Low Carb Decadent Mocha Cheesecake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

Steps:

• In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees.
• Combine pecans, sweetener, butter and cocoa in bowl of heavy-duty food processor.
• Process until pecans are chopped finely and all are combined (will be somewhat wet).
• Press mixture into bottom of 10" deep dish pie pan (using plastic wrap to cover nut mixture will keep it from sticking to your fingers and aid in spreading the nuts evenly). Set aside.
• In bowl of same food processor (no need to clean bowl) combine cream cheese, cream, sweetener, coffee crystals, vanilla and 1 egg. Process until well blended, scraping down bowl. Add the next two eggs one at a time, scraping down the bowl between each addition.
• Combined 4 T. butter and 8 oz chocolate in large microwave-safe bowl. Heat in microwave at medium power until melted.
• Add melted butter and chocolate to mixture already in food processor; process for one minute.
• Pour mixture from food processor into pie pan, spreading evenly.
• Bake in preheated oven for 1 hour, checking carefully after 50 minutes. Do not allow top to burn.
• Mix 2 T. of artificial sweetener with melted 1 ounce of chocolate.
• Stir 1 T. of artificial sweetener into sour cream and vanilla.
• Spread sour cream mixture over cheesecake, drizzling melted chocolate over in a swirled pattern.
• Return cheesecake to oven for five minutes.
• Remove from oven.
• Chill overnight.