Cheesecake fans, this easy keto coffee cheesecake is a DREAM. It's the combination of my two favorite things and you can't even tell it's low-carb, gluten-free and sugar-free. You'll love the bold coffee flavor and the chocolate almond flour crust in this keto cheesecake. It's easy, elegant, and perfect for coffee lovers. Low-carb desserts really don't get any better than this!
Note: This post was updated in Oct. 2021 to make sure you have the best recipe and content! There are new photos, more details about the process, and improvements to the original coffee cheesecake recipe.
I know cheesecake can seem daunting, but I promise, this keto coffee cheesecake recipe is incredibly simple and even includes a baking technique for a smooth, no-crack top without the fuss of a water bath (a technique I also use for my keto cheesecake recipe).
why you'll love it
Have I ever mentioned that cheesecake holds a special place in my heart? My dad is the ultimate cheesecake baker and spent a lot of time and effort perfecting 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 here. 😉
Over the years, I've made some keto and low-carb adaptations to my dad's cheesecake recipe, and this keto coffee cheesecake is one of my favorite flavors.
- easy to make
- rich and creamy with a bold coffee flavor and a delicious, Oreo-like crust
- simple to decorate
- a healthier cheesecake recipe since it's a grain-free and sugar-free cheesecake
about this coffee cheesecake recipe
I originally shared this keto coffee cheesecake recipe in February of 2020 and since then, I've made a few improvements to the original post. My goal is to give you the best of the best content, and that includes photos, recipes and instructions!
Some of the changes I made to my original sugar-free coffee cheesecake recipe include:
- MORE coffee flavor in both the crust and the filling with the use of instant espresso powder
- improvements to the texture of the cheesecake
- how to make sugar-free chocolate curls to decorate the cake
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 low-carb and keto-friendly!
Swap the graham cracker crust for an almond flour crust. Substitute the sugar for a keto-friendly sweetener (I use a monk fruit/erythritol blend like Lakanto). That's really all it takes to get the perfect coffee cheesecake recipe that's also gluten-free and low-carb.
Here are the ingredients you'll need to make this keto coffee cheesecake:
- Almond flour. For the gluten-free cheesecake crust. Use superfine, blanched almond flour (not almond meal).
- Monk fruit sweeteners. I prefer Lakanto Brown or Golden for the crust (Classic will work too) and Lakanto Powdered or Baking Sweetener for the cheesecake filling (affiliate). It's important that the filling sweetener is powdered, otherwise the filling will be a bit gritty.
- Baking cocoa. Use dutch-process for a rich, smooth chocolate flavor in the crust.
- Vanilla. You'll need vanilla extract in both the crust and filling.
- Instant espresso and hot water. Powdered espresso gives this coffee cheesecake an intense coffee flavor in both the crust and the filling. You'll love the bold taste of espresso in every layer of this coffee cheesecake.
- Butter or coconut oil. You can use either in the crust, just make sure it's melted and slightly cooled.
- Cream cheese. The base of this keto coffee cheesecake recipe! Allow the cream cheese to soften for several hours. If it's not room temperature, the batter will end up lumpy.
- Eggs. Same goes for the eggs, you'll want them at room temperature. You can do this quickly by setting them in a bowl of warm water for 5-10 minutes.
- Sugar-free chocolate. I prefer Lily's dark chocolate which is sweetened with stevia. This is optional, and only necessary if you plan on decorating the cheesecake with chocolate drizzle or chocolate curls.
Along with the ingredients, you will also need:
- parchment paper
- a 9-inch springform pan
- an electric mixer (stand-up or handheld)
how to make keto coffee cheesecake
One of the tricks to cheesecake is making sure you give the cream cheese a lot of mixing time initially. Always, always, always use cream cheese at room temperature. This will ensure the batter is smooth and not lumpy.
To make keto coffee cheesecake:
- Prepare the pan. Trace and cut pieces of parchment paper to fit inside of your cheesecake pan. Use a bit of coconut oil or butter to grease the parchment paper.
- Make the crust. Mix the crust ingredients in a bowl until a loose, crumbly dough forms. Press it evenly into the base of your prepared pan to form a crust along the bottom. Bake, then cool.
- Beat the cream cheese. In a large bowl or stand-up mixer, beat the cream cheese for 3-4 minutes until it looks smooth and creamy. Add the powdered monk fruit sweetener and beat on low for 30 seconds, then increase to medium-high and beat the sweetener and cream cheese together for another 3-4 minutes. Scrape down the bowl every minute or so.
- Add the remaining batter ingredients. In a small dish, mix together the espresso powder and hot water, then pour it into the cream cheese mixture. Add the vanilla. 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. Scrape down the sides of the bowl again, then mix another 30 seconds or until the cheesecake batter is smooth.
- Bake the coffee cheesecake. Pour the batter onto the cooled crust, then bake at 225°F for about 1 hour 45 minutes to 2 hours. The low, slow bake will prevent cracks from forming without having to mess with a water bath! Allow the cheesecake to cool completely before you place it in the fridge to chill (preferably overnight).
tips for the best success
- You can choose to top this coffee cheesecake with an easy, sugar-free chocolate drizzle or chocolate curls made with keto chocolate (see notes in recipe below) or serve it plain. It's delicious either way!
- I prefer Lakanto monk fruit sweetener but regular erythritol (like Swerve) would work, too, as long as it's a powdered sweetener for the cheesecake filling.
- You'll know the cheesecake is done baking when the sides are firm but the center still jiggles slightly. Remove the cheesecake from the oven and let it cool completely at room temperature. The residual heat will continue to bake the cheesecake and it will firm up.
- Store this keto coffee cheesecake covered in the refrigerator for up to 7 days. You can also wrap cheesecake tightly in plastic wrap, then place in a 2-gallon freezer bag, and keep in the freezer for up to three months.
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 each cut
- wipe the knife clean with a paper towel after each cut
It's a tough call, but this sugar-free coffee cheesecake might just be my favorite keto dessert! With a rich, espresso flavor that's not too intense, and a delicious chocolate-y crust, each bite of this keto espresso cheesecake is joy.
If you try it and love it as much as I do, please consider leaving a star review and/or comment below. You can also shoot me a message on Instagram- I'd love to know what you think!
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 only requires 5 ingredients and 10 minutes.
- Keto French silk pie, a must-have recipe for any chocolate lover.
- Healthy pumpkin bread, a deliciously tender and moist pumpkin loaf that's gluten-free, sugar-free and dairy-free.
chocolate almond flour crust
- 1 cup blanched almond flour
- 3 tablespoons granulated monk fruit sweetener (preferably Lakanto Golden)
- ⅓ cup Dutch-process baking cocoa
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- ¼ cup grass-fed butter, melted (or sub coconut oil)
coffee cheesecake filling
- 32 ounces cream cheese (4, 8-oz. packages) at room temperature*
- 1 cup + 2 tablespoons powdered monk fruit sweetener*
- 2-½ tablespoons instant espresso powder
- ¼ cup hot water
- 1 tablespoon vanilla extract
- 3 large eggs at room temperature
sugar-free chocolate curls (optional)
- 2 oz. Lily's sugar-free dark chocolate, chopped
- 2 teaspoons butter or coconut oil
- whole coffee beans and espresso powder (optional garnish)
chocolate almond flour crust
- Preheat the oven to 350°F. Trace and cut pieces of parchment paper to fit inside a 9-inch springform pan.
- In a large bowl, 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 to create a firm and even crust.
- Bake the crust for 10 minutes at 350°F. Remove it from the oven and let it cool while you make the cheesecake filling.
coffee cheesecake filling
- Lower the oven temperature to 225°F.
- In a large bowl or stand-up mixer, beat the cream cheese for 3-4 minutes until it looks smooth and creamy.
- Add the powdered monk fruit sweetener and mix on low speed for 30 seconds, then increase to medium-high and beat the sweetener and cream cheese together for another 3-4 minutes. Scrape down the bowl every minute or so.
- In a small dish, whisk the espresso powder into the hot water, then pour the espresso into the cream cheese mixture. Add the vanilla. Mix until combined. Scrape down the sides of the bowl.
- 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.
- Scrape down the sides of the bowl again, then mix another 30 seconds or until the cheesecake batter is smooth. Be careful not to over-mix once the eggs are in.
- Pour the cheesecake batter onto the cooled crust. Use a spatula to smooth out the top.
- Place the cheesecake in the center of the oven and bake at 225°F for about 1 hour 45 minutes to 2 hours. 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 dark chocolate curls (optional)
- In a microwave-safe bowl, melt the chocolate and butter for 45 seconds to 1 minute, stirring after 30 seconds. (Alternatively, use a double boiler.)
- Flip over a clean baking sheet. Spread the melted chocolate on the flat surface, making it as thin as you can.
- Place the baking sheet in the freezer (along with a bowl) and let the chocolate set for about 3-4 minutes.
- When it has mostly hardened, remove from the freezer and scrape long sections of chocolate with the flat edge of a metal spatula. The chocolate should curl as you scrape. If it breaks, let it soften for 1-2 minutes at room temperature. If the chocolate doesn't curl and simply lifts in straight pieces, place it back in the freezer for 1-2 minutes.
- Quickly place each chocolate curl in the chilled bowl. When done, cover the bowl and store it in the freezer until it's time to decorate the cheesecake.
- To decorate, place chocolate curls in a moon-shape pattern on the cheesecake. Add whole coffee beans. Sprinkle espresso powder or ground coffee over the top (optional).
*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, as long as it's powdered.
*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.
*Store this keto coffee cheesecake covered in the refrigerator for up to 7 days. You can also wrap cheesecake tightly in plastic wrap, then place in a 2-gallon freezer bag, and keep in the freezer for up to three months.
If you prefer to decorate the cheesecake with a chocolate drizzle:
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.