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.
- 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 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Originally Published: February 11, 2012... Last Updated: February 10, 2020