
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 Keto Cheesecake – You must try this recipes.
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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 12 slices
Calories 215kcal
Ingredients
Crust:
- 1 cup low carb chocolate biscotti finely ground
- 2 packets stevia or other low carb sweetener
- 4 tablespoons butter melted
Filling:
- 3 teaspoons instant espresso powder
- 24 oz cream cheese 3 (8 ounce) 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
Topping:
- 1 teaspoon instant espresso powder
- 1 1/2 cups sour cream
- 4 packets stevia or other low carb sweetener
Optional:
- sugar-free chocolates for decorating
- cocoa powder for dusting
Instructions
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Place a roasting pan filled with several inches of water on the bottom rack of the oven.
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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.
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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.
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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.
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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.
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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.
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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.
Nutrition Facts
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