Cheesecakes/ Keto Friendly Desserts & Sweets

Utterly Sinful Coffee Chocolate Mocha Cheesecake Recipe

Low Carb Coffee Mocha Cheesecake

Low Carb Coffee Mocha Cheesecake
Yields 12
If mixing your coffee and cheesecake cravings appeal to you, this lovely adaption for a low carb coffee mocha cheesecake will knock your socks off. Made with biscotti crust, esspresso power, cream cheese, and Stevia, net carbs come in at just 7g per serving.
Prep Time
10 min
Cook Time
1 hr 25 min
Total Time
1 hr 35 min
Prep Time
10 min
Cook Time
1 hr 25 min
Total Time
1 hr 35 min
Crust
  1. 1 cup low carb chocolate biscotti finely ground
  2. 2 packets stevia or other low carb sweetener
  3. 4 tablespoons butter melted
Filling
  1. 3 teaspoons instant espresso powder
  2. 24 oz cream cheese 3 (8 ounce) packages
  3. 32 packets stevia about 1 1/3 cups sugar equivalent
  4. 4 large eggs
  5. 1 cup sour cream
  6. 1 1/2 tablespoons coconut flour
  7. 4 ounces unsweetened chocolate melted
Topping
  1. 1 teaspoon instant espresso powder
  2. 1 1/2 cups sour cream
  3. 4 packets stevia or other low carb sweetener
Optional
  1. sugar-free chocolates for decorating
  2. cocoa powder for dusting
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Instructions
  1. Place a roasting pan filled with several inches of water on the bottom rack of the oven.
  2. Spray the bottom and sides of a 9-inch springform pan with cooking spray. Place top oven rack in center of oven. Preheat oven to 325 degrees F.
  3. Combine the chocolate biscotti crumbs with packets of sweetener and the melted butter. Press mixture onto the bottom of the prepared pan. Stir 3 teaspoons of espresso powder into 2 teaspoons of water and set aside.
  4. Beat the cream cheese and 32 packets of sweetener (1 1/3 cup sugar equivalent) on medium speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Add 1 cup of sour cream and the coconut flour. Mix until well combined. Stir in the espresso/water mixture and the melted chocolate. Spoon mixture over the crust.
  5. Bake at 325 degrees F for about 1 hour, or until the center is set but jiggles slightly. Turn off the oven and let the cake stand in the oven for 25 minutes with the door closed.
  6. While the cheesecake is in oven, combine the remaining 1 1/2 cups sour cream with the 4 packets of sweetener and 1 teaspoon espresso powder. Once the 25 minutes are up, spread the mixture over the cheesecake and return the cake to the oven to let stand with the door closed for 5 more minutes. Remove from the oven.
  7. Run a sharp knife around the edges of the cake and cool on a wire rack. Refrigerate the cake 8 hours or overnight. Remove the cake from the pan and garnish with a sprinkling of cocoa powder or sugar-free chocolates.
Calories
215 cal
Fat
19 g
Protein
5 g
Carbs
7 g
Print
Adapted from Low Carb Yum
Adapted from Low Carb Yum
The Keto Diet Recipe Cafe http://ketodietcafe.com/

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