Keto Chocolate Espresso Cream Cake

Get ready to indulge in a delightful, low-carb, keto-friendly dessert—a creamy chocolate cake layered with a chocolate espresso crust. This treat stands out as it’s lighter than a traditional cheesecake and airier than your usual cake.

Best of all, it’s no-bake! With just a few straightforward steps and basic ingredients, we’ll guide you through crafting this exquisite dessert. Let’s begin the sweet adventure, step by step.

Preparing tools and components

Prepare the pan

We start with a 9-inch springform pan where we spread a layer of parchment paper on the bottom. We can use scissors or a sharp knife to trim the excess edges. Next, add a little oil to a paper towel and wipe down the sides. This step is optional but helps make it easier to remove the cake from the pan.

Ingredients needed for the crust

• Almond flour
• Unsweetened cocoa powder
• Instant espresso powder (important it is not granular)
• Sugar substitute (such as a combination of stevia and erythritol)

Preparing the crust

Mix the dry ingredients

In a blender bowl, add an amount of almond flour along with an amount of unsweetened cocoa powder. In order to give the crust some depth and flavor, we use espresso powder. Make sure to use instant espresso powder, not granulated ones.

Sweetener

We sweeten the mixture with a sugar substitute equivalent to two tablespoons of regular sugar. In this recipe, we used a combination of stevia and erythritol that is twice as sweet as regular sugar. For this reason, the sweetness level should be measured instead of the actual ingredients to avoid any misunderstanding.

Add butter

Using a whisk, mix the dry ingredients to remove any clumps. Then add four tablespoons of melted unsalted butter. Use a rubber spatula to mix the butter into the dry ingredients until completely combined.

Formation of the crust

Place the mixture in the springform mold and press it until it completely covers the bottom of the mold. This process can take a few minutes, but we must continue until we get a firm crust. After that, we put the mold in the refrigerator to cool while we prepare the rest of the cake.

Prepare the cream and chocolate mixture

Gelatin processing

Empty one bag of unflavored gelatin into a small bowl. Add a cup of boiling water and whisk until the gelatin dissolves completely. After that, we leave it aside to cool a little.

Whip the cream

In a large mixing bowl, add an amount of heavy cream. Using an electric mixer, beat the cream until completely whipped.

Prepare the cream cheese mixture

In a separate bowl, add 8 ounces of softened cream cheese along with some unsweetened cocoa powder and a sugar substitute equal to 1 cup of regular sugar. We also add a little vanilla extract. We use the same electric mixer to mix the ingredients until combined.

Add gelatin

Pour the cooled gelatin mixture into the cream cheese mixture and continue mixing. Be sure to scrape the sides once or twice to make sure the gelatin is evenly distributed.

Mix the whipped cream

Add the whipped cream to the cream cheese mixture and continue mixing using the mixer until completely combined. There may be a need to scrape down the sides once or twice, but all the little clumps should be gone so you get a uniform, creamy mixture.

Assemble the cake

Pour the mixture

We take the mold out of the refrigerator and pour the creamy mixture into the mold. We use a spatula to clean the surface and make it even. Next, shake the mold slightly to distribute the mixture evenly. Place the mold in the refrigerator for at least three hours to cool the cake and set.

Finishing and decorating

Chocolate

While the cake is cooling, we prepare some of our favorite low-carb chocolates. Place the chocolate in the freezer to solidify. Any low carb chocolate like Lily’s or something similar can be used.

Remove the cake from the mold

When it is finished cooling, take the cake out of the refrigerator. Run a knife around the edges of the cake to loosen it slightly. Next, we carefully remove the outer ring of the die.

Decorate the cake with chocolate

We take the chocolate out of the freezer and use a grater or fine level to shave the chocolate over the cake. For the amount of frosting you see here, half of the mini chocolate bar was used. You can add more chocolate chips as a personal addition.