Keto Coffee Cheesecake

Keto Coffee Cheesecake

Rich, creamy, coffee-infused, and low-carb!

🛒 Ingredients

For the cheesecake:

• 8 oz (226 g) cream cheese, softened
• ½ cup sour cream
• ½ cup powdered erythritol or monk fruit sweetener
• 2 large eggs, room temperature
• 1 cup strongly brewed coffee, completely cooled
• 1 tsp vanilla extract

For the chocolate base/flavor:

• ½ cup almond flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking powder

👩‍🍳 Instructions

1. Prepare the oven:
   Preheat your oven to 325°F (163°C). Lightly grease an 8-inch round springform pan. For easier removal, you can line the bottom with parchment paper.
2. Mix the dry ingredients:
   In a small bowl, whisk together the almond flour, unsweetened cocoa powder, and baking powder. Set aside.
3. Beat the cream cheese:
   Add the softened cream cheese to a large mixing bowl. Beat until smooth and creamy, with no visible lumps.
4. Add sweetener and sour cream:
   Mix in the powdered erythritol and sour cream until well combined. Avoid overmixing.
5. Add the eggs:
   Beat in the eggs one at a time, mixing just until each egg is incorporated.
6. Add coffee and vanilla:
   Slowly pour in the cooled brewed coffee while mixing on low speed. Add the vanilla extract and mix until smooth.
7. Add the dry ingredients:
   Gradually fold in the almond flour, cocoa powder, and baking powder mixture. Mix just until combined.
8. Pour into the pan:
   Pour the batter into the prepared springform pan. Gently tap the pan on the counter a couple of times to release large air bubbles.
9. Bake:
   Bake for approximately 45–55 minutes, or until the edges are set and the center still has a slight jiggle.
10. Cool slowly:
    Turn off the oven and leave the cheesecake inside with the door slightly open for about 20–30 minutes. This helps reduce cracking.
11. Chill:
    Remove from the oven and allow it to cool completely at room temperature. Cover and refrigerate for at least 4–6 hours, preferably overnight.
12. Serve:
    Slice when thoroughly chilled. For an extra coffee-shop-style finish, top with a small spoonful of unsweetened whipped cream and a light dusting of cocoa powder.

💡 Keto Tips

• Use powdered erythritol or monk fruit for a smoother texture.
• Make sure the coffee is completely cool before adding it.
• Don’t overbake—the center should have a gentle jiggle when you remove it.
• Check your sweetener and cream cheese labels if you’re tracking carbs strictly.

Storage: Refrigerate covered for up to 4–5 days.