“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.
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- 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
- 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
- 2 ounces 85 % dark chocolate
- 1 tbsp coconut oil
- Place coconut and sunflower seeds into food processor and blend until ground well.
- Add the rest of the crust ingredients into food processor and process until smooth.
- Press crust mixture with hands onto the bottom of an 8 inch spring form pan. Set aside.
- Pour hot brewed coffee into a bowl or cup.
- Pour in gelatin and stir until dissolved. Set aside to come to room temperature.
- Add cream cheese into a stand mixer and blend on high until smooth.
- Add the cooled coffee and gelatin, extract, stevia and salt. Blend on high until incorporated.
- Pour in the heavy whipping cream and blend on high until mixture looks whipped and thickened about 5 minutes.
- Pour onto crust in pan.
- Refrigerate for 3 hours or overnight.
- When ready to serve melt chocolate and coconut oil in a small microwavable bowl for 30 seconds, stir till smooth then pour over cheesecake.
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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