A decadent sugar-free mocha cheesecake to wow your low-carb friends. Uses homemade gluten-free chocolate biscotti that have been ground up for the crust. Coffee Chocolate Mocha Cheesecake – You must try this recipe.
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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 12 slices
- 1 cup low-carb chocolate biscotti finely ground
- 2 packets of stevia or another low-carb sweetener
- 4 tablespoons butter melted
- 3 teaspoons instant espresso powder
- 24 oz cream cheese 3 (8 ounces) packages
- 32 packets stevia about 1 1/3 cups sugar equivalent
- 4 large eggs
- 1 cup sour cream
- 1 1/2 tablespoons coconut flour
- 4 ounces unsweetened chocolate melted
- 1 teaspoon instant espresso powder
- 1 1/2 cups sour cream
- 4 packets of stevia or other low-carb sweetener
- sugar-free chocolates for decorating
- cocoa powder for dusting
Place a roasting pan filled with several inches of water on the bottom rack of the oven.
Spray the bottom and sides of a 9-inch springform pan with cooking spray. Place top oven rack in center of oven. Preheat the oven to 325 degrees F.
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.
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 coconut flour. Mix until well combined. Stir in the espresso/water mixture and the melted chocolate. Spoon mixture over the crust.
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.
While the cheesecake is in the 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.
Run a sharp knife around the edges of the cake and cool on a wire rack. Refrigerate the cake for 8 hours or overnight. Remove the cake from the pan and garnish with a sprinkling of cocoa powder or sugar-free chocolates.
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