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Creamy Keto Coffee Cheesecake

Indulge in Creamy Keto Coffee Cheesecake Bliss

This Creamy Keto Coffee Cheesecake is a guilt-free dessert perfect for coffee lovers, featuring a delightful almond crust and creamy, coffee-infused filling.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Course Uncategorized
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

  • Springform pan
  • mixing bowl
  • electric mixer

Ingredients
  

For the Crust

  • 1.5 cups almond flour a low-carb alternative that adds a nutty flavor and delightful texture.
  • 0.33 cups sweetener choose your favorite keto-friendly sweetener to keep this cheesecake sugar-free.
  • 0.25 cups unsalted butter melts beautifully to bind the crust ingredients together.

For the Filling

  • 32 oz cream cheese soft, creamy, and the base that gives this cheesecake its luscious texture.
  • 1 cup sour cream adds a tangy richness that balances the sweetness perfectly.
  • 1 cup sweetener use a keto sweetener of your choice for a deliciously sweet filling.
  • 1 teaspoon vanilla extract elevates the flavor profile and adds warmth to the cheesecake.
  • 4 large eggs help set the filling and create a smooth, creamy consistency.
  • 0.25 cups brewed coffee brings a rich coffee flavor that makes this cheesecake truly unique.
  • 1 teaspoon instant coffee granules intensify the coffee flavor without adding liquid.

Instructions
 

Step-by-Step Instructions

  • Preheat the oven to 325°F (160°C). Gather your ingredients.
  • Combine almond flour, sweetener, and melted butter. Mix until sandy and press into the bottom of a springform pan.
  • Beat the cream cheese until creamy. Gradually mix in sour cream and sweetener until well combined.
  • Incorporate vanilla extract, eggs, brewed coffee, and instant coffee granules until silky smooth.
  • Pour the filling over the crust in the springform pan, ensuring even distribution.
  • Bake for 55-60 minutes until edges are set and center jiggles slightly.
  • Turn off the oven and cool the cheesecake inside for 1 hour.
  • Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

Use quality ingredients for a richer filling and avoid overbeating to prevent cracks. Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 5gProtein: 8gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 800IUCalcium: 150mgIron: 1mg
Keyword Cheesecake, coffee, dessert, keto, Low Carb, sugar-free
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