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8
Sep

Home / Food & Recipes / Keto Diet Recipes / No Bake Keto Coffee Cheesecake

No Bake Keto Coffee Cheesecake

By recommended tips
/ tags cheesecake, coffee, keto, no bake, recipe
0 Comments

“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! ” No Bake Keto Coffee Cheesecake – You must try this recipe.

Let us know if you liked this recipe. Try the other recipe categories as well!

20 m 
12 Servings
  326 cals

Ingredients

Crust:
  • 3/4 cup shredded coconut unsweetened
  • 1/4 cup cocoa powder unsweetened
  • 1/2 cup sunflower seeds unsalted raw
  • 1/4 cup Swerve sweetener
  • 1/4 tsp salt
  • 4 tbsp butter room temp
Filling:
  • 3/4 cup strong brewed hot coffee
  • 2.5 teaspoons gelatin
  • 16 ounces cream cheese, room temp
  • 2 tsp coffee extract
  • 2 tsp vanilla liquid stevia
  • 1/4 tsp salt
  • 1 cup heavy whipping cream
Topping:
  • 2 ounces 85 % dark chocolate
  • 1 tbsp coconut oil

Directions

  1. Place coconut and sunflower seeds into food processor and blend until ground well.
  2. Add the rest of the crust ingredients into food processor and process until smooth.
  3. Press crust mixture with hands onto the bottom of an 8 inch spring form pan. Set aside.
  4. Pour hot brewed coffee into a bowl or cup.
  5. Pour in gelatin and stir until dissolved. Set aside to come to room temperature.
  6. Add cream cheese into a stand mixer and blend on high until smooth.
  7. Add the cooled coffee and gelatin, extract, stevia and salt. Blend on high until incorporated.
  8. Pour in the heavy whipping cream and blend on high until mixture looks whipped and thickened about 5 minutes.
  9. Pour onto crust in pan.
  10. Refrigerate for 3 hours or overnight.
  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.

Nutrition Facts

Per Serving: 326 calories; 32 g fat; 4.3 g carbohydrates; 6.9 g protein.


Recipe by: Kiro, Photo Credit:  James B. (flickr)


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LATEST COMMENTS
  • Making again today! I forgot how easy they were. The recipe sou
    Charlene
  • Very good and filling! I used cookie scoop and got 10 - 1 ounce
    NancyBanana
  • Made this tonight with a few modifications of adding cavenders se
    Darlena
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