Description
Rich, creamy, and infused with bold espresso flavor — this keto chocolate espresso cheesecake is silky smooth, low-carb, and the perfect dessert for coffee lovers!
Ingredients
For the Crust:
1 cup almond flour
¼ cup unsweetened cocoa powder
¼ cup powdered erythritol or monk fruit sweetener
2 tbsp melted coconut oil or butter
Pinch of salt
For the Filling:
16 oz cream cheese, softened
¾ cup heavy cream or full-fat coconut cream
½ cup powdered sweetener (erythritol or allulose)
¼ cup unsweetened cocoa powder
1 tsp vanilla extract
¼ tsp espresso powder (or 1 tbsp instant coffee granules dissolved in 1 tsp water)
Pinch of salt
Optional: ¼ cup dark chocolate chunks (70%+ cocoa, sugar-free) for texture
Optional Chocolate Ganache Topping:
¼ cup sugar-free dark chocolate chips
2 tbsp heavy cream or coconut cream
Instructions
In a bowl, mix almond flour , cocoa powder , powdered sweetener , melted oil , and salt until crumbly.
Press firmly into the bottom of a lined 7-inch springform pan or small loaf pan. Chill while preparing filling.
In another bowl, beat cream cheese until smooth. Add heavy cream , powdered sweetener , cocoa powder , espresso powder , vanilla , and salt . Mix well.
Fold in optional chocolate chunks for extra fudge factor.
Pour mixture over the crust and smooth the top.
Optional: Melt sugar-free chocolate chips with heavy cream to make a ganache drizzle.
Cover and chill in the fridge for at least 4 hours or overnight until firm.
Slice and enjoy your rich, espresso-infused chocolate cheesecake cold or at room temperature.
- Prep Time: 15 mins
- Chill Time: 4 hrs
Nutrition
- Serving Size: 8
- Calories: 240
- Fat: 19g
- Carbohydrates: 4g
- Protein: 6g