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.
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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.
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- 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.
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Note on Nutritional Information
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