Get the Recipe: Mocha Cheesecake
Decadent Mocha Cheesecake makes the perfect low carb dessert! A chocolate shortbread crust is topped with creamy mocha cheesecake and silky smooth dark chocolate ganache for less than 7 net carbs!
Ingredients
For the Crust
- 1 1/4 cup almond flour
- 3/4 cup crushed pecans
- 5 tablespoons butter, melted
- 2 tablespoons Monkfruit sweetener
- 2 tablespoons cocoa powder
Mocha Cheesecake Layer
- 3 8 ounce packages cream cheese
- 1/2 cup sour cream
- 1 cup confectioners Monkfruit Sweetener
- 3 eggs, room temperature
- 1/3 cup cocoa powder
- 2 tablespoons espresso powder
- 2 teaspoons vanilla extract
Ganache Layer
- 1 cup Lily's Sugar Free Semi Sweet Dark Chocolate Chips
- 1 cup heavy whipping cream
Equipment
Instructions
- Preheat the oven to 350 degrees F.
- Mix almond flour, crushed pecans, butter, cocoa powder and monkfruit sweetener. Press onto the bottom of a parchment paper-lined 9-inch springform pan.
- Beat cream cheese and monkfruit sweetener with an electric mixture until well combined. Add sour cream, vanilla, cocoa powder and espresso powder mix well.
- Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run a knife around the rim of pan to loosen cake; cool before removing rim.
- Refrigerate cheesecake 4 hours.
- To make the ganache combine the finely chopped chocolate with piping hot heavy cream. Stir well until smooth. Pour over the cheesecake and chill overnight.
Notes
Net carbs are 6.6 g per slice.
Serving: 1 slice, Calories: 707kcal, Carbohydrates: 26.9g, Protein: 16g, Fat: 56g, Cholesterol: 215mg, Sodium: 304mg, Fiber: 7.3g
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