Home » Desserts » Keto Mocha Cheesecake

Keto Mocha Cheesecake

Chocolate almond crust. Coffee cheesecake. Chocolate swirl. Keto approved! I don’t believe dessert can get much better than that?!

At no additional cost to you, I may make a small commission for purchases made through links in this post. 

Serving Keto Blueberry Cheesecake on a marble platter.
Keto Blueberry Cheesecake

There has been a few bricks of cream cheese hanging out in my fridge alllll summer long. They be like ‘Hey Aleta, when are we going to become cheesecake?!’ I don’t believe I’ve ever gone this long without baking a cheesecake… March! I haven’t baked a cheesecake since that gorgeous Keto Blueberry Cheesecake.. in MARCH!

Must be a record. I am a cheesecake-a-holic. Guilty as charged. I was hoping to create a no bake cheesecake this summer but wow, it’s been soooo crazy! Anyone else having a ridiculously busy summer? These little ladies keep me on my toes, that’s for sure.

The inspiration for this epic Keto Mocha Cheesecake hit me like a ton of bricks. I was sitting there, minding my own business and BAM! Out of nowhere, this beautifully swirled cheesecake, flavoured with coffee, came soaring into my mind. I believe I was thinking about green beans at the time so nooo idea how that thought made it’s abrupt interruption into my much healthier train of thought…?

This gorgeous Keto Mocha Cheesecake came out better than I could have imagined. I hope you love it as much as I do!

Whole cheesecake, uncut.

Why it works

Three epic layers combine to create a dreamy dessert: a chocolate almond crust layer that is crunchy and salty, creamy coffee cheesecake layer with a hint of vanilla and, to tie it all together, a gorgeous mocha swirl, bringing a bitter hint of dark chocolate that envelops this beauty in style and flavour.

Keto Mocha Cheesecake Ingredients

Here is a list of what you will need to make this epic sugar free cheesecake:

Chocolate Almond Crust

  • unsalted butter
  • almond flour
  • whole almonds
  • sukrin gold
  • cinnamon
  • unsweetened cocoa powder
  • sea salt

Coffee Cheesecake

  • instant coffee
  • room temperature brewed coffee
  • cream cheese
  • powdered monk fruit / erythritol sweetener
  • sour cream
  • eggs
  • vanilla

Chocolate Swirl

  • 75-85% dark chocolate
  • coconut oil

Sukrin Gold – sukrin gold is a low carb sweetener that is sweetened with erythritol and is made to mimic brown sugar! It is essential in a few of my recipes like this Teriyaki Sauce or these Baked Chicken Wings.

Powdered Monk Fruit / Erythritol Sweetener – the latest and greatest natural sweetener, I personally LOVE the stuff! I buy it in granular form and make my own powdered – simply toss 1/4 cup into a clean coffee grinder and grind for a couple of moments. It will become perfectly powdered sweetener in the blitz of an eye! I like the brands So Nourished or Lakanto.

Coconut Oil – So, I am one of those weirdos who love the smell of coconut, but cannot stand the flavour. I use coconut oil to melt my chocolate because whenever I melt dark chocolate without coconut oil, it breaks, and whenever I add a little coconut oil, it melts beautifully. To avoid the coconut flavour, I buy refined coconut oil. Check out this post from UltimatePaleoGuide to read more about the difference between refined and unrefined.

keto mocha cheesecake with one slice removed.

How to make a Keto Mocha Cheesecake

There are three layers in this beautiful cheesecake, we will start with the crust.

Chocolate Almond Crust

Heat the oven to 350°. Wrap the bottom of an 8″ springform pan with heavy duty tin foil, to prepare for a water bath, and spray the inside with spray oil. To read more about water baths and how to bake a perfect cheesecake, check out my Cheesecake Tips post. Melt the butter and mince the almonds into a fine crumble.

Minced almonds.

Grab a medium sized mixing bowl and add melted butter, minced almonds, almond flour, sukrin gold, cinnamon, cocoa powder and sea salt. Mix well, then press into the bottom of the prepared springform pan using a fork or your hand.

Crust all ready for the oven.

Bake in the preheated oven for 10 minutes, then remove and set aside to cool while the rest of the cheesecake is made.

Keto Mocha Cheesecake

Mix the instant coffee with room temperature brewed coffee in a small bowl and set aside. Chop the chocolate and add to a microwave safe bowl with the coconut oil. Melt at 40% power, stirring every 30 seconds, until the chocolate has fully melted. Set aside to cool. Alternately the chocolate and coconut oil can be melted using a double boiler.

In the bowl of a stand mixer with the paddle attachment, add the cream cheese and stir until all of the lumps are gone. Scrape the bowl, then stir again. Stir in the sour cream, scrape the bowl, then mix in the eggs, one at a time, stirring after each addition. Do the same with the vanilla, then mix in the instant coffee / cold coffee mixture. Be sure to scrape all the way down to the bottom of the bowl in between each addition.

Remove 1 cup coffee cheesecake batter. Stir the melted chocolate into the removed coffee batter to create mocha cheesecake batter! Pour the remaining coffee cheesecake into the prepared springform pan, over top of the chocolate crust.

springform pan filled with coffee cheesecake next to a piping bag filled with mocha cheesecake batter.

Scrape the mocha cheesecake batter into a piping bag and squeeze out the entire contents into the coffee cheesecake, all over, in little dollops inside the cheesecake and in top, until all of the mocha cheesecake batter is used up.

Coffee cheesecake covered in little blobs of mocha cheesecake all over, ready to be swirled together.

Take a knife or chop stick and swirl it back and forth through the blobs of mocha cheesecake batter, to create a beautiful swirl design. When satisfied with your beautiful work, place the cheesecake inside a baking dish and bring a kettle of water to boil.

Beautifully swirled keto mocha cheesecake.

Pour boiling water inside the baking dish, until it comes about 1″ up the side of the springform pan. Make sure it will not reach the lowest side of the tin foil – we don’t want the water to get into the tin foil and sogg-y-fy the cheesecake!

Bake that beauty

Place the entire baking pan with cheesecake inside the oven, in the center rack, and bake for about 45 minutes. The edges could start to crack and be puffy, whereas the center will still look jiggly.

Turn the oven and place a wooden spoon in the door so that it is open just a crack. Leave the cheesecake inside the cracked oven for 1 hour, then remove and place on the counter so that it can cool to room temperature.

Baked keto mocha cheesecake, ready to be chilled.

Refrigerate for several hours to overnight for best results, then slice into 12 and ENJOY!

keto mocha cheesecake with one slice removed.

Expert Tips

  1. There is so much useful information in this Cheesecake Tips post, I hope you get the chance to read it!
  2. Mince the almonds super fine – this will result in a crunchy crust that binds together well.
  3. Be sure the chocolate is fully melted! You don’t want any weird chunks of chocolate messing up you day!
  4. It’s important to scrape down to the very bottom of the bowl while making the cheesecake, and scraping well in between each ingredient addition – we don’t want a lumpy cheesecake and that is how to avoid it!
  5. Yeah, a water bath sounds daunting, but it’s essential to create perfect cheesecake and not that scary once you’ve done it a time or two. The biggest thing to look out for? Make sure the water can’t get inside the tin foil! No biggie, right? Ensure your tin foil is as high up the side of the pan as possible, and then do not pour too much water into the baking dish – make sure it does not go further than halfway up the tin foil.
  6. Last, but not least, try not to over bake the cheesecake! It will still look uncooked when in fact, it is fully cooked. The edges will be puffy and may begin to crack. The center will still be jiggly. Shut that oven off before we get dry, crumbly cheesecake!

I love all things CHEESECAKE and am known as the Cheesecake Queen. If you have any questions at all, even if it’s just that you didn’t understand something, please drop me a question in the comment section below the recipe card, I also LOVE to help others to create perfect cheesecake, so am more than happy to answer any question at all!

keto mocha cheesecake with one slice removed.

Here are some other Low Carb Desserts you may love:

Peanut Butter Cup Cheesecake Parfait

Simple & Fudgy Brownies

No Bake Chocolate Peanut Butter Freezer Cookies

Blueberry Cheesecake

Peanut Butter Cookies

Subscribe to Mama Bear’s monthly newsletter to be kept up to date on the latest and greatest recipes!

Keto Mocha Cheesecake

Three epic layers combine to create this Keto Mocha Cheesecake, a dreamy, sugar free dessert, creamy and decadent; a perfect guilt free indulgence.
Course Dessert
Cuisine Canadian, Keto, Low Carb
Keyword keto mocha cheesecake, low carb cheesecake
Prep Time 1 hour
Cook Time 45 minutes
Cooling Time 6 hours
Total Time 7 hours 45 minutes
Servings 12 slices
Calories 388kcal
Author Aleta

Ingredients

Chocolate Almond Crust

Mocha Cheesecake

  • 2 oz 75-85% dark chocolate
  • 1 tbsp refined coconut oil
  • 2 tbsp instant coffee powder
  • 1 tbsp room temperature brewed coffee or water
  • 3 x 8 oz cream cheese (24 oz total) room temperature
  • ¾ cup powdered monk fruit / erythritol sweetener
  • ¾ cup full fat sour cream room temperature
  • 3 eggs room temperature
  • 1 ½ tsp vanilla extract

Instructions

Equipment Needed

Directions

    Chocolate Almond Crust

    • Heat the oven to 350°. Wrap the bottom of an 8" springform pan with heavy duty tin foil and spray the inside with spray oil. To read more about water baths and how to bake a perfect cheesecake, check out my Cheesecake Tips post.
    • Melt butter in a medium sized, microwave safe mixing bowl or in a double boiler. Mince the whole almonds into a fine crumble and add to the melted butter along with the almond flour, sukrin gold, cinnamon, cocoa powder and sea salt. Mix well, then press into the bottom of the prepared springform pan using a fork or your hand.
    • Bake in the preheated oven for 10 minutes, then remove and set aside to cool.

    Mocha Cheesecake

    • Mix the instant coffee with brewed coffee in a small bowl and set aside. Chop the chocolate and add to a microwave safe bowl with the coconut oil. Melt at 40% power, stirring every 30 seconds, until the chocolate has fully melted. Set aside to cool. Alternately the chocolate and coconut oil can be melted using a double boiler.
    • In the bowl of a stand mixer with the paddle attachment, add the cream cheese and stir until all of the lumps are gone. Scrape the bowl, then stir again. Stir in the powdered sweetener, scrape the bowl, then mix in the sour cream and eggs, one at a time, stirring after each addition. Do the same with the vanilla, then mix in the instant coffee / cold coffee mixture. Be sure to scrape all the way down to the bottom of the bowl in between each addition.
    • Remove 1 cup coffee cheesecake batter. Stir the melted chocolate into the removed coffee batter to create mocha cheesecake batter! Pour the remaining coffee cheesecake batter into the prepared springform pan, overtop of the chocolate crust.
    • Scrape the mocha cheesecake batter into a piping bag and squeeze out the entire contents into the coffee cheesecake, all over, in little dollops inside the cheesecake and on top, until all of the mocha cheesecake batter is used up.
    • Take a knife or chopstick and swirl it back and forth through the blobs of mocha cheesecake batter, to create a beautiful swirl design, then place the cheesecake inside a baking dish and bring a kettle of water to boil.
    • Pour boiling water inside the baking dish, until it comes about 1" up the side of the springform pan. Make sure it will not reach the lowest side of the tin foil – we don't want the water to get into the tin foil and sogg-y-fy the cheesecake!

    Bake that beauty

    • Place the entire baking pan with cheesecake inside the oven, in the center rack, and bake for about 45 minutes. The edges may start to crack and will be puffy, whereas the center will still look jiggly.
    • Turn the oven off and place a wooden spoon in the door so that it is open just a crack. Leave the cheesecake inside the cracked oven for 1 hour, then remove and place on the counter so that it can cool to room temperature. Refrigerate for several hours to overnight for best results, then slice into 12 and ENJOY!

    Notes

    Expert Tips

    1. There is so much useful information in this Cheesecake Tips post, I hope you get the chance to read it!
    2. Mince the almonds super fine – this will result in a crunchy crust that binds together well.
    3. Be sure the chocolate is fully melted! You don’t want any weird chunks of chocolate messing up you day!
    4. It’s important to scrape down to the very bottom of the bowl while making the cheesecake, and scraping well in between each ingredient additionwe don’t want a lumpy cheesecake and that is how to avoid it!
    5. Yeah, a water bath sounds daunting, but it’s essential to create perfect cheesecake and not that scary once you’ve done it a time or two. The biggest thing to look out for? Make sure the water can’t get inside the tin foil! No biggie, right? Ensure your tin foil is as high up the side of the pan as possible, and then do not pour too much water into the baking dishmake sure it does not go further than halfway up the tin foil.
    6. Last, but not least, try not to over bake the cheesecake! It will still look uncooked when in fact, it is fully cooked. The edges will be puffy and may begin to crack. The center will still be jiggly. Shut that oven off before we get dry, crumbly cheesecake!

    Nutrition Facts

    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
     * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
    Deduct fibre ( 2g ) and sugar alcohols ( 13 g ) from the total carbs ( 20.7 ) to get 5.7 g net carbs per slice.

    Nutrition

    Serving: 1slice | Calories: 388kcal | Carbohydrates: 20.7g | Protein: 8.6g | Fat: 36.9g | Sodium: 266mg | Fiber: 2g

    2 Comments

    1. Nyla Falardeau

      This recipe looks ah-mazing!

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.