Keto Tiramisu Cheesecake
Indulge in the ultimate keto-friendly dessert experience with our delectable Keto Tiramisu Cheesecake featuring a luscious almond flour crust. This masterpiece boasts creamy layers of cheesecake infused with rich coffee flavor, reminiscent of the classic Italian tiramisu. Our almond flour crust adds a delightful texture and nutty taste, perfectly complementing the velvety smoothness of the cheesecake. Each bite is a symphony of flavors, satisfying your sweet cravings without derailing your keto lifestyle.
Here’s a recipe for a Keto Tiramisu Cheesecake with an almond flour crust:
Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol or your preferred keto-friendly sweetener
- 1/4 cup melted butter
For the Filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 2 tsp vanilla extract
- 2 tsp instant coffee powder
- 2 tbsp hot water
- 1 cup heavy cream
For the Topping:
- 2 tbsp cocoa powder
- 1/4 cup brewed coffee (room temperature)
- Unsweetened whipped cream (optional, for garnish)
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together almond flour, powdered erythritol, and melted butter until well combined.
- Press the mixture into the bottom of a greased 9-inch springform pan, forming an even layer.
- Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool completely.
Filling:
- Dissolve instant coffee powder in hot water and let it cool to room temperature.
- In a large mixing bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
- Add the cooled coffee mixture to the cream cheese mixture and beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the filling over the cooled crust, spreading it evenly with a spatula.
- Smooth the top with the back of a spoon or spatula.
Topping:
- In a small bowl, mix together cocoa powder and brewed coffee until smooth.
- Carefully spread the cocoa-coffee mixture over the top of the cheesecake.
- Refrigerate the cheesecake for at least 4 hours, or overnight, to set.
Serving:
- Before serving, run a knife around the edge of the cheesecake to loosen it from the pan.
- Release the springform pan and transfer the cheesecake to a serving plate.
- Slice the cheesecake into wedges and serve chilled.
- Optionally, garnish each slice with a dollop of unsweetened whipped cream.
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
