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mocha keto cheesecake no bake
Mirha Pretty

Easy Mocha Keto Cheesecake Recipe

This easy mocha keto cheesecake is a rich, creamy, and low-carb dessert that blends smooth chocolate with a bold coffee kick. Made with a buttery almond flour crust and a velvety mocha-infused filling, it’s perfect for coffee lovers who want a sugar-free treat. Packed with healthy fats and indulgent flavor, it’s quick to prepare and ideal for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dessert
Cuisine: Keto / American
Calories: 355
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • ¼ cup melted butter
  • 2 tbsp keto sweetener
  • 3 blocks cream cheese softened
  • ¾ cup keto sweetener
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup heavy cream
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp instant coffee

Method
 

  1. Preheat oven to 160°C (320°F) and grease a springform pan.
  2. Mix almond flour, melted butter, and sweetener, then press into the pan for the crust.
  3. Bake crust for 10 minutes and let it cool.
  4. Beat cream cheese and sweetener until smooth.
  5. Add eggs one at a time, mixing gently.
  6. Mix in vanilla extract, heavy cream, cocoa powder, and instant coffee.
  7. Pour filling over the crust and smooth the top.
  8. Bake for 40 minutes, then let it cool completely.
  9. Refrigerate for at least 4 hours before serving.

Notes

  • Dissolve instant coffee in a little warm water for a stronger flavor.
  • Avoid overmixing to keep the texture smooth.
  • Chill overnight for the best taste and consistency.

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