Welcome to Coffee Cheesecake Bliss!
Hey there, dessert enthusiasts! If you’re a fan of coffee and cheesecake, you’re in for an incredible treat with this Keto Coffee Cheesecake. This creamy, indulgent cheesecake combines the rich flavors of coffee with the smoothness of classic cheesecake, all while keeping it low in carbs. Perfect for any occasion (or just a delightful treat for yourself!), let’s whip up this keto-friendly dessert!
Nutritional Benefits
This Keto Coffee Cheesecake is not only delicious but comes with some great nutritional perks, too! The cream cheese offers healthy fats and protein, while using a sugar substitute keeps the carbs in check. Coffee itself is rich in antioxidants and can give you a lovely energy boost. Enjoy this dessert guilt-free as part of your keto lifestyle!
Customization Options
The versatility of this cheesecake allows you to get creative! Here are some ideas to make it your own:
- Flavor Additions: Add a splash of vanilla extract or almond extract for deeper flavor notes.
- Nut Crust: For the crust, you can use crushed nuts like almonds or pecans mixed with butter for a delicious low-carb base.
- Topping Options: Consider topping with sugar-free whipped cream, cacao nibs, or a sprinkle of chopped nuts for extra texture!
Keto Coffee Cheesecake Recipe
Ingredients
- For the Crust:
- 1 ½ cups almond flour
- 1/4 cup melted butter
- 2 tablespoons Swerve or your preferred sweetener
- 1/4 teaspoon salt
- For the Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered erythritol or your favorite sugar substitute
- 1/2 cup heavy cream
- 1/2 cup brewed coffee, cooled
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it lightly.
- In a mixing bowl, combine almond flour, melted butter, Swerve sweetener, and salt. Mix until crumbly and press the mixture firmly into the bottom of the springform pan to form a crust.
- Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and let it cool.
- In a large bowl, beat the softened cream cheese with the powdered erythritol until smooth and creamy.
- Slowly add the heavy cream and cooled coffee to the cream cheese mixture, mixing until well combined.
- Add the eggs, one at a time, beating just until incorporated. Stir in the vanilla extract and salt. Avoid over-mixing.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to allow it to fully set.
- Once set, slice and serve your delicious Keto Coffee Cheesecake!
Tips for Success
- Make sure the cream cheese is at room temperature for easier mixing and a smoother filling.
- This cheesecake can be stored in an airtight container in the fridge for up to a week—perfect for leftovers!
- If you prefer a firmer cheesecake, you can add an extra egg for more structure.
Let’s Indulge in Dessert!
Have you made this Keto Coffee Cheesecake? I can’t wait to hear how it turned out and any fun variations you tried! Share your experiences and connect with me for more delightful keto recipes. Enjoy your creamy coffee treat!
