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–+ servings

Keto Espresso Cream Cheesecake

This creamy espresso cheesecake blends rich coffee flavor with a smooth, indulgent texture. Best of all, it stays low carb and keto friendly.
Keto Espresso Cream Cheesecake
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 427 kcal
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Ingredients
  

For the Crust

  • 1 1/4 cups Almond Flour
  • 1/4 cup Cocoa Powder
  • 1/4 cup Powdered Monk Fruit Sweetener
  • 1/4 tsp Salt
  • 5 tbsp Butter, Melted

For the Filling

  • 24 oz Cream Cheese, Softened
  • 3/4 cup Powdered Allulose
  • 3 Large Eggs
  • 1/2 cup Sour Cream
  • 2 tbsp Instant Espresso Powder
  • 2 tsp Vanilla Extract
  • 1/4 cup Heavy Cream

For the Cream Top

  • 3/4 cup Heavy Cream
  • 2 tbsp Powdered Allulose
  • 1/2 tsp Vanilla Extract
  • 1 tsp Instant Espresso Powder

Equipment

  • springform pan
  • electric mixer

Instructions
 

  • Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper.
  • Mix almond flour, cocoa powder, powdered sweetener, salt, and melted butter. Press into the pan and bake for 9 to 10 minutes.
  • Dissolve espresso powder in heavy cream and set aside.
  • Beat cream cheese and allulose until smooth. Add eggs one at a time, then mix in sour cream, espresso cream, and vanilla.
  • Pour into the crust and bake for 45 to 55 minutes, until the sides are set and the middle has a gentle wobble. Cool slowly, then chill for at least 6 hours.
  • Whip heavy cream, allulose, vanilla, and espresso powder until soft peaks form.
  • Spread the espresso cream over the chilled cheesecake right before serving.

Nutrition

Serving: 1servingCalories: 427kcalCarbohydrates: 7gProtein: 9gFat: 40g
Keyword espresso dessert, keto cheesecake, low carb, sugar free
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