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This was one of the first LCHF cheesecake recipes I made and I honestly wasn’t sure how it would turn out, but this is a beautiful cheesecake. It is incredibly rich and decadent and has a smooth, heavy look to the inside which I love with a baked cheesecake. Great for adult guests with the coffee and brandy, this cheesecake is sure to be a hit. The carbs are very much on the higher side though, making this a rare treat and a good option to serve to non LCHF guests.
Choc Coffee Cheesecake with Brandy
100g almond meal
30g cocoa powder
2 tbsp sweetener (I use Natvia)
dash of ground cinnamon
60g butter, melted
1.5kg cream cheese, softened
150g sweetener
3 eggs
250g 90% Lindt chocolate
2 tbsp thickened cream
250g sour cream
1/4 tsp salt
4 tsp instant coffee in 80ml hot water (I use decaf coffee)
30ml brandy
2 tsp vanilla extract
Preheat oven to 175C. Fill a baking tray with hot water and position on lower rack of oven. Line the bottom of a springform with baking paper and grease the
sides with no taste coconut oil.
Combine almond meal, cocoa, 2 tbsp sweetener and cinnamon in a bowl with a fork. Add melted butter, mix and then knead through with fingers. Press into the
lined pan. Combine chocolate and cream in a bowl over a pot of simmering water. Heat and stir until melted and smooth.
In a bowl, mix cream cheese with stick mixer until smooth. Add sweetener a bit at a time, mixing well each time. Add eggs, one at a time and mix until smooth
after each addition. Add chocolate, mix until blended. Add sour cream, salt, coffee, brandy, and vanilla. Mix until blended. Pour mixture over base in pan.
Bake over the hot water on middle rack for 30 minutes. Check and if starting to get too browned cover with a circle of baking paper pressed over the top of the
cheesecake. Bake another 15 minutes. Turn off the oven and let the cheesecake cool with the door slightly open for 45 minutes.
Remove from oven, if you like, run a plastic knife around the sides to make sure they don’t stick. Refrigerate overnight or until completely chilled and set. Remove from springform, slice and serve with whipped cream and a sprinkle of cacao nibs if preferred.
Nutritional Info:
Cals – 550.8
Fat – 56.4g
Protein – 13.3g
Total Carbs – 16.8g
Fibre – 3.8g
Sugars – 6.3g
Net Carbs – 12.9g
If counting sweeteners, add 12.1g carbs
Looks yummy 🙂