By Lisa MarcAurele · · 22 Comments
A decadent keto friendly mocha cheesecake recipe to wow your low-carb friends. The homemade gluten-free chocolate cookie crust makes the perfect base for the chocolate coffee filling. There's also an espresso flavored sour cream topping.
Article Index
- Instructions
- A Perfect Flavor Combination
- Coffee Chocolate Mocha Cheesecake Recipe
- Recipe
It's February and Valentine's Day is just a couple days away. So I was looking for an amazing treat to enjoy after an intimate dinner.
My husband doesn't eat low-carb, so I made a special dessert just for myself. I am a big fan of combining the chocolate and espresso so this sweet creation was perfect for me.
I found a coffee chocolate mocha cheesecake recipe in a Right at Home magazine and modified it using keto-friendly ingredients. To make it more appealing, I served it with some homemade chocolate chips.
The dessert looked and tasted fantastic. But it was a lot for one person as one modest slice was more than enough.
I ended up freezing half of it. Otherwise, I would have eaten the entire thing in a week.
Instructions
This delicious baked keto cheesecake comes together in three simple steps.
- Make the chocolate cookie crust. Combine finely ground low-carb chocolate biscotti cookies with stevia and butter. Press into the bottom of a springform pan set aside.
- Prepare the chocolate espresso flavored cream cheese filling. Beat espresso, softened cream cheese, stevia, eggs, sour cream, coconut flour and melted chocolate until well combined. Pour over prepared crust.
- Bake the cheesecake then frost. The crust and filling are bake for about an hour then kept in the warm oven for 25 minutes to cool slowly. Once cooled, a mixture of espresso powder, sour cream, and stevia is spread on top.
That's all there is to baking this incredible mocha cheesecake!
A Perfect Flavor Combination
Mocha is a flavor that I don't make that often. It's surprising because I'm such a fan of coffee and chocolate.
This coffee chocolate mocha cheesecake recipe is comparable to the Kahlua® Cocoa Coffee Cheesecake served at the Cheesecake Factory. But, it's much healthier because it doesn't have all the sugar.
Want a few more terrific low carb cheesecake recipes? Why not give my red velvet or no bake peanut butter ones a try!
Coffee Chocolate Mocha Cheesecake Recipe
Although I used my homemade biscotti cookies to make the crust, you could use any low carb cookie crumbs. I also think that a mix of sweetened cocoa and almond flour would work as well.
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Recipe
Mocha Cheesecake
5 from 3 votes
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.
Prep Time:10 minutes mins
Cook Time:1 hour hr 25 minutes mins
Total Time:1 hour hr 35 minutes mins
Course: Dessert
Cuisine: American
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Servings: 12 slices
Calories: 215
Video
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 ⅓ cups sugar equivalent
- 4 large eggs
- 1 cup sour cream
- 1 ½ tablespoons coconut flour
- 4 ounces unsweetened chocolate melted
Topping:
- 1 teaspoon instant espresso powder
- 1 ½ cups sour cream
- 4 packets stevia or other low carb sweetener
Optional:
- sugar-free chocolates for decorating
- cocoa powder for dusting
US Customary - Metric
Instructions
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 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 ⅓ 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.
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 oven, combine the remaining 1 ½ 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 8 hours or overnight. Remove the cake from the pan and garnish with a sprinkling of cocoa powder or sugar-free chocolates.
Notes
Makes 12 servings
Net carbs per serving: 3.3 g
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Calories: 215 | Carbohydrates: 7.4g | Protein: 5.3g | Fat: 19.6g | Saturated Fat: 11.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 106mg | Sodium: 177mg | Potassium: 102mg | Fiber: 4.1g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 0.8mg | Calcium: 110mg | Iron: 0.5mg
Additional Info
Net Carbs: 3.3g | % Carbs: 6.3% | % Protein: 10.1% | % Fat: 83.7% | SmartPoints: 9
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Originally Published: February 11, 2012... Last Updated: February 10, 2020
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Reader Interactions
Comments
Nancy
Looks yummy but i dont have stevia in packets. What is the measured amount? i bought bulk and do not have orig package (oops--i know i should have saved it!!) and have mine in a jar. Thanks!
Reply
Lisa MarcAurele
One packet is equivalent to 2 teaspoons bulk granular.
Reply
Kathy Allen
Can you use something in place of sour cream? I do not like sour cream in baked items.
Thank you.
Reply
Lisa MarcAurele
You could try using Greek yogurt or a blend of cream cheese and heavy cream.
Reply
See AlsoEdna Lewis’s Biscuits Recipe
Chanelle
Hi Lisa! Do you think this could be made in an instant pot? And also, can the expresso be substituted for caffeine free crystals like Cafix?
Reply
Lisa MarcAurele
You can use a caffeine free sub for the espresso powder. I've made other cheesecakes in the Instant Pot so this one should work too. I just don't have a time for it, but it should be similar to other recipes.
Reply
Rebecca
Can this be made crustless?
Reply
Lisa MarcAurele
Of course! You can just bake the filling for any cheesecake.
Reply
Shirley
What effect does the small amount of coconut flour have in the recipe?
If I leave it out, do I need to replace it with anything? I just can't abide the taste or smell of coconut.
Thanks,
ShirleyReply
Lisa MarcAurele
It's used for texture but should be okay without it.
Reply
Bailey
I am the only one who doesn't see coconut flour listed in the ingredients?
Reply
Lisa MarcAurele
It's listed under "Filling"
Reply
Jennifer
I made your cheesecake with an almond flour crust and it is absolutely delicious. It is light and creamy. My 10-yr old daughter was also a big fan. Thank you so much for posting!
Reply
Katie
Hey, I have some questions about this recipe. Can I skip the first step? I don't have a roasting pan. Also, can I use a regular glass pie dish instead of a spring-form pan? I was also thinking about using the crust from the No Bake Peanut Butter Cheesecake instead of using the biscotti. Would that be okay? Thank you! 🙂
Reply
Lisa MarcAurele
I find a steam bath helps prevent cracking with cheesecake, but it's not essential. You can also use a different cheesecake crust. Using a glass pan vs springform will likely change the cooking time.
Reply
Emily Kemp
Coffee based desserts are always a favourite in my house, can't wait to try this!Reply
Sheila
You say net carbs are 7 yet in the information it says total carbs 7.4 fiber 4.1 and sugar (sugar alcohols?) 1
Just checking as 7 net carbs would be more then I am willing to eat for dessert.Reply
Lisa
That should be total carbs!
Reply
Lisa
The instructions say espresso/water mixture. How much water? Do we add just the espresso powder or make a cup of espresso and add that?
Reply
Lisa MarcAurele
I use 3 teaspoons of espresso instant powder in 2 teaspoons of water for the espresso/water mixture.
Jeanette
Is the chocolate biscotti something you make or purchase. Is it sugar free?
Reply
Lisa
It's something I make using a recipe on this blog. I've linked to that recipe which is at http://www.sugarfreelowcarbrecipes.com/?p=854
Reply
