Ingredients

1 1/4 cup super fine, blanched almond flour

3/4 cup crushed pecans

5 tablespoons butter (melted)

2 tablespoons Monkfruit sweetener

2 tablespoons cocoa powder

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

1 cup Lily’s Sugar Free Semi Sweet Dark Chocolate Chips

1 cup heavy whipping cream

Instructions

Step 1: Preheat the oven to 350 degrees F.

Step 2: In a bowl, mix almond flour, crushed pecans, melted butter, 2 tablespoons cocoa powder, and 2 tablespoons Monkfruit sweetener. Press the mixture firmly onto the bottom of a parchment paper-lined 9-inch springform pan to form the crust.

Step 3: In a large bowl, beat cream cheese and 1 cup confectioners Monkfruit sweetener with an electric mixer until smooth and well combined. Add sour cream, vanilla extract, 1/3 cup cocoa powder, and espresso powder, mixing thoroughly.

Step 4: Add eggs one at a time, beating on low speed after each addition just until blended. Avoid overmixing. Pour the batter over the prepared crust.

Step 5: Bake for 1 hour to 1 hour 10 minutes, or until the center is almost set but still slightly jiggly. Run a knife around the rim of the pan to loosen the cheesecake, and let it cool before removing the rim.

Step 6: Refrigerate the cheesecake for at least 4 hours to set completely.

Step 7: To prepare the ganache, finely chop the chocolate chips. Heat the heavy whipping cream until piping hot, then pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth. Pour the ganache over the chilled cheesecake and chill overnight before serving.

Tips & Variations

Use room temperature eggs to ensure a smooth batter and prevent cracking during baking.

For a more intense coffee flavor, add an extra tablespoon of espresso powder.

Substitute pecans with walnuts or hazelnuts for a different nutty twist on the crust.

To make this dessert keto-friendly, ensure all sweeteners are suitable for your diet.

If you don’t have a springform pan, line a regular cake pan with parchment and carefully remove the cake using the paper edges once cooled.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For best results, consume within this period. If you want to freeze it, wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended to maintain the texture and flavor.

FAQs

Can I use regular sugar instead of Monkfruit sweetener?

Yes, you can substitute with regular granulated or powdered sugar, but the sweetness and texture may vary slightly. Adjust the quantity to your taste, as sugar is sweeter than some sweeteners.

What if I don’t have espresso powder?

If you don’t have espresso powder, you can use instant coffee granules or a shot of strong brewed coffee to enhance the mocha flavor. Start with less and adjust to your preference to avoid overpowering the cheesecake.