This Sugar Free Coffee Low Carb Cheesecake recipe is gluten free and nut free. It's an easy keto cheesecake recipe and sugar free even with the chocolate crust and chocolate syrup on top! It is one of the best low-carb desserts for special occasions! Just 4 net carbs per serving or 6 total carbs!
Best Sugar Free Coffee Cheesecake Recipe
Hands down, this is the best, most delicious cheesecake you will have that's sugar free!
Combining creamy coffee flavour and creamy cheesecake filling, makes for a winning combo in my book! Two of my favorite ingredients create the ultimate best cheesecake dessert.
Coffee lovers everywhere are rejoicing! Don't forget the best fact of all, it's a NO BAKE recipe !!! Even if you may not be a coffee lover, you will absolutely love the flavors in this easy coffee cheesecake recipe!
How to Make Sugar Free Coffee Cheesecake
For the No Bake Pie Crust you need:
Unsweetened shredded coconut , unsweetened cocoa powder, sunflower seeds, (unsalted raw), Swerve sweetener, sea salt, room temperature butter
Cheesecake Filling Ingredients
hot brewed coffee, gelatin, softened cream cheese, coffee extract, vanilla liquid stevia, salt, heavy cream
Sugar free chocolate chips and coconut oil
Place coconut and sunflower seeds into food processor and blend until ground well.
Add the rest of the crust ingredients into food processor and process until smooth.
Press crust mixture with hands onto the bottom of an 8 inch springform pan. Set aside.
Pour hot brewed coffee into a bowl or cup.
Pour in gelatin and stir until dissolved. Set aside to come to room temperature.
Add softened cream cheese into a stand mixer and blend on high until smooth.
Add the cooled coffee and gelatin, extract, stevia and salt.
Blend on high until incorporated. Pour in the heavy whipping cream and blend on high until mixture looks whipped and thickened about 5 minutes.
Pour onto crust in pan. Do not bake cheesecake! Refrigerate for 3 hours or overnight.
When ready to serve, melt chocolate chips and coconut oil in a small microwavable bowl for 30 seconds, stir till smooth and pour over cheesecake.
Is Regular Cheesecake Keto?
No, most regular cheesecakes are not low in carbs enough and include added sugar, to be considered keto friendly.
What restaurants serve low carb cheesecake?
I only know of one low carb cheesecake made at the Cheesecake Factory. Though their cheesecake is low carb, it is made with artificial sugar substitutes and our cheesecake recipes are always made with natural, low carb sweetener that won't spike blood sugar.
Can I make this Cheesecake Dairy Free?
Yes you can make this cheesecake dairy free by swapping the butter with vegan butter and the cream cheese with a dairy free alternative. swap the heavy cream with canned coconut cream.
Can I make this coffee cheesecake without coffee?
You could make this cheesecake without the coffee but you would also need to replace the liquid amount of coffee with something else. It might just be easier for you to use one of my many other
Can I Change Low Carb Sweeteners?
Yes you can use any sugar free sweetener you prefer. To swap the granulated Swerve sweetener, I'd suggest Monk Fruit granulated for the pie crust.
To swap the vanilla liquid stevia in the filling, I do not recommend granulated sweetener. Please use a liquid low carb sweetener or a confectioners sweetener that is low carb. Here is my fool proof Sweetener Guide & Conversion Chart.
How to Store No Bake Sugar Free Cheesecake
Keep leftovers in an airtight container in the refrigerator for up to a week.
Nutritional Information below does not include optional chocolate topping.
More Low Carb Desserts
Sugar Free Key Lime Pie Cheesecake Jars
Frozen Strawberry Cheesecake Pie
No Bake Strawberry Cheesecake Jars
No Bake Sugar Free Coffee Cheesecake (Keto, Nut Free)
No Bake Sugar Free Coffee Cheesecake
- ¾ cup unsweetened shredded coconut
- ¼ cup unsweetened cocoa powder
- ½ cup sunflower seeds unsalted raw
- ¼ cup Swerve sweetener granulated
- ¼ teaspoon salt
- 4 tablespoon butter room temperature
- ¾ cup coffee hot
- 2.5 teaspoons gelatin
- 16 ounces cream cheese room temperature
- 2 teaspoon coffee extract
- 2 teaspoon vanilla liquid stevia
- ¼ teaspoon salt
- 1 cup heavy whipping cream
- 2 ounces sugar free chocolate chips
- 1 tablespoon coconut oil
- Place coconut and sunflower seeds into food processor and blend until ground well.
- Add the rest of the crust ingredients into food processor and process until smooth.
- Press crust mixture with hands onto the bottom of an 8 inch spring form pan. Set aside.
- Pour hot brewed coffee into a bowl or cup.
- Pour in gelatin and stir until dissolved. Set aside to come to room temperature.
- Add cream cheese into a stand mixer and blend on high until smooth.
- Add the cooled coffee and gelatin, extract, stevia and salt. Blend on high until incorporated.
- Pour in the heavy whipping cream and blend on high until mixture looks whipped and thickened about 5 minutes.
- Pour onto crust in pan.
- Refrigerate for 3 hours or overnight.
- When ready to serve melt chocolate and coconut oil in a small microwavable bowl for 30 seconds, stir till smooth then pour over cheesecake.
Sugar free?? When the chocolate contains Demerara sugar?
No there is not any sugar in the chocolate it is made with stevia.
What can I use instead of gelatin? I do not have it. I live in a small town and even when I went to Lincoln I couldn't find grass fed gelatin.
You may be able to use another thickener like xanthan but gelatin works best.
I made this recipe, preparing first the coffee extract and the results were superb! Thank you!!
Hi, I love coffee but my husband doesn’t though he will eat chocolate/coffee ice cream occasionally . I did not have the coffee extract but I figured that would be OK since he’s not a big coffee person. I don’t think it had the right flavor without it after all so I used a little vanilla extract and a little coconut extract. Still didn’t like the flavor so I added cocoa powder to the cheesecake itself. I know this adds more carbs but I wanted him to eat it. Are used liquid Monk fruit liquid Stevia and a tiny bit of powdered lankanto as he still has a sweet tooth. Came out great. Usually I don’t adjust your recipes that much. I have to say I will be using the crust part of this recipe a lot! Do you have a recipe that uses the same ingredients but in a cookie form?
Looks great! Could I substitute pecans for the sunflower seeds and still achieve the desired consistency for the crust?
Yes that would work.