A decadent keto friendly mocha cheesecake recipe to wow your low-carb friends. The homemade gluten-free chocolate cookie crust makes the perfect base for the chocolate coffee filling. There’s also an espresso flavored sour cream topping.
It’s February and Valentine’s Day is just a couple days away. So I was looking for an amazing treat to enjoy after an intimate dinner.
My husband doesn’t eat low-carb, so I made a special dessert just for myself. I am a big fan of combining the chocolate and espresso so this sweet creation was perfect for me.
I found a coffee chocolate mocha cheesecake recipe in a Right at Home magazine and modified it using keto-friendly ingredients. To make it more appealing, I served it with some homemade chocolate chips.
The dessert looked and tasted fantastic. But it was a lot for one person as one modest slice was more than enough.
I ended up freezing half of it. Otherwise, I would have eaten the entire thing in a week.
This delicious baked keto cheesecake comes together in three simple steps.
- Make the chocolate cookie crust. Combine finely ground low-carb chocolate biscotti cookies with stevia and butter. Press into the bottom of a springform pan set aside.
- Prepare the chocolate espresso flavored cream cheese filling. Beat espresso, softened cream cheese, stevia, eggs, sour cream, coconut flour and melted chocolate until well combined. Pour over prepared crust.
- Bake the cheesecake then frost. The crust and filling are bake for about an hour then kept in the warm oven for 25 minutes to cool slowly. Once cooled, a mixture of espresso powder, sour cream, and stevia is spread on top.
That’s all there is to baking this incredible mocha cheesecake!
A Perfect Flavor Combination
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.
Recipe Video (Click on Image to Play)
- 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 ⅓ 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 ½ 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.
Array ( [calories] => 215 [carbohydrates] => 7.4 [protein] => 5.3 [fat] => 19.6 [saturated_fat] => 11.1 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 4 [cholesterol] => 106 [sodium] => 177 [potassium] => 102 [fiber] => 4.1 [sugar] => 1 [vitamin_a] => 800 [vitamin_c] => 0.8 [calcium] => 110 [iron] => 0.5 [serving_unit] => g )
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Originally Published: February 11, 2012… Last Updated: February 10, 2020