This Sugar Free Coffee Cheesecake recipe is made low carb, with a gluten free and nut free pie crust and it’s keto and sugar free down to the chocolate syrup on top!
Serves: 12 | Calories per serving: 326 | Prep time: 20 minutes |
Total time: 20 minutes
3/4 cup shredded coconut unsweetened
1/4 cup cocoa powder unsweetened
1/2 cup sunflower seeds unsalted raw
1/4 cup Stevia Sweetener
1/4 tsp salt
4 tbsp butter (room temperature)
3/4 cup strong brewed hot coffee
2.5 teaspoons gelatin
450g cream cheese, room temp
2 tsp coffee extract
2 tsp vanilla liquid stevia
1/4 tsp salt
1 cup heavy whipping cream
60g 85 % dark chocolate
1 tbsp coconut oil
Place coconut and sunflower seeds into food processor and blend until ground well.
Step 2 Add the rest of the crust ingredients into food processor and process until smooth.
Step 3 Press crust mixture with hands onto the bottom of an 8 inch spring form pan. Set aside.
Step 4 Pour hot brewed coffee into a bowl or cup.
Step 5 Pour in gelatin and stir until dissolved. Set aside to come to room temperature.
Step 6 Add cream cheese into a stand mixer and blend on high until smooth.
Step 7 Add the cooled coffee and gelatin, extract, stevia and salt. Blend on high until incorporated.
Step 8 Pour in the heavy whipping cream and blend on high until mixture looks whipped and thickened about 5 minutes.
Step 9 Pour onto crust in pan.
Step 10 Refrigerate for 3 hours or overnight.
Step 11 When ready to serve melt chocolate and coconut oil in a small microwavable bowl for 30 seconds, stir till smooth then pour over cheesecake.