A decadent coffee chocolate mocha cheesecake recipe to wow your low carb friends. It uses homemade gluten free chocolate biscotti that have been ground up for the crust.
It’s February and Valentine’s Day is just a couple days away. I have a heart shaped chocolate mold, so I used it to make some sugar free chocolates using this recipe for the melted chocolate.
While reading my email, I stumbled upon a mocha cheesecake recipe from RightAtHome.com. I am a big fan of mocha and the photo of the cheesecake looked amazing.
I took the coffee chocolate mocha cheesecake recipe and modified it using low carb ingredients. To make it festive for the upcoming holiday, I decorated the top with some of the chocolate hearts I made.
The dessert came out looking fantastic. But, my husband doesn’t eat low carb treats so this cheesecake was all mine.
I ended up freezing half of it. Otherwise, I would have eaten the entire mocha cheesecake in a week.
Mocha is a flavor that I don’t make that often. It’s surprising because I’m such a fan of coffee and chocolate.
This coffee chocolate mocha cheesecake recipe is comparable to the Kahlua® Cocoa Coffee Cheesecake served at the Cheesecake Factory. But, it’s much healthier because it doesn’t have all the sugar.
Coffee Chocolate Mocha Cheesecake Recipe
Although I used my homemade biscotti cookies to make the crust, you could use any low carb cookie crumbs. I also think that a mix of sweetened cocoa and almond flour would work as well.
- sugar-free chocolates for decorating
- cocoa powder for dusting
Place a roasting pan filled with several inches of water on the bottom rack of the oven.
Spray the bottom and sides of a 9-inch springform pan with cooking spray. Place top oven rack in center of oven. Preheat oven to 325 degrees F.
Combine the chocolate biscotti crumbs with packets of sweetener and the melted butter. Press mixture onto the bottom of the prepared pan. Stir 3 teaspoons of espresso powder into 2 teaspoons of water and set aside.
Beat the cream cheese and 32 packets of sweetener (1 1/3 cup sugar equivalent) on medium speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Add 1 cup of sour cream and the coconut flour. Mix until well combined. Stir in the espresso/water mixture and the melted chocolate. Spoon mixture over the crust.
Bake at 325 degrees F for about 1 hour, or until the center is set but jiggles slightly. Turn off the oven and let the cake stand in the oven for 25 minutes with the door closed.
While the cheesecake is in oven, combine the remaining 1 1/2 cups sour cream with the 4 packets of sweetener and 1 teaspoon espresso powder. Once the 25 minutes are up, spread the mixture over the cheesecake and return the cake to the oven to let stand with the door closed for 5 more minutes. Remove from the oven.
Run a sharp knife around the edges of the cake and cool on a wire rack. Refrigerate the cake 8 hours or overnight. Remove the cake from the pan and garnish with a sprinkling of cocoa powder or sugar-free chocolates.
Makes 12 servings
Net carbs per serving: 3.3 g