Sugar-Free Mocha Cheesecake – Rich, Caffeinated, and Surprisingly Low-Carb

If coffee and chocolate had a baby—and that baby grew up keto—it would taste like this.

This sugar-free mocha cheesecake is dense, creamy, and just indulgent enough to make you forget it’s low-carb. I’ve served it to non-keto friends who had no idea. The espresso punch, the silky center, the soft chocolate finish… it doesn’t just “pass” as a real dessert—it is one.

I used to overthink keto cheesecakes (too gritty, too sweet, not enough structure). This one avoids all those traps, thanks to smart fat balancing, a quick espresso bloom, and the one ingredient that saves the texture every time: coconut flour (just a touch).

💡 What Makes This Feel Like Real Food

• Creamy, not cloying – Sour cream adds tang and lightness.
• No stevia overload – The original had 32 packets. I use a custom erythritol + monk fruit blend to avoid bitterness and bulk up the volume.
• No crust crumble – A low-carb biscotti crust holds firm and slices clean, even after chilling.
• Balanced espresso – Not overpowering. It enhances the chocolate like salt does with caramel.

🧾 Ingredients That Kept It Keto

Crust

• 1 cup low-carb chocolate biscotti crumbs – Gives a satisfying crunch. I blitz mine from leftover homemade biscotti.
• 2 tbsp sweetener (erythritol or monk fruit blend) – A couple tablespoons is plenty here.
• 4 tbsp butter, melted – Binds the crust and gives that melt-in-mouth feel.

Filling

• 3 tsp instant espresso powder – Bloomed in water to avoid grit.
• 24 oz cream cheese – Room temp is key for a smooth batter.
• 2/3 cup granulated sweetener – Equal to 1⅓ cup sugar, but with better glycemic impact.
• 4 large eggs – Structure and richness.
• 1 cup sour cream – Lightens the dense batter and boosts tang.
• 1.5 tbsp coconut flour – Just enough to stabilize without adding carbs.
• 4 oz unsweetened chocolate, melted – Use baking chocolate, not cocoa powder, for that true mocha depth.

Topping

• 1.5 cups sour cream
• 1 tsp espresso powder
• 2 tbsp sweetener
• Optional: sugar-free chocolate shavings or cocoa powder for garnish

🔁 Low-Carb Substitutions That Hold Up

Ingredient	Substitution	Effect
Biscotti crumbs	Almond flour + cocoa powder	Works, but slightly softer crust
Instant espresso	Brewed espresso, reduced	Adds moisture, may loosen batter slightly
Unsweetened chocolate	100% cocoa baking chips	Works well, just check for added fillers

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	Fix It Like This
Grainy texture	Cold cream cheese or unbloomed espresso	Let cream cheese soften fully; mix espresso with water first
Bitter stevia aftertaste	Too many packets	Switch to blended sweeteners with bulk (like erythritol/monk fruit)
Cracked top	Oven temp too high or opened early	Bake low and slow, and cool gently in the oven

👩‍🍳 How to Make It (Step-by-Step)

1. Preheat oven to 325°F. Place a roasting pan with water on the bottom rack.
2. Make crust: Mix biscotti crumbs, sweetener, and butter. Press into a 9″ springform pan.
3. Bloom espresso: Stir espresso powder into 2 tsp warm water. Set aside.
4. Make filling: Beat softened cream cheese and sweetener until fluffy. Add eggs one at a time. Then sour cream, coconut flour, melted chocolate, and espresso mix.
5. Pour into pan. Tap lightly to release air bubbles.
6. Bake for 60 min. Turn oven off, leave cheesecake inside (door closed) for 25 min.
7. Make topping: Stir sour cream, espresso powder, and sweetener. Spread over cake and return to oven for 5 min (oven off).
8. Cool on a rack, then refrigerate 8 hours or overnight. Run knife around edge before removing from pan.

🧠 Tricks That Made This Work Better

• Water bath helps set the texture without cracking—don’t skip it.
• Use a sharp knife wiped clean after each slice for perfect pieces.
• Don’t overbake. A slight jiggle in the middle is a good sign.

🧊 How I Store and Track It

• Refrigerator: Keeps 5–6 days, airtight container.
• Freezer: Freeze slices individually, wrapped in parchment then plastic.
• Macros stay steady—just don’t thaw at room temp or topping may weep.

❓ Keto Cooking What-Ifs (Answered)

Q: Can I use cocoa powder instead of chocolate?
A: No, the fat from real chocolate helps set the texture. Cocoa powder alone = chalky.

Q: Is coconut flour necessary?
A: Yes, even 1.5 tbsp helps absorb moisture and prevent a soggy center. Almond flour won’t cut it here.

Q: Is sour cream optional?
A: For the topping, maybe. But in the batter? No—it’s essential for balance and richness.

🧮 Full Nutrition Facts (Per Slice – 1 of 12)

Nutrient	Amount
Calories	215 kcal
Total Fat	19.6 g
– Saturated Fat	11.1 g
– Polyunsaturated Fat	1 g
– Monounsaturated Fat	4 g
Cholesterol	106 mg
Sodium	177 mg
Potassium	102 mg
Total Carbohydrates	7.4 g
– Dietary Fiber	4.1 g
– Net Carbs	3.3 g
– Sugars	1 g
Protein	5.3 g
Vitamin A	800 IU
Vitamin C	0.8 mg
Calcium	110 mg
Iron	0.5 mg

Check out More Recipes:

• Mocha Latte Cake – Sugar-Free, Protein-Packed, and Shockingly Moist
• Sugar-Free Coconut Cake – Low-Carb, Moist, and Tropical AF
• Sugar-Free Pumpkin Cheesecake – No-Bake, Low-Carb, and Fall-Obsessed