Ingredients

1 1/4 cup super fine, blanched almond flour

3/4 cup crushed pecans

5 tablespoons butter (melted)

2 tablespoons Monkfruit sweetener

2 tablespoons cocoa powder

3 (8 ounce) packages cream cheese

1/2 cup sour cream

1 cup confectioners Monkfruit sweetener

3 eggs (room temperature)

1/3 cup cocoa powder

2 tablespoons espresso powder

2 teaspoons vanilla extract

1 cup Lily’s Sugar Free Semi Sweet Dark Chocolate Chips

1 cup heavy whipping cream

Instructions

Step 1: Preheat the oven to 350 degrees F.

Step 2: In a bowl, mix the almond flour, crushed pecans, melted butter, 2 tablespoons cocoa powder, and 2 tablespoons Monkfruit sweetener until combined. Press this mixture evenly onto the bottom of a parchment paper-lined 9-inch springform pan to form the crust.

Step 3: In a large bowl, beat the cream cheese and 1 cup confectioners Monkfruit sweetener with an electric mixer until smooth and well combined. Add sour cream, vanilla extract, 1/3 cup cocoa powder, and espresso powder, mixing thoroughly.

Step 4: Add the eggs one at a time, beating on low speed after each addition just until blended. Pour the filling evenly over the prepared crust.

Step 5: Bake for 1 hour to 1 hour and 10 minutes, or until the center is almost set but still slightly jiggly. Run a knife around the rim of the pan to loosen the cake, then cool completely before removing the springform rim.

Step 6: Refrigerate the cheesecake for at least 4 hours to allow it to set properly.

Step 7: To prepare the ganache, combine the finely chopped dark chocolate chips with piping hot heavy whipping cream. Stir until the mixture is smooth and glossy. Pour the ganache over the chilled cheesecake, then chill overnight until set.

Tips & Variations

Use room temperature eggs to ensure a smooth batter without overmixing.

For a more intense coffee flavor, add an extra teaspoon of espresso powder to the filling.

You can substitute pecans with walnuts or almonds in the crust for a slightly different nutty taste.

For a dairy-free version, try using vegan cream cheese and sour cream alternatives, and replace heavy cream with coconut cream for the ganache.

If you don’t have Monkfruit sweetener, erythritol or regular sugar can be used, but adjust sweetness to taste.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To keep it fresh, wrap with plastic wrap or place it in an airtight container. When ready to serve, bring it to room temperature for about 15 minutes or enjoy it chilled. Leftover ganache-topped cheesecake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

FAQs

Can I make this cheesecake gluten-free?

Yes, this recipe is naturally gluten-free since it uses almond flour and nuts for the crust instead of traditional wheat flour.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecakes to easily remove the sides without damaging the cake. If you don’t have one, use a regular cake pan lined with parchment paper and allow the cake to cool completely before carefully removing it with the paper’s help.