Keto Dalgona Coffee Cheesecake

If you love coffee as much as I do, you are going to really enjoy this keto dalgona coffee cheesecake.

It combines a rich coffee cream filling with that famous fluffy whipped coffee topping you might remember from a few years ago.

Finding good desserts can be tough on a low carb routine, which is why I love keeping options like this around.

Because it is completely low carb and keto friendly, you can enjoy a thick slice without worrying about hidden sugar or throwing off your daily goals.

You do not even need to turn on your oven to make it, which makes the prep simple and stress free.

Why I Love This Recipe

No Baking Needed – You get a firm, sliceable cheesecake completely set in the fridge without turning on the oven.

True Coffeehouse Flavor – Real espresso and whipped coffee deliver an authentic mocha taste that outshines plain desserts.

Airy Mousse Texture – Folding whipped cream into the filling gives every single bite a melt-in-your-mouth feel.

Ingredients You’ll Need

For the Crust

• 1 1/2 cups Almond Flour
• 2 tbsp Unsweetened Cocoa Powder
• 1/4 cup Butter, Melted
• 3 tbsp Powdered Monk Fruit Allulose Blend
• 1/4 tsp Salt

For the Filling

• 16 oz Cream Cheese, Softened
• 3/4 cup Powdered Monk Fruit Allulose Blend
• 2 tbsp Instant Espresso Powder
• 1 tbsp Hot Water
• 1 tsp Vanilla Extract
• 1 1/4 cups Heavy Cream, Cold

For the Dalgona Topping

• 2 tbsp Instant Coffee Granules
• 2 tbsp Granulated Allulose
• 2 tbsp Hot Water
• 3/4 cup Heavy Cream, Cold
• 1 tsp Unsweetened Cocoa Powder, For Dusting

How To Make

Step 1

Line an 8 inch springform pan with parchment. Mix the almond flour, cocoa powder, melted butter, sweetener and salt until crumbly, then press firmly into the bottom of the pan. Freeze while you make the filling.

Step 2

Dissolve the espresso powder in the hot water and let cool for 2 minutes. Beat the cream cheese and sweetener for 2 minutes until smooth, then beat in the espresso mixture and vanilla.

Step 3

In a separate bowl, whip the cold heavy cream to stiff peaks. Fold it into the coffee cream cheese mixture in three additions until light and no streaks remain.

Step 4

Spread the filling over the crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight until firm.

Step 5

Make the dalgona topping right before serving. Combine the instant coffee, granulated allulose and hot water in a bowl and beat with a hand mixer on high for 3 to 4 minutes until it turns pale, thick and holds soft peaks.

Step 6

In another bowl, whip the cold heavy cream to medium peaks. Fold the whipped coffee into the cream gently so you keep the signature caramel colored swirls.

Step 7

Release the cheesecake from the pan and pile the dalgona cream on top in soft swoops. Dust lightly with cocoa powder and serve cold.

Tips

Use Regular Instant Coffee for the Topping

For the dalgona foam, you must use standard instant coffee granules or instant espresso powder. Brewed liquid coffee or finely ground roasted beans will not whip into a foam at all.

I’ve found that granulated allulose works best here because it dissolves smoothly and helps stabilize the coffee foam without leaving any gritty texture behind.

Let the Dissolved Espresso Cool Completely

When you dissolve the espresso powder in hot water, make sure it cools down fully before beating it into the cream cheese.

If the coffee mixture is still warm, it will melt the fat in the cream cheese and leave you with a runny filling.

I like to set the small espresso cup in the fridge for five minutes while I measure the rest of the ingredients so it cools quickly.

Soften the Cream Cheese Completely

Make sure your cream cheese sits on the counter until it is truly soft before you start beating it.

If it is even slightly cold in the center, it will form tiny firm lumps that refuse to blend smoothly with the cold whipped cream.

You’ll get the best results if you leave the blocks out at room temperature for at least two hours before starting.

More Recipes

• Keto Caramel Macchiato Panna Cotta
• Keto Cinnamon Roll Cheesecake Bars
• Keto Pecan Pie Cheesecake Cups
• Keto Strawberry Crunch Cheesecake
• Keto Tiramisu Brownie Cups

FAQ

Why do I have to wait until serving to add the dalgona topping?

Whipped dalgona foam is delicate and will slowly lose its volume and turn watery if it sits in the fridge for too long. Adding it fresh keeps the texture fluffy and airy on top of the dense filling.

You can chill the base cheesecake overnight, but save whipping the topping for the moment you are ready to plate.