If you’re craving cheesecake but keeping it low‑carb, you’ve just hit the jackpot. Delightful Keto Coffee Cheesecake offers the rich, velvety, coffee‑infused indulgence you want—without the sugar. Thank you for stopping by, foodie friend! I’m so excited to share this recipe with you—and don’t forget to subscribe to get cozy, sugar‑free recipes sent by email.
Keyword: Keto Coffee Cheesecake
Overview of Recipe Content
Here’s what you’re about to enjoy:
- A no‑bake, low‑carb cheesecake with a hint of espresso.
- Perfect for dessert, a cozy evening treat, or a weekend splurge that fits keto goals.
- Silky, creamy, slightly tangy cream cheese balanced with coffee richness.
- Gluten‑free and sugar‑free—using almond flour and erythritol.
- Makes approximately 8 generous servings.
Ingredients
For the Crust:
- 1 cup almond flour
- ¼ cup melted butter
- 2 tbsp erythritol (or preferred sweetener)
- ¼ tsp vanilla extract
For the Filling:
- 16 oz (450 g) cream cheese, softened
- ½ cup heavy cream
- ¼ cup strong brewed coffee or espresso, cooled
- ¼ cup erythritol (to taste)
- 1 tsp vanilla extract
Tools Needed
- Mixing bowls
- Electric mixer or hand mixer
- 8‑inch springform pan or pie dish
- Spatula
- Measuring cups and spoons
Suggested Substitutions / Additions
- Swap almond flour crust for crushed pork rinds if strict zero-carb.
- Use powdered monk fruit in place of erythritol.
- Add a layer of sugar‑free chocolate ganache or crushed toasted pecans for crunch.
How to Make Keto Coffee Cheesecake
- Prep the crust
In a bowl, mix almond flour, melted butter, erythritol, and vanilla. Press firmly into the bottom of your pan. Chill while you prepare the filling—this helps it set firm. - Whip the cream
In a chilled bowl, beat heavy cream until soft peaks form. Set aside. - Beat the cheesecake base
In another bowl, beat the softened cream cheese with erythritol until smooth and airy—makes a fluffy texture that’s lighter on the palate. - Add flavor
Gently pour in cooled coffee and vanilla, blending until fully incorporated and smooth. - Fold in whipped cream
Carefully fold whipped cream into the cream cheese mixture in two batches—this keeps it ultra‑light and airy. - Assemble & chill
Spread the filling over the crust, smooth the top, then chill for at least 4 hours or overnight. I promise you, the patience pays off!
What to Serve with Keto Coffee Cheesecake
- A drizzle of sugar‑free chocolate sauce or shaved keto dark chocolate.
- Fresh raspberries or strawberries for a bright contrast.
- A steaming cup of black coffee or keto latte to complement the coffee flavor.
- Mint leaves or a sprinkle of cocoa powder for garnish.
Tips for Making It Perfect
- Ensure cream cheese is fully softened—avoid lumpy filling.
- Cold mixing bowl & beaters help whipped cream hold peaks.
- Taste-shift sweetener—some erythritol can taste cooling; adjust to your preference.
- Don’t skip chilling time—it truly sets the texture and deepens flavor.
Storage Instructions
- Store cheesecake covered in the fridge for up to 5 days.
- Slice and freeze individual portions flat, wrapped in parchment and foil, for up to 1 month. Thaw in fridge overnight.
General Information
This recipe is inspired by classic no‑bake cheesecakes, reinvented for keto-friendly living. Using strong coffee gives it a nuanced depth, perfect for fans of tiramisu or coffee deserts. Makes a wonderfully elegant dessert without sugar, guilt, or fuss.
Frequently Asked Questions
Can I use decaf coffee?
Yes—decaf works just as well if you prefer no caffeine.
Can I make it dairy‑free?
You’d need a non‑dairy cream cheese and coconut cream substitute, but texture may differ.
Is it safe to use raw eggs?
No eggs are used—this is entirely no‑bake and egg‑free for easy, worry‑free prep.
Can I halve it?
Yes—just use a smaller pan (6‑inch) and reduce chilling time slightly.
Conclusion
In just a few steps, you get a creamy, dreamy Keto Coffee Cheesecake that feels indulgent yet fits your low-carb lifestyle. It’s rich, it’s satisfying, and it feels like a true treat without the sweetness. If you loved this, you might like these too:
Interactive Elements
Have you tried this recipe? Please leave a review, and share your photo on Pinterest at pinterest.com/poulefrecipe/ or tag me in your post—I’d love to see it!
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Fat | ~27 g |
| Saturated fat | ~15 g |
| Carbohydrates | ~3 g total (net ~2 g) |
| Fiber | ~1 g |
| Protein | ~4 g |
| Sugar | ~0 g |
| Sodium | ~150 mg |
| Cholesterol | ~75 mg |
Delightful Keto Coffee Cheesecake: Smooth, Dreamy & Sugar‑Free
- Total Time: 20 minutes
- Yield: 8 servings 1x
Description
A smooth, no-bake keto cheesecake infused with coffee flavor—rich, creamy, sugar-free, and perfect for cozy moments.
Ingredients
For the Crust:
1 cup almond flour
1/4 cup melted butter
2 tbsp erythritol
1/4 tsp vanilla extract
For the Filling:
16 oz cream cheese (softened)
1/2 cup heavy cream
1/4 cup brewed coffee (cooled)
1/4 cup erythritol (or to taste)
1 tsp vanilla extract
Instructions
1. Mix crust ingredients and press into pan; chill.
2. Whip the heavy cream until soft peaks form.
3. Beat cream cheese with erythritol until smooth.
4. Add brewed coffee and vanilla to the cream cheese mixture.
5. Fold whipped cream gently into cream cheese base.
6. Spread over crust and chill for 4 hours or overnight.
Notes
You can top this cheesecake with sugar-free chocolate ganache or crushed nuts for extra texture.
Use decaf coffee if you prefer it caffeine-free.
Make sure your cream cheese is fully softened for the smoothest texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 0
- Sodium: 150
- Fat: 27
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 4
- Cholesterol: 75
