Cheesecake fans, this keto coffee cheesecake is a DREAM. It’s the combination of my two favorite things and it doesn’t taste sugar-free AT ALL. The cheesecake is just sweet enough with the perfect amount of coffee flavor and a chocolate almond flour base that resembles an Oreo crust. Keto desserts really don’t get any better than this!
I know cheesecake can seem daunting, but I promise, this keto cheesecake recipe is incredibly simple and even includes a baking technique for a smooth, no-crack top without the fuss of a water bath!
is cheesecake keto?
Traditional cheesecake is made with sugar, so it’s not keto-friendly at all, but cheesecake is probably one of the easiest desserts to make keto! Swapping the graham cracker crust for an almond flour crust and substituting a keto-friendly sugar substitute like monk fruit sweetener or erythritol (do NOT use stevia- it’s not a 1:1 substitute), is what makes this a keto cheesecake recipe.
how to make keto coffee cheesecake
Have I ever mentioned that cheesecake holds a special place in my heart?My dad is the ultimate cheesecake baker and has perfected his own cheesecake recipe. He made cheesecake for countless holidays, non-holidays and even our wedding rehearsal dinner. Let’s just say I grew up eating some good cheesecake, and often. No complaints over here. 😉
Over the years, I’ve made some keto adaptations to my dad’s cheesecake recipe, and recently developed this keto coffee cheesecake. It’s a great recipe to change up if you’re looking for more of a New York-style cheesecake that’s keto-friendly. Leave out the cinnamon and coffee, and you have a classic keto cheesecake (if you don’t mind the chocolate crust)!
first, make the chocolate keto cheesecake crust
For this cheesecake crust recipe, you’ll need only 5 ingredients!
- almond flour
- monk fruit sweetener (like Lakanto’s monk fruit / erythritol blend)
- cocoa powder
- vanilla extract
- melted, grass-fed butter
Mix all the ingredients in a bowl (or stand-up mixer) until a loose, crumbly dough forms. Press it evenly into the base of a parchment-lined, 9-inch springform pan. Note: this is only enough for the base of the cheesecake- if you want to form a crust up the sides, double the crust recipe. Bake the crust at 350°F for 10 minutes. Remove from the oven and allow it to cool while you make the cheesecake filling.
how to make the keto cheesecake filling
We try to limit dairy (mainly for Ian) so this coffee cheesecake was such a treat for my family. I have yet to make a dairy-free cheesecake recipe that I really like (and I’ve attempted a few- if you have a recommendation, let me know!), so I opted for a keto coffee cheesecake made with regular cream cheese. Here’s what you need (check out the full recipe at the bottom of the page for full ingredient list/details!):
- cream cheese
- eggs (pasture-raised when possible)
- monk sweetener (again, I prefer Lakanto which is an erythritol/monk fruit blend, but regular erythritol will work too)
- extra strong coffee (I brew it about twice as strong as normal)
- coconut cream (to help lighten the batter)
The trick to cheesecake is making sure you give it a lot of mixing time so the batter is smooth and not lumpy. Bring the cream cheese to room temperature first, to keep any cheese lumps from forming in your batter! To make the keto cheesecake filling:
- In a large bowl or stand-up mixer, beat the cream cheese for 2-3 minutes until it looks smooth and creamy.
- Add the monk fruit sweetener and mix it again for another minute.
- Pour in the strong coffee, vanilla and coconut cream. Mix until combined.
- With the mixer on low, add the eggs one at a time, mixing each egg in for a few seconds before adding the next one.
- Add the cinnamon and mix the batter for another 1-2 minutes (scraping down the bowl as needed).
- Pour the batter into the cheesecake pan with the cooled crust, then bake at 225°F for about 2 hours and 15 minutes. The low, slow bake will prevent cracks from forming without having to deal with a water bath!
- Allow the cheesecake to cool completely before you place it in the fridge to chill (preferably overnight).
You can choose to top this coffee cheesecake with an easy, sugar-free chocolate drizzle made with keto chocolate (see notes in recipe below) or serve it plain. It’s delicious either way!
how to cut cheesecake
A few ways to get those nice, clean cuts when you’re slicing the cheesecake:
- make sure the cheesecake is completely chilled throughout (you can even freeze it and slice it frozen)
- use a large knife and run it under hot water before and after you make each cut
- use a paper towel to wipe the knife clean after each cut
It’s a tough call, but this keto coffee cheesecake might just be my favorite keto dessert! If you try it, let me know what you think by rating the recipe or leaving a comment below! Or shoot me a message on Facebook or Instagram!
Happy Friday! Have a sunny weekend that (hopefully) includes cheesecake.
you might also love…
- This amazingly easy and indulgent keto chocolate almond pound cake!
- This blood orange almond cake with a cashew buttercream for a lovely, dreamy keto cake that’s also dairy-free!
- The easiest ever sugar-free jam that I pretty much make on a weekly basis! It only requires 5 ingredients and 10 minutes.
chocolate almond flour crust
- 1 cup almond flour
- 2 tablespoons monk fruit sweetener (like Lakanto)
- 1/2 cup unsweetened baking cocoa
- 1 teaspoon vanilla extract
- 1/3 cup grass-fed butter
coffee cheesecake filling
- 32 ounces cream cheese (4, 8-oz. packages) at room temperature*
- 1 cup monk fruit sweetener*
- 1/3 cup extra strong coffee (I brew it twice as strong as normal)
- 1 tablespoon vanilla extract
- 1/2 cup coconut cream (or canned, full-fat coconut milk)
- 4 large eggs at room temperature (pasture-raised when possible)
- 1/2 teaspoon ground cinnamon
sugar-free chocolate drizzle (optional)
- 1/2 cup Lily's sugar-free dark chocolate
- 1 tablespoon coconut oil
chocolate almond flour crust
- Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper (bottom is a must, but lining the sides is optional). If you don't line the sides, grease the sides with butter or coconut oil.
- In a large bowl or stand-up mixer, combine all the ingredients and mix until a semi-crumbly dough forms.
- Transfer the dough into the pan and press it out along the base of the pan to create a firm and even crust. (If you want the crust to go up the sides, double the crust recipe).
- Bake the crust for 10 minutes. Remove it from the oven and let it cool while you make the cheesecake filling.
coffee cheesecake filling
- Turn the oven temperature down to 225°F.
- In a large bowl or stand-up mixer, beat the cream cheese and monk fruit sweetener until combined and the cream cheese is soft and creamy- about 2-3 minutes. This will help prevent cream cheese lumps in your cake.
- Mix in the strong-brewed coffee, vanilla and coconut cream, stopping the mixer to scrape down the sides of the bowl as needed. Spend at least 3-4 minutes to mix the batter, incorporating all the ingredients until it's smooth.
- With the mixer running on low, add one egg at a time, mixing each egg for about 30 seconds after you add it. Be careful not to over-mix once the eggs are in.
- Add the ground cinnamon and mix just until combined.
- Pour the cheesecake batter into the pan with the cooled crust. It will fill up a standard pan nearly to the brim, but don't worry, it won't overflow when baking. Use a spatula to smooth out the top.
- Bake the cheesecake for about 2 hours- 2 hours 15 minutes in the center of the oven. The low, slow bake helps prevent cracks from forming, as long as it's not over-baked. You'll know it's done when it's firm with a slight jiggle in the center. Remove from the oven and allow it to cool for 1-2 hours on the countertop (it will continue to cook after it's out of the oven).
- Chill in the fridge for at least 4 hours, preferably overnight.
sugar-free chocolate drizzle (optional)
- Melt the chocolate chips and coconut oil in a double boiler.
- Carefully transfer the melted chocolate to a pastry bag with a tiny hole punctured in the tip.
- Drizzle the chocolate on top of the chilled cheesecake and place it back in the fridge for at least 10 minutes for the chocolate to harden.
*Using cream cheese that's room temperature will result in a smoother cheesecake texture and help prevent lumps in the cheesecake.
*I prefer Lakanto monk fruit sweetener but regular erythritol (like Swerve) would work, too.
*The batter is just enough to fill a standard, 9-inch springform cheesecake pan. You can use a pan with a larger diameter, but the cheesecake won't be as tall and it won't need to bake as long. I'd check it after about 1 hr 45 minutes.
*To get nice, clean cheesecake cuts, cut the cheesecake when it's chilled and run a large knife under hot water before and after each cut. Additionally, you can wipe the knife clean with a paper towel after making each cut.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 35.2gSaturated Fat: 21gUnsaturated Fat: 15gCholesterol: 93mgSodium: 91mgCarbohydrates: 4.7gNet Carbohydrates: 3gFiber: 1.7gProtein: 6.7g
This nutritional information is approximate and is provided for convenience as a courtesy.