Keto Coffee Cheesecake
User Reviews
5
Keto Coffee Cheesecake
Description
Keto Coffee Cheesecake features a crumbly sugar-free chocolate crust, made from sunflower or almond flour, cocoa powder, powdered sweetener, and egg white powder mixed with melted butter and pressed into a springform pan. The mocha cheesecake filling combines softened cream cheese, sour cream, vanilla whey protein, and diluted instant coffee, with gelatin used to set the mixture for a firm yet creamy texture. The cake is chilled to firm the filling over the crust. The topping is a ganache made from heavy whipping cream melted with dark chocolate chips and optionally dark rum, poured over the chilled cheesecake to set into a glossy layer. The result is a coffee-infused rich cheesecake with a chocolate crust and ganache that balances creaminess, bitterness from the coffee, and chocolate flavors.
This dessert offers a sweet end to meals with coffee undertones and a chocolate finish, fitting well with low-carb or keto eating plans. The texture contrast between a firm crust, smooth filling, and creamy ganache makes it satisfying. Slices can be served as a rich treat, particularly to those who enjoy coffee-flavored desserts without added sugar.
For a lighter option with more protein, the cheesecake can be made without the crust or ganache topping, reducing calories and carbohydrates per serving. It is important to soften the cream cheese fully before mixing for a smooth batter, and to let the gelatin hydrate properly for good setting. The use of instant coffee or espresso powder imparts the distinct mocha flavor efficiently.
Ingredients
Sugar-free chocolate crust
- 1 ½ cup sunflower flour or almond flour
- 3 tablespoons powdered sweetener
- 3 tablespoons Dutch process cocoa powder
- 1 ½ tablespoon egg white powder
- 6 tablespoons butter melted
- ¼ teaspoon salt fine
Keto mocha cheesecake
- 2 ¼ cups cream cheese softened at room temperature
- 1 cup sour cream
- 4 coops whey protein vanilla flavor
- 4 teaspoons instant coffee (or 3 teaspoons espresso powder) + 2 tablespoons water
- 1 tablespoon gelatin powder + 3 tablespoons water, unflavored
Sugar-free ganache topping
- ¾ cup heavy whipping cream
- 1 cup dark chocolate chips
- 1 tablespoon dark rum or 1 teaspoon rum essence (optional)
Instructions
Chocolate crust
- 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.
- Melt the butter, without boiling, in the microwave or in bain-marie, and pour into the mix of dry ingredients.
- 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
- 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.
- Dilute the 4 teaspoons of instant coffee, or 3 teaspoons of espresso powder, in 2 tablespoons of water.
- In a large bowl, mix the cream cheese, sour cream, vanilla protein powder and the diluted coffee, until it's completely smooth.
- 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.
- 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.
- 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
- If using a sugar-free chocolate bar instead of chocolate chips, chop it in very small pieces or shave it for easier melting.
- 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.
- Drop all the chocolate inside the pan at once, and press it down gently inside the cream, until all is submerged.
- 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.
- After the ganache is ready, you can optionally add one tablespoon of dark rum or one teaspoon of rum essence. Mix just until incorporated.
- 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 info covers the cheesecake with crust and ganache; omit these for fewer calories and higher protein per slice.
- Using softened cream cheese ensures a smoother filling texture.
- Gelatin must be properly hydrated to set the cheesecake well.
- Instant coffee or espresso powder provides the coffee flavor; adjust to taste.
- Let the cake chill thoroughly before adding ganache to prevent mixing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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