Keto Baked Coffee Cheesecake Pie is so creamy and delicious. Cheesecake comes in many different flavors and types and is easy to make. It is time-consuming to make but most of the time is required for the baking and chilling process we don’t have to spend too much time preparing. Everyone in the family likes it so much especially if you have a love for both coffee and cheesecake. If you have a busy week and want to treat yourself with some dessert and on the keto diet Keto Baked Coffee Cheesecake Pie is perfect for you. It is low in carbs with just 5.6g of carbs in it.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
EQUIPMENT:
- One 9-inch spring form pan
- Parchment paper/baking paper
- Medium bowl
- Small bowl
- Electric beater
- Whisk
- Aluminum foil
INGREDIENTS:
For crust:
- 1 ¼ cups pecan flour (another nut flour or seed meal)
- 3 tbsp. cocoa powder
- 3 tbsp. swerve sweetener
- ¼ teaspoon salt
- ¼ cup melted butter
Filling:
- 1/3 cup heavy whipping cream (room temperature)
- One tbsp. espresso powder
- 24 ounces cream cheese (softened)
- ½ cup Allulose
- ¼ cup Erythritol sweetener
- 1 tsp. of extract of vanilla
- 3 large eggs (room temperature)
Chocolate glaze:
- ½ cup heavy whipping cream
- 2 ounces sugar-free dark chocolate (chopped)
- 1 tbsp. Allulose
INGREDIENT NOTES:
PECAN FLOUR:
- I use pecan flour for this coffee cheesecake pie; any other nut flour like flour almonds is also utilized for this cheesecake pie. If you want to make this coffee cheesecake free of nuts, make this with seed flour (sunflower)
COCOA POWDER:
- I use Dutch cocoa powder because of its strong, deep, and rich taste and flavor.
SWEETENER:
- I use Erythritol base sweetener for the crust to firm the base. For filling we use the combination of Erythritol, stevia, and Allulose. Try to avoid stevia as it gives a bitter taste. Add stevia extract instead.
HEAVY WHIPPING CREAM:
- The use of whipping cream makes a smooth filling and it also makes the cheesecake creamier. It also required making the chocolate glaze.
ESPRESSO POWDER:
- This cheesecake pie does not require added caffeine so you can use King Arthur Baking espresso powder, Starbucks, or the decaf packets.
FULL-FATY CREAM CHEESE:
- I use organic Valley cream cheese; it has only 1g of carb per ounce.
EGGS:
- Use the eggs that are at room temperature to avoid clumping of a mixture of cream cheese.
SUGAR-FREE CHOCOLATE:
- You can use lilies or choc Zero chocolate chips.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
INSTRUCTIONS:
CRUST:
- Take a 9-inch spring form pan and put a 9-inch baking paper on the pan.
- Place the oven to heat at 325 degrees Fahrenheit.
- Take a bowl (medium) and add 1 & ½ cup pecan flour, 3 tbsp. Cocoa powder, 3 tbsp. Swerve sweetener and ¼ tsp. Salt and mix them properly with the whisk.
- Pour the butter (melted) in the mixture and give it a good mix.
- Take the pan transfer the mixture into the pan and press the mixture gently with the rubber spatula in the pan. Bake the pie crust for ten minutes at 300 degrees Fahrenheit.
- When the pan cools down, wrap the Aluminum foil in the bottom in the way that it is halfway up from the sides of the pan.
FILLING:
- Take a bowl (small) and add 1/3 cup heavy whipping cream and one tbsp. Espresso powder and whisk them to be together.
- Take a bowl (large) add the 24 ounces cream cheese (softened), and it for 1-2 minutes to make it creamy. Then add ½ cup Allulose, ¼ cup Erythritol sweetener, and 1 tsp. Of extract of vanilla and beat it well.
- Then beat 3 large eggs one by one in the mixture make sure to scrap the sides and beat it again to make it smooth.
- Transfer this filling into the pan and tap it on the shelf gently to remove the air bubbles if any.
- Take a roasting pan half fill it with water and place the pan in the pan. Try not to fill the whole pan with water.
- Bake the cheesecake for 70-50 minutes till the cheesecake sets from the sides and jiggles from the center.
- When the cheesecake is bake place it out and let it to be at temperature (room). Then put it to chill for few hours (2-3).
- After 2-3 hours take it out from the fridge scrap its edges from the sides with the help of knife to remove it from the pan.
CHOCOLATE GLAZE:
- Take a medium saucepan and place it on medium heat. Add the ½ cup whipping cream and 1 tbsp. Of Allulose together mix it with the whisk and bring it to boil.
- Place it on the shelf and add 2 ounces of sugar-free chocolate (chopped). Allow the chocolate to melt for five minutes then whisk it to smooth the glaze.
- Allow it to thicken for a few minutes then pour it on the chilled cheesecake, carefully spread all over the base.
- Put in the fridge to set the glaze for at least 30 minutes.
TIPS:
- Use all the ingredients at room temperature for the perfect results.
- To make the cream cheese smooth kindly beat it alone for a minute or two.
- Add the eggs in the last and always adjust the ingredients in the cheesecake to get perfect results.
STORAGE INFORMATION:
Fridge:
- Tightly wrap your cheesecake in the plastic wrap and stock it up for a week.
If you are planning to make cheesecake before time to serve the guest make the glaze the day of serving it gives a shiny appearance to the cheesecake pie.
Freeze:
- You can also stock it up for a few months by tightly wrapping the cheesecake.
FAQs:
How can I make sugar-free chocolate ganache?
- You just have some cream and sugar-free chocolate to make this ganache. If your ganache is not as glossy as it is supposed to be add a little Allulose to make it look glossy.
Is this a keto-friendly cheesecake pie?
- This is made up of pecan flour which makes it keto-friendly. It just contains 5.6g of carbs 3.6g of net carb per slice and 2.0g of fiber.
Can we stock up on this cheesecake pie?
- Tightly wrap up the cheesecake in the wrap (plastic) and stock it in the refrigerator for three days and in the freezer for a several months.
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUTRITIONAL FACTS:
Amount per serving: 1 slice
Calories: 310
Fat 28.3g
Carbohydrates: 5.6g
Fiber: 2g
Proteins: 5.3g