This is my own recipe, although there is not a ton of variation when it comes to some keto items, so feel free to change it up to fit your own taste and/or dietary needs.
-1/4 cup sugar substitute (I use monk fruit)
-1/4 cup butter (softened to room temperature)
-1/4 teaspoon baking powder
-1/2 cup almond flour
-1 teaspoon coffee (liquid)
-1 teaspoon instant coffee (crystals)
Beat the monk fruit and eggs together until light and well whipped. Add the butter and whip until smooth. Add the other ingredients and mix until well blended. Pour into prepared pan or pans. I used 3 4" Springform pans. Bake for 20 minutes at 350.
While that bakes, prepare the filling.
-8 oz cream cheese, softened
-1/4 cup sugar substitute (I used monk fruit)
-1 whole egg
-1 egg yolk
-2 tablespoons cool coffee (liquid)
-1 tablespoon heavy cream
-1 teaspoon instant coffee crystals
Whip cream cheese and monk fruit together until well blended. Add all other ingredients and mix until well blended and smooth. Set aside. It will thicken slightly.
Allow the crusts to cool for about 10 minutes, then add the filling. Bake in a water bath for approximately 27 minutes at 350, then turn the oven off and leave in for an additional 7 minutes. Remove from the oven, remove from water bath, and allow to cool for 10 minutes, then move to the refrigerator for 4 hours.
-1/2 cup heavy whipping cream
-2 tablespoons monk fruit
-3 tablespoons Mascarpone cheese
Whip the heavy cream with the sweetener until thick - stiff peaks. Mix in the Mascarpone cheese just until blended. Put on top of cheesecakes. Dust the tops with cocoa powder.
When making 3 4" cheesecakes, it allows for 6 generous servings. You can change the counts based on your own serving sizes.
Per serving 1/6:
NET CARBS: 4
Note: It is a process, but a good first of the week meal prep item. I keep them tightly sealed and refrigerated and it will be dessert after dinner every night for a whole week.