Cafe Mocha Sugar Free Mini Cheesecakes (Print-Friendly Version)
Creamy low carb mini cheesecakes with espresso and cocoa, free from added sugar. Perfect for keto-friendly desserts.
# Ingredients:
→ Crust
01 -
½ cup almond flour
02 -
¼ cup butter, melted
→ Filling
03 -
16 oz cream cheese, softened
04 -
2 large eggs
05 -
½ cup sweetener (erythritol recommended)
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon espresso powder
08 -
1 tablespoon cocoa powder
# Steps:
01 -
Preheat oven to 350°F.
02 -
Line 12 silicone muffin liners onto a baking tray.
03 -
Mix together melted butter and almond flour, then spoon 1 teaspoon of the mixture into each liner.
04 -
Use your fingers to press down the mixture to evenly form the crust. Set aside.
05 -
In a stand mixer, beat softened cream cheese and sweetener on medium speed until creamy (about 1 minute).
06 -
Add eggs, vanilla extract, espresso powder, and cocoa powder to the mixer. Beat on medium/high speed for 2 minutes, scraping down the sides of the bowl as needed.
07 -
Use an ice cream scoop to evenly distribute the filling into the 12 muffin liners.
08 -
Bake at 350°F for 16–18 minutes until set.
09 -
Allow mini cheesecakes to cool completely, then cover with plastic wrap and refrigerate overnight.
10 -
If desired, dust with cocoa powder and top with coffee beans before serving.
# Notes:
01 -
For a stronger mocha flavor, increase the amounts of espresso powder and cocoa powder to taste.