keto-Coffee-Cheesecake

Coffee Cheesecake with Pecan-Hazelnut Crust

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Thank god for cheesecake. The best aspect of it is the filling, and the filling happens to be completely full of fat and almost zero carbs. I’ve combined two…wait, THREE of my favorite things with this recipe. Cheesecake + coffee + nuts = the best ever keto dessert. We go a step further and add whipped cream on the top, because why not? If we’re going to have cheesecake we may as well go and do it properly, with all the creamy goodness possible.

Ingredients:

How to make:

  1. Preheat the oven to 320 degrees Fahrenheit
  2. Grease and line a cake pan (preferably one with a removable bottom) with butter and baking paper
  3. Place the pecans, hazelnuts and butter in a food processor and pulse until it combines to create a wet, sandy texture
  4. Press the nut mixture into the prepared cake pan and place into the fridge. (Press the mixture up the sides as best you can, but don’t worry if it’s a little crumbly and rustic…we like rustic!)
  5. In a large bowl, beat together the cream cheese, sour cream, eggs, stevia, coffee extract and vanilla extract until smooth and creamy
  6. Spread the cream cheese mixture into the cake pan over the nutty base
  7. Place into the preheated oven and bake for approximately 1 hour or until just set. You want there to be a bit of a wiggly jiggle in the center. Some ovens are hotter than others, so keep an eye on it to ensure it doesn’t overcook
  8. Leave the cheesecake to cool in the fridge for at least 3 hours
  9. Before serving, stir together the whipped cream and coffee paste and spread over the top of the cheesecake

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