keto mocha cheesecake with one slice removed.
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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 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!

    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