Keto Coffee Cheesecake (Gluten-free, Sugar-free)

• servings: 12 servings
• active time: 30 minutes
• total time: 6 hours 30 minutes

Ingredients

1 cup blanched almond flour

3 tablespoons granulated monk fruit sweetener (preferably Lakanto Golden)

1/3 cup Dutch-process baking cocoa

1 teaspoon vanilla extract

1 teaspoon instant espresso powder

1/4 cup grass-fed butter, melted (or sub coconut oil)

32 ounces cream cheese (4, 8-oz. packages) at room temperature*

1 cup + 2 tablespoons powdered monk fruit sweetener*

2-1/2 tablespoons instant espresso powder

1/4 cup hot water

1 tablespoon vanilla extract

3 large eggs at room temperature

2 oz. Lily's sugar-free dark chocolate, chopped

2 teaspoons butter or coconut oil

whole coffee beans and espresso powder (optional garnish)

Directions

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.

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.

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).

Nutrition

• Serving Size: 1
• Calories: 351
• Total Fat: 35.2 g
• Saturated Fat: 21 g
• Unsaturated Fat: 15 g
• Cholesterol: 93 mg
• Sodium: 91 g
• Total Carbohydrate: 4.7 g
• Dietary Fiber: 1.7 g
• Protein: 6.7 g