Mocha Truffle Cheesecake Squares Low Carb
Indulge your chocolate cravings while staying on track with these decadent Mocha Truffle Cheesecake Squares, a low-carb dessert that’s as luxurious as it is guilt-free. Featuring a rich almond flour and cocoa powder crust, topped with a velvety mocha-infused cheesecake layer made with cream cheese, dark chocolate, and a hint of coffee, this recipe delivers bold flavors in every bite. Perfectly portioned into 12 squares, these treats are ideal for keto-friendly desserts, dinner party indulgences, or satisfying a sweet tooth. Ready in under an hour (plus chilling time), they’re easy to prepare and can be garnished with shaved chocolate for an added touch of elegance.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Unsalted butter
- 3 tablespoons Granulated erythritol
- 2 tablespoons Cocoa powder (unsweetened)
- 16 ounces Cream cheese (softened)
- 0.5 cups Granulated erythritol
- 2 large Eggs
- 0.25 cups Heavy cream
- 4 ounces Dark chocolate (at least 70% cacao, melted)
- 1 teaspoons Instant coffee powder
- 1 teaspoons Vanilla extract
- 1 ounces Baking chocolate (optional garnish, grated or shaved)
Instructions
Preheat your oven to 325°F (160°C) and line a 9x9-inch baking pan with parchment paper, allowing the edges to hang over the pan for easy removal later.
Prepare the crust: In a medium-sized mixing bowl, combine almond flour, melted butter, 3 tablespoons of granulated erythritol, and cocoa powder. Mix until the mixture resembles damp sand and is well combined.
Press the crust mixture evenly into the bottom of the prepared baking pan. Use the bottom of a glass or measuring cup to flatten and smooth the crust. Bake for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 1/2 cup of granulated erythritol together using a hand or stand mixer until smooth and creamy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition to ensure a smooth filling.
Mix in the heavy cream, melted dark chocolate, instant coffee powder, and vanilla extract. Beat until all ingredients are fully incorporated and the mixture is creamy and rich.
Pour the cheesecake batter over the pre-baked crust, spreading it evenly with a spatula.
Bake the cheesecake for 35-40 minutes, or until the edges are set and the center has a slight wobble when gently shaken.
Remove the cheesecake from the oven and let it cool to room temperature in the pan. Then transfer it to the refrigerator to chill for at least 4 hours or overnight for best results.
Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into 12 squares for serving.
Optional: Garnish each cheesecake square with grated baking chocolate or chocolate shavings before serving.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.7 g | 443% | |
| Saturated Fat | 165.7 g | 828% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 1643 mg | 71% | |
| Total Carbohydrate | 270.2 g | 98% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 60.2 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 942 mg | 72% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1837 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
