Low carb mini cafe mocha cheesecakes are creamy and delicious individual desserts. Made without sugar, perfect for keto, low carb and diabetic friendly.
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. (Refer to the detailed video instructions below if further clarification is needed)
Video
Notes
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.