1-First, prepare the crust by mixing 1 1/4 cups pecan flour or another nut or seed meal, 3 tablespoons cocoa powder, 3 tablespoons erythritol-based sweetener, and 1/4 teaspoon salt in a bowl. Stir in 1/4 cup melted butter until it forms a crumbly dough, then press it firmly into the bottom of a greased 9-inch springform pan lined with parchment paper. This step creates a solid base that complements the creamy filling perfectly.

2-Next, bake the crust at 325°F for 10 minutes, then let it cool while you prepare the rest. Don’t forget to wrap the bottom and halfway up the sides of the pan with tin foil to prevent leaks during baking. In a small bowl, mix 1/3 cup heavy whipping cream and 1 tablespoon espresso powder to infuse that rich coffee taste.

3-For the filling, beat 24 ounces full-fat cream cheese on medium speed for 1-2 minutes until it’s creamy and smooth. Add 1/2 cup sweetener blend, 1/4 cup erythritol, and 1 teaspoon vanilla extract, mixing well to combine. Then, incorporate the cream and espresso mixture, tasting and adjusting for sweetness and coffee strength as needed. For even better results, check out our keto baking tips for internal advice on perfecting textures.

4-Beat in 3 large eggs one at a time, scraping the bowl between each addition to ensure everything blends evenly. Pour the filling over the cooled crust and smooth the top. Place the pan in a larger roasting pan, then add hot water to the roasting pan until it reaches halfway up the sides of the springform pan for a water bath. Bake at 300°F for 70-90 minutes until the center is mostly set but still slightly jiggly.

5-After baking, cool the cheesecake to room temperature, then refrigerate it for 2-3 hours to set fully. Loosen the edges with a sharp knife before removing the sides of the pan. For the glaze, heat 1/2 cup heavy whipping cream and 1 tablespoon allulose until simmering, remove from heat, add 2 ounces chopped sugar-free chocolate, let it sit for 5 minutes, and whisk until smooth. Pour the slightly thickened glaze over the chilled cheesecake, spreading to the edges, and chill for another 30 minutes to set.