also make it without crust and without topping, for a lower calorie recipe.

I Made This!

Be the first!

Save this

Be the first!

Ingredients

Servings

Sugar-free chocolate crust

  • 1 ½ 1 ½ cup sunflower flour or almond flour
  • 3 3 tablespoons powdered sweetener 
  • 3 3 tablespoons dutch cocoa powder
  • 1 ½ 1 ½ tablespoon egg white powder
  • 6 6 tablespoons butter melted
  • ¼ ¼ teaspoon fine salt

Keto mocha cheesecake

  • 2 ¼ 2 ¼ cups cream cheese softened at room temperature
  • 1 1 cup sour cream
  • 4 4 scoops vanilla whey protein
  • 4 4 teaspoons instant coffee (or 3 teaspoons espresso powder) + 2 tablespoons water
  • 1 1 tablespoon unflavored gelatin powder + 3 tablespoons water

Sugar-free ganache topping

  • ¾ ¾ cup heavy whipping cream
  • 1 1 cup dark chocolate chips
  • 1 1 tablespoon dark rum or 1 teaspoon rum essence (optional)
Add to Shopping List

Instructions

Chocolate crust

  1. Mix together all the dry ingredients for the crust: almond or sunflower powder, powdered sugar equivalent keto sweetener, Dutch cocoa powder, egg white powder and salt.
  2. Melt the butter, without boiling, in the microwave or in bain-marie, and pour into the mix of dry ingredients.
  3. Mix well to get all the powders humid with butter. Transfer to a 8- or 9-inch springform pan, and press it inside to form the crust. Put in the fridge while you prepare the cheesecake.

Coffee cheesecake

  1. Fill a small bowl with 3 tablespoons of cold (room temperature) water. Sprinkle the gelatin powder slowly and evenly across the surface of the water, giving it time to submerge. Leave the gelatin to hydrate for a few minutes.
  2. Dilute the 4 teaspoons of instant coffee, or 3 teaspoons of espresso powder, in 2 tablespoons of water.
  3. In a large bowl, mix the cream cheese, sour cream, vanilla protein powder and the diluted coffee, until it's completely smooth.
  4. Get the small bowl with gelatin, and heat it up to melt the gelatin crystals. You can either microwave, keeping an eye on it not to boil – it might ruin the gelatin – or put the bowl with gelatin inside a bigger bowl with boiling water, and mix the gelatin until it's fully dissolved.
  5. When the gelatin is not hot anymore (but still liquid), add a little of the cheesecake batter to it and mix, then add the mixture back into the cheesecake batter and mix very well.
  6. Pour the cheesecake batter into the cheesecake pan, cover it with cling film, and take it into the coolest part of the fridge (not freezer!) for about 6 hours, or until the next day. It should be fully firmed up before adding the chocolate ganache.

Ganache topping

  1. If using a sugar-free chocolate bar instead of chocolate chips, chop it in very small pieces or shave it for easier melting.
  2. Heat up the whipping cream in a small pan, on low heat, and remove from heat as soon as small bubbles start on the sides of the pan.
  3. Drop all the chocolate inside the pan at once, and press it down gently inside the cream, until all is submerged.
  4. Give it 5 minutes for the chocolate to melt, then start gently mixing. Use a folding or figure-8 motion. If the ganache breaks (i.e. you see puddles of oil) just add a little cold cream, about half a tablespoon, and continue mixing until it comes together.
  5. After the ganache is ready, you can optionally add one tablespoon of dark rum or one teaspoon of rum essence. Mix just until incorporated.
  6. Wait for the ganache to cool down, and spread it on top of the cheesecake. Take it to the fridge for at least 20 minutes for the ganache to firm before serving.

Notes

  • The nutritional information on display below is for the cheesecake with crust and topping. For a lighter and higher protein version, you can make the cheesecake only, with no toppings or crust: 181 calories, 2.1 grams net carbs, 12 grams protein and 13.8 grams fat per slice.

Nutrition Information

Show Details
Serving 1 Calories 414kcal (21%) Carbohydrates 7.9g (3%) Protein 16.8g (34%) Fat 35g (54%) Fiber 5.2g (21%) Sugar 2.8g (6%) Net Carbohydrates 3g

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 414 kcal

% Daily Value*

Serving 1
Calories 414kcal 21%
Carbohydrates 7.9g 3%
Protein 16.8g 34%
Fat 35g 54%
Fiber 5.2g 21%
Sugar 2.8g 6%
Net Carbohydrates 3g

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

5.0

12 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

Coffee Cupcakes with Coffee Buttercream

American
4.9 (105 reviews)

No-Churn Coffee Chip Keto Ice Cream

American
5.0 (15 reviews)

Keto Pumpkin Coffee Cake (Gluten-Free)

American
5.0 (30 reviews)

Keto Coffee Crumb Cake (Gluten Free)

American
4.9 (48 reviews)

Keto Coffee Ice Cream

American
4.5 (60 reviews)

Cherry Cheesecake Coffee Cake

American
4.9 (72 reviews)

Irish Coffee Cheesecake Bars

American
4.7 (111 reviews)

No-Bake Coffee Cheesecake

American
5.0 (51 reviews)

Coffee Cheesecake

American
4.8 (177 reviews)

Keto Pumpkin Cheesecake

American
4.9 (141 reviews)

Keto Cheesecake Fat Bombs

American
4.8 (423 reviews)

Keto Pumpkin Cheesecake Bites

American
4.6 (39 reviews)

Keto Cheesecake

American
4.9 (54 reviews)

Keto Chocolate Cheesecake Fat Bombs

American
4.5 (12 reviews)