Ingredients

The following ingredients have 12 Servings
  • 1 cup low carb chocolate biscotti (finely ground)
  • 2 packets stevia (or other low carb sweetener)
  • 4 tablespoons butter (melted)
  • 3 teaspoons instant espresso powder
  • 24 oz cream cheese (3 (8 ounce) packages)
  • 32 packets stevia (about 1 1/3 cups sugar equivalent)
  • 4 large eggs
  • 1 cup sour cream
  • 1 1/2 tablespoons coconut flour
  • 4 ounces unsweetened chocolate (melted)
  • 1 teaspoon instant espresso powder
  • 1 1/2 cups sour cream
  • 4 packets stevia (or other low carb sweetener)
  • sugar-free chocolates (for decorating)
  • cocoa powder (for dusting)

Instruction

  • Place a roasting pan filled with several inches of water on the bottom rack of the oven.
  • Spray the bottom and sides of a 9-inch springform pan with cooking spray. Place top oven rack in center of oven. Preheat oven to 325 degrees F.
  • Combine the chocolate biscotti crumbs with packets of sweetener and the melted butter. Press mixture onto the bottom of the prepared pan. Stir 3 teaspoons of espresso powder into 2 teaspoons of water and set aside.
  • Beat the cream cheese and 32 packets of sweetener (1 1/3 cup sugar equivalent) on medium speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Add 1 cup of sour cream and the coconut flour. Mix until well combined. Stir in the espresso/water mixture and the melted chocolate. Spoon mixture over the crust.
  • Bake at 325 degrees F for about 1 hour, or until the center is set but jiggles slightly. Turn off the oven and let the cake stand in the oven for 25 minutes with the door closed.
  • While the cheesecake is in oven, combine the remaining 1 1/2 cups sour cream with the 4 packets of sweetener and 1 teaspoon espresso powder. Once the 25 minutes are up, spread the mixture over the cheesecake and return the cake to the oven to let stand with the door closed for 5 more minutes. Remove from the oven.
  • Run a sharp knife around the edges of the cake and cool on a wire rack. Refrigerate the cake 8 hours or overnight. Remove the cake from the pan and garnish with a sprinkling of cocoa powder or sugar-free chocolates.