Chocolate Coffee Cheesecake with Chocolate Sauce

 If you're looking for a rich and delectable dessert that packs on delicious flavors (but not calories), look no further!  The cheesecake has a silky smooth texture and is topped with a finger-licking homemade chocolate sauce. 


½ cup almond meal flour
¼ cup coconut flour
2 tablespoon coconut oil, melted
3 tablespoons water

8 oz. plain reduced fat cream cheese, at room temperature (or slightly softened in the microwave)
1/3 cup plain greek yogurt
1 egg
½ cup xylitol
1 scoop chocolate whey protein powder
2 tablespoons instant coffee

¼ cup unsweetened cocoa powder
2 tablespoons maple syrup
¼ cup water


1. Preheat oven to 325 degrees F. Coat 3 mini spring form pans (4½”) with non-stick spray and set aside. 

2. In a mixing bowl, stir the crust ingredients together until mixture turns crumbly.

3. Pour crust ingredients into prepared pans and press down until a crust forms.

4. Using a handheld mixture beat cream cheese and yogurt until smooth.

5. On low speed mix in the remainder of ingredients until smooth and creamy.

6. Evenly pour batter into the prepared pans.

7. Bake in the oven for 15 minutes, then reduce oven temperature to 180 degrees F. Bake an additional 35-40 minutes or until cheesecakes have firm edges but slightly jiggles in the center.

8. Let cheesecakes cool on a wire rack for an hour then place them in the fridge for 2 hours.

9. To make the sauce, combine all of the sauce ingredients in a bowl and whisk until smooth.

10. When ready to eat, remove cheesecakes from the pans and drizzle with chocolate sauce. Enjoy!

Makes 12 servings
1 serving is 1 slice with about 1 tablespoon of chocolate sauce

Macros for 1 serving
147 calories, 5g protein, 14.5g carbs, 9.6g fat, 1.9g sugar, 2g fiber

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