Description
A delicious low-carb cheesecake with a coffee twist, perfect for satisfying dessert cravings.
Ingredients
Scale
- 1 ½ cups almond flour
- 1/3 cup granulated erythritol
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated erythritol
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup brewed coffee, cooled
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour and erythritol, then mix in melted butter.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat the cream cheese and erythritol until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in heavy cream and cooled coffee until incorporated.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 50-60 minutes until set, then allow to cool.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For best results, use room temperature cream cheese to prevent lumps.
- Feel free to add toppings like whipped cream or cocoa powder.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 90mg