Keto Mocha Cheesecake

Keto Mocha Cheesecake


For the Crust

  • 1 1/4 cup almond flour
  • 3/4 cup crushed pecans
  • 5 tablespoons butter, melted
  • 2 tablespoons Monkfruit sweetener
  • 2 tablespoons cocoa powder

Mocha Cheesecake Layer

  • 3 (8 ounce) packages cream cheese
  • 1/2 cup sour cream
  • 1 cup confectioners Monkfruit Sweetener
  • 3 eggs, room temperature
  • 1/3 cup cocoa powder
  • 2 tablespoons espresso powder
  • 2 teaspoons vanilla extract

Ganache Layer

  • 1 cup Lily’s Sugar Free Semi Sweet Dark Chocolate Chips
  • 1 cup heavy whipping cream


  1. Preheat the oven to 350 degrees F.
  2. Mix almond flour, crushed pecans, butter, cocoa powder and monkfruit sweetener. Press onto the bottom of a parchment paper-lined 9-inch springform pan.
  3. Beat cream cheese and monkfruit sweetener with an electric mixture until well combined. Add sour cream, vanilla, cocoa powder and espresso powder mix well.
  4. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  5. Bake 1 hour to 1 hour 10 min. or until center is almost set. Run a knife around the rim of pan to loosen cake; cool before removing rim.
  6. Refrigerate cheesecake 4 hours.
  7. To make the ganache combine the finely chopped chocolate with piping hot heavy cream. Stir well until smooth. Pour over the cheesecake and chill overnight

Nutrition Information:


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