Ingredients
– 2 cups almond flour
– 1/2 cup unsweetened cocoa powder
– 1/2 cup butter, melted
– 3 tablespoons erythritol (or your preferred sweetener)
– 2 cups cream cheese, softened
– 1 cup heavy cream
– 3 large eggs
– 2 tablespoons instant coffee granules
– 1 teaspoon vanilla extract
– A pinch of salt
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Baking sheet
– Parchment paper
Step-by-Step Instructions
Let’s start by preheating your oven to 350°F (175°C). While that’s heating up, I like to prepare the crust. In a bowl, combine the almond flour, cocoa powder, melted butter, and erythritol. Mix it until you get a crumbly texture. Once that’s ready, press it evenly into the bottom of the springform pan. Bake the crust for about 10–12 minutes, just until it’s firm. Oh, the aroma of the toasted almond flour mixed with cocoa is heavenly! (See the next page below to continue steps…)