In fact, if you are planning on making them, be sure you have enough carb allowance to eat more than one square because these are addictive and you really have to resist the urge.
I have been loving and obsessing over my Keto brownies for a while now and have been making them almost every week to get me through the sweet cravings while on Keto. However, I was thinking that it was time to change things up and come up with some more low carb desserts.
I am a sucker for a good cheesecake. It’s my all-time favorite type of cake! So when I tweaked my regular, super quick and easy cheesecake recipe to suit my Keto diet, I knew I had a winner and had to share with all of you.
This Keto coffee cheesecake is super simple to make. The crust is made out of almond flour, butter and cocoa powder pressed down into a pan and baked for a few minutes. While the crust is baking, the prep for the filling takes literally no time.
This coffee cheesecake recipe is gluten-free and has my favorite flavor combination of chocolate and coffee!
If you are looking for more low carb and Keto desserts, check out these Keto Chocolate Cookies,
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Espresso Powder vs Regular Instant Coffee
The instant coffee used in this recipe is espresso powder which is made from dark roasted coffee beans that have been ground, brewed, dried, and then ground to a very fine powder (I like to use Nescafe Gold Espresso). It’s much more concentrated than regular instant coffee.
You can replace the espresso powder with regular instant coffee but the coffee flavor won’t be as strong if you replace it for the same 2 tablespoons that the recipe asks for. You can always increase the amount to suit your taste.
I use a glass baking pan for this recipe like the one found here.
These coffee cheesecake bars can be stored in the fridge in an air tight container for up to 5 days. It can also freeze the cheesecake for up to 3 months.
I truly hope you enjoy this cheesecake as much as I do!
- 8 Tbsp melted butter
- 2 cups of almond flour
- 4 Tbps cocoa powder
- ¼ cup monk fruit blend erythitol sweetener
For the Cheesecake
Preheat oven to 350 degrees F.
For the Crust
- Line a 7 X 11 glass baking pan in parchment paper
- In a medium bowl combine flour, cocoa powder, sweetener and
melted butter until well incorporated.
- Pour out the flour mixture into the lined baking pan and press the crust in firmly into the bottom of the pan evenly.
- Bake for 8 minutes
- Remove from oven and set aside to cool a little.
Directions for the Cheesecake:
- In a stand mixer or in a large mixing bowl cream the cheese,
eggs, sweetener, espresso, and vanilla extract until smooth
- Pour over the crust and spread out the filling evenly in the
- Bake for 30 minutes or until cream cheese is set.
- Remove from oven and let cool.
- Once cooled dust with some cocoa powder
- Chill in fridge for an hour or overnight if possible before cutting into squares.
Chill in fridge for an hour or overnight if possible before
cutting into squares.
|Nutritional Info||Serving Size: 1 Square|