If you've been searching for the perfect low-carb dessert that feels indulgent but fits your keto lifestyle, this Keto Mocha Cheesecake will hit every note.
It's rich, creamy, and packed with bold mocha flavor, all while staying sugar-free and low in carbs.
Whether you're celebrating a special event or just craving something chocolatey and satisfying, this cheesecake is a showstopper you can make ahead with ease.
Be sure to check out our entire collection of keto cheesecakes for more delicious options.
Why You'll Love This Low-Carb Mocha Cheesecake
- Low in Carbs, High in Flavor: Every layer is thoughtfully crafted to maximize flavor while keeping carbs in check.
- Coffee + Chocolate = Mocha Bliss: Espresso powder enhances the richness of cocoa for that perfect mocha flavor.
- No Compromises on Texture: Thanks to full-fat cream cheese and sour cream, the cheesecake comes out smooth, dense, and creamy.
- Make-Ahead Friendly: This dessert actually tastes better after chilling overnight, making it perfect for prep-ahead entertaining.
If that's not enough a slice clocks in at only 4.1 net carbs. It's a recipe that is sure to fool your taste buds.
I love creating keto desserts like this decadent mocha cheesecake to help make this lifestyle a delicious breeze for my family, friends and of course you!
Ingredients Needed
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The following is a list of ingredients you'll need to make this low carb mocha cheesecake.
Note that the full printable recipe card is at the bottom of the page as well as the full nutritional information.
Keto Chocolate Almond Flour Crust
- Finely Milled Almond flour (low-carb base with a nutty texture)
- Cocoa powder (unsweetened for full control over sugar content)
- Sugar substitute (your favorite keto-friendly option)
Melted butter and sea salt (to bind and flavor) - Sea salt
For The Mocha Cheesecake Filling
- Full-fat cream cheese, room temperature
- Full-fat sour cream
- Granulated sugar substitute
- Eggs, room temperature
- Espresso powder & cocoa powder ( classic mocha combo)
- Vanilla extract
- Sea salt
- Melted baking chocolate (unsweetened chocolate)
For the Sugar-Free Ganache
- Sugar-free dark chocolate chips
- Heavy cream
- Unsalted butter, room temp
How To Make This Keto-Friendly Mocha Cheesecake
To begin, preheat your oven to 350°F and lightly grease the bottom of a 9-inch springform pan.
In a medium bowl, mix together almond flour, cocoa powder, a sugar substitute, and sea salt. Stir in the melted butter until everything is well combined and resembles damp sand.
Press this mixture evenly into the bottom of the prepared pan, using your fingertips or the bottom of a glass to create a firm, even base.
Bake the crust for about 20 to 23 minutes, or until it's lightly golden around the edges. Once baked, remove it from the oven and allow it to cool completely before moving on to the filling.
Lower the oven temperature to 325°F. In a large mixing bowl or stand mixer, beat the softened cream cheese and sugar substitute on high speed until smooth and fluffy.
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Reduce the speed to low, then add the eggs one at a time, pausing to scrape down the bowl between each addition. Be careful not to over-mix here, as that can lead to cracks in your cheesecake.
After the eggs are incorporated, blend in the sour cream. Next, dissolve the espresso powder in a tablespoon of water and add it to the batter along with the cocoa powder and sea salt.
Melt the baking chocolate separately and fold it gently into the batter using a spatula to ensure even distribution.
Lightly grease the sides of your springform pan, which should now contain a fully cooled crust. Pour the mocha cheesecake batter over the crust and spread it evenly.
To bake the cheesecake properly, you'll use a bain-marie (water bath) method. Wrap the outside of the pan tightly in two layers of heavy-duty foil to prevent water from leaking in.
Place the wrapped pan inside a larger roasting pan and carefully add boiling water until it comes about halfway up the sides of the springform pan. It's safest to add the water after placing the pan in the oven.
Bake the cheesecake for 60 to 70 minutes, until the edges are set and the center still slightly jiggles when moved. Turn off the oven, crack the door slightly, and allow the cheesecake to cool inside the oven for one hour.
This slow cooling process helps prevent cracks. After an hour, remove the cheesecake and set it on a wire rack to cool at room temperature for another hour.
Once fully cooled, run a knife around the edges to release it from the springform ring, leaving the bottom intact.
Wrap the cheesecake in plastic wrap and refrigerate it for at least 12 hours, or up to 36 hours, so it can fully set and develop its flavor.
Sugar-Free Chocolate Ganache
Prepare the ganache by melting the sugar-free chocolate chips with butter in a microwave-safe bowl or over a double boiler.
Stir until smooth, then slowly whisk in the heavy cream until the ganache is glossy and pourable.
Pour the ganache over the chilled cheesecake, smoothing it with a spatula for an even layer.
Return the cheesecake to the refrigerator for a short time to allow the ganache to set before slicing and serving.
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Keto Mocha Cheesecake (Gluten-Free)
Rich and creamy keto mocha cheesecake with a chocolate ganache topping. Low-carb, sugar-free, and perfect for make-ahead keto desserts.
Ingredients
Keto Chocolate Crust
- 2 cups of finely milled almond flour
- ½ cup of melted unsalted butter
- 3 tablespoons of granulated sugar substitute
- ½ teaspoon of sea salt
- ¼ cup of cocoa powder
Keto Mocha Cheesecake
- 32 ounces ( 4 blocks) full-fat cream cheese, room temperature
- 1 ½ cups of full-fat sour cream
- 1 ½ cups of granulated sugar substitute
- 4 eggs, room temperature
- 2 teaspoons of espresso powder
- 1 tablespoon of water
- ¼ teaspoon of sea salt
- ½ cup of cocoa powder
- 4 ounces of melted baking chocolate
Keto Chocolate Ganache Layer
- 1 ¼ cup sugar-free dark chocolate chips, melted
- ½ cup of heavy cream
- 2 tablespoons of room temperature unsalted butter
Instructions
Keto Chocolate Crust
- Preheat the oven to 350 degrees.
- Lightly grease the bottom of a 9-inch springform pan
- Melt ½ cup of unsalted butter.
- In a medium-sized bowl, add 2 cups of almond flour, granulated sugar substitute, cocoa powder, and sea salt. Combine well.
- Add the melted butter to the dry ingredients and combine the mixture until fully incorporated.
- Once combined, add the almond chocolate crust mixture to the bottom of the springform pan. Use your fingertips and the bottom of a glass cup to press the mixture evenly.
- Bake the crust in the preheated oven for 20-23 minutes until the crust is lightly browned. Turn off the oven.
- Allow the crust to cool completely before adding the cheesecake batter.
Keto Mocha Cheesecake
- Preheat the oven to 325 degrees.
- In a stand-up mixer or a large mixing bowl using an electric handheld mixer, beat softened cream cheese and sugar substitute at a high setting. Combine until well incorporated.
- Next, reduce the speed of the mixer to low and add the room-temperature eggs one at a time. Stop and scrape the bowl at least two times to make sure the batter is mixed correctly. DO NOT over-mix.
- Next, add the sour cream and mix until thoroughly combined.
- Combine the espresso powder with the tablespoon of water then, add it along with the cocoa powder, and sea salt to the cheesecake batter and mix until well incorporated.
- Melt the baking chocolate in a double boiler or in the microwave in 15-second intervals.
- Add the melted baking chocolate to the cheesecake batter. Fold in the melted chocolate with a spatula and mix well.
- Lightly grease the sides of the springform pan with the baked chocolate almond crust.
- Pour the prepared cheesecake batter into the cooled chocolate crust. using a spatula to spread evenly.
Bain-Marie
- Securely wrap the cheesecake pan with two large pieces of heavy-duty aluminum foil. To do so, I lay one piece of aluminum foil vertically and then stacked another piece of foil horizontally. I then bring the foil up the sides of the pan, making sure the bottom and sides are tightly wrapped in foil. Bring the foil to the brim of the springform pan to ensure no water enters the pan when baked in the bain-marie.
- Place your springform pan in a large roasting pan that is large enough to accommodate the pan without touching the sides.
- Next, carefully pour boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan. For your safety, the water is best added once the prepared pan is in the oven.
- Bake your keto mocha cheesecake for 60-70 minutes until the cheesecake is set around the edges, yet the center diameter (about 2 inches) of your cheesecake can still slightly jiggle in the pan.
- Do not over-bake your cheesecake. It will continue to set as it cools.
- Turn the oven off and allow the cheesecake to cool in the oven for one hour with the oven door slightly ajar. I like using a wooden spoon to keep the oven from closing completely.
- Then, place your cheesecake on a cooling rack and allow the cheesecake to cool further on the kitchen counter for at least another 60 minutes. Note that it's vital that the cheesecake is completely cool before storing it in the refrigerator.
- Once your cheesecake has been allowed to cool on the kitchen counter, Run a knife around the springform pan and release the cheesecake from the top portion of the pan. Note that the bottom of the springform pan will stay in place.
- Next, carefully wrap the cheesecake with plastic cling wrap and allow it to sit in the refrigerator for at least 12 hours and up to 36 hours before serving.
Keto Chocolate Ganache Layer
- Melt the sugar-free chocolate chips with the butter in a microwavable bowl in 30-second intervals or using a double boiler. Stir until well combined.
- To this mixture, add the heavy cream ¼ cup at a time. Set aside.
- Add the chocolate ganache to the top of the mocha cheesecake once the cheesecake has thoroughly cooled in the refrigerator the next day.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 325Total Fat: 40.5gSaturated Fat: 19.8gCholesterol: 150mgSodium: 155mgCarbohydrates: 5.2gNet Carbohydrates: 4.1gFiber: 1.1gSugar: 1.2gProtein: 11g
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