Keto Coffee Cheesecake

The creamiest, dreamiest coffee cheesecake with a chocolate crust and a rich chocolate glaze. Would you believe it's low carb and keto-friendly? Oh, but it is!

Course Dessert

Cuisine American

Keyword coffee cheesecake

Prep Time 30

Cook Time 1 30

Chill Time 2

Total Time 4

Servings servings

Calories 310kcal

Equipment

1 9-inch springform pan

Ingredients

Crust

1 1/4 cups pecan flour or another nut or seed meal
3 tbsp cocoa powder
3 tbsp Swerve Sweetener
1/4 tsp salt
1/4 cup butter melted

Filling

1/3 cup heavy whipping room temperature
1 tbsp espresso powder
24 ounces cream cheese well softened
1/2 cup allulose
1/4 cup erythritol sweetener
1 tsp vanilla extract
3 large eggs room temperature

Chocolate Glaze

1/2 cup heavy whipping cream
2 ounces sugar-free dark chocolate chopped
1 tbsp allulose

US Customary - Metric

Instructions

Crust

Lightly grease a 9-inch springform pan and line the bottom with a 9 inch circle of parchment paper.
Preheat the oven to 325ºF. In a medium bowl, whisk together the pecan flour, cocoa powder, sweetener, and salt. Stir in the melted butter until well combined.
Press mixture firmly into the bottom of the prepared pan. Bake 10 minutes, and then remove and reduce the oven temperature to 300ºF.
Once cool wrap the bottom of the pan in tin foil so that the foil reaches about halfway up the sides of the pan.

Filling

In a small bowl, whisk together the cream and espresso powder until well combined.
In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener and vanilla extract until well combined.
Add the cream and espresso mixture and beat in until combined. Taste the mixture and adjust sweetener and coffee flavor as desired.
Beat in the eggs one at a time until just barely incorporated, scraping the beaters, and the bottom and sides of the bowl in between.
Pour the filling into the pan and gently shake from side to side to even it out. Tap lightly on the counter to release any air bubbles. Place the whole pan inside a large roasting pan and fill with hot water to reach partway up the sides of the pan (do not allow it to go over the foil).
Bake 70 to 90 minutes, until the cheesecake is mostly set but still jiggles slightly in the center when shaken. Remove and let cool to room temperature, then refrigerate for 2 to 3 hours to set.
Run a sharp knife around the inside of the pan to loosen and remove the sides.

Chocolate Glaze

In a medium saucepan over medium heat, whisk the cream and allulose together and bring to just a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt, then whisk until smooth.
Let sit a few minutes to thicken, then pour over the top of the chilled cheesecake, spreading to the edges and allowing some to drip down the sides.
Return to the fridge for 30 minutes to help set the glaze.

Nutrition