Espresso cheesecake

  • Keto Sweets and snacking
  • 268 calories | 8 grams of protein | 24.5 grams of fat | 2.8 grams of carbohydrates

The above nutritional values are per serving, calculated for 12 servings. The nutritional values provided for each dish are only an indication. Since the nutritional content can vary greatly depending on the brand/product you use, it has a significant impact on the nutritional value of the entire dish. Additionally, everyone consumes different amounts, so it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you eat. If you don’t know how to calculate it yourself, you can read about it here.

Espresso Cheesecake, simply wow!

Keto recipes

Coffee and cake are a beloved combination. So, how amazing is it when you can combine these two into one dish, with this espresso cheesecake, wow! If you’re a true coffee lover, this delightful espresso cheesecake is sure to be a hit! And the beauty of this recipe is that it’s entirely keto. Enjoying both cake and coffee guilt-free, what more could one want?

Keto recipes


For 12 servings

For the crust

  • 75 grams of butter (melted)
  • 225 grams of almond flour
  • 3 tbsp cocoa powder
  • 75 grams of erythritol granules

For the cheesecake layer

  • 450 grams of cream cheese (at room temperature)
  • 2 large eggs
  • 117 grams of erythritol granules
  • 2 tsp instant espresso powder
  • 1 tsp vanilla extract

For garnish

  • some extra cocoa powder (for dusting)


Preheat the oven to 175°C (350°F) and line a brownie pan with parchment paper, ensuring that the edges of the parchment paper hang over the edges of the pan.
Mix all the ingredients for the crust together, then spread it evenly in the pan and press it down firmly. Place in the center of the oven for 8 minutes. Allow the crust to cool completely.

Once the crust has cooled, thoroughly mix all the ingredients for the filling. Pour this mixture over the cooled crust. Place the pan in the center of the oven for 25 minutes.

Let the cheesecake cool completely, then refrigerate it for at least one hour (but preferably longer) to set.

Cut the cheesecake into your desired size pieces and dust with some cocoa powder before serving.



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