Cafe Mocha Sugar Free Mini Cheesecakes are delicious and creamy desserts flavoured with that taste of coffee and chocolate.
These mini cheesecakes are a great way to portion control while enjoying a creamy, lightly sweetened dessert with only 2g of total carbs per cheesecake.
Coffee and chocolate are a great combo in these mini cheesecakes that are sugar free, keto, low carb and diabetic friendly.
I was inspired to make these low carb cafe mocha mini cheesecakes while I was creating my Keto Cheesecake Cupcake recipe.
Table of Contents:
The sugar free cafe mocha mini cheesecakes are made with an almond flour crust and a cream cheese filling flavoured with coffee and chocolate.
- Cream cheese: for that mild sweet and pleasant tang, using a softened cream cheese for easy mixing.
- Almond Flour: combined butter and almond flour are used for a thin layer of crust in the bottom of these keto cafe mocha cheesecakes.
- Vanilla Extract: enhancing the flavours in this creamy low carb cheesecake
- Erythritol: my favourite sweetener, it is the closest sweetener to sugar and as a type 2 diabetic it does not seem to spike my blood sugars. You can use granular or powdered sweetener for this recipe. I used granular.
- Espresso Powder: giving it that coffee flavour while enhancing all the other ingredients, you can also use instant coffee powder.
- Cocoa Powder: a sugar free chocolate, giving these mini cheesecakes a full rich chocolate flavour.
Steps by step instructions
How to make sugar free cafe mocha mini cheesecakes?
STEP 1: Preheat oven to 350°F.
STEP 2: Using a medium size bowl, mix together the almond flour and melted butter to make the crust. Line 12 cupcake liners on a baking sheet and spoon out 1 teaspoon of the crust into the silicone cupcake liners or paper cupcake liners.
Flatten the crust out evenly in the bottom of the cupcakes with your fingers.
There is no need to pre-bake the crust, it will bake together after we add the filling.
STEP 3: Using a mixer, beat the cream cheese and sweetener on medium speed until well combined and creamy. Add the eggs, vanilla extract, espresso and cocoa powder, beat for another 2-3 minutes on medium high speed. Scrape down the sides of the bowl as needed.
STEP 4: With an ice cream scoop, divide the cream cheese filling into the cupcake liners. About one scoop is enough, if you have any extra filling spoon it out evenly amongst the 12 cheesecakes.
- STEP 5: Bake the mini cheesecakes in the oven at 350°F for 16-18 minutes, or until set. Remove from oven and allow to cool completely and then store in the refrigerator overnight.
This is optional and mostly for aesthetics but I like to dust the mini cheesecakes with cocoa powder and top with two coffee beans.
Serving: these low carb cafe mocha mini cheesecakes are best served the day after making them. Store in the fridge overnight before consuming.
Intensity: the measurements for the espresso and cocoa powder are for a light flavour of coffee and chocolate. For more intense flavours add more of these ingredients.
Storage: store in an airtight container in the fridge for up to 4-5 days.
These mini mocha cheesecakes are sugar and gluten free. Here are a few variations to make them with different flavours other than coffee cheesecake.
- Berries - mix in a cup of your favourite low carb berries like blueberries, strawberries or blackberries.
- Peanut Butter - for a delicious peanut butter cheesecake add a cup of creamy natural peanut butter to the filling.
- Citrus - make a citrusy cheesecake and add the zest of your favourite citrus fruits to the cheesecake filling.
If you decide to enjoy any of the variations above, leave out the espresso and cocoa powder in the recipe.
Equipment used to make this recipe
I used a variety of kitchen tools for this recipe but the main equipment I used was my trusty Kitchen Aid Stand Mixer. If I had to give up all my kitchen tools and only keep one it would be a stand mixer as it makes everything so much easier and quick.
Frequently asked questions
Yes, freeze for up to one month. Wrap each individual cupcake in plastic wrap and then in tin foil. Thaw on the kitchen counter at room temperature for 30 minutes.
Each sugar free chocolate mini cheesecake contains roughly 2g of carbs and therefore should be safe for someone with diabetes to consume. This recipe is made with low carb ingredients compared to traditional cheesecake recipes. However, you should monitor your blood sugars after consuming a mini cheesecake to see how it affects you personally.
Cafe Mocha Sugar Free Mini Cheesecakes
- Preheat oven to 350°F
- Line 12 cupcake liners onto a baking tray.
- Mix together the butter and almond flour and spoon 1 teaspoon of the mixture into the cupcake liners.
- Use your fingers to press down on the mixture to evenly form the crust. Set aside.
- In a stand mixer or hand mixer beat together the cream cheese and erythritol on medium speed until creamy. About 1 minute.
- Add the eggs and vanilla extract, espresso and cocoa powder and beat on medium/high speed for 2 minutes, scraping down the sides of the bowl as needed.
- Use an ice cream scoop, spoon the filling evenly into the 12 cupcakes.
- Bake at 350°F for 16-18 minutes until set.
- Allow to cool and then store covered with plastic wrap in the refrigerator overnight.
- (Optional) Dust with cocoa powder and top with coffee beans.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.