33+ Delicious Keto Coffee Dessert Recipes to Satisfy Your Sweet Tooth

Are you a coffee lover who’s also following a keto lifestyle?

If so, we have some exciting news for you!

We’ve compiled an extensive collection of 33+ keto coffee dessert recipes that will help you satisfy your sweet tooth without sacrificing your carb goals.

Whether you’re craving a rich coffee mousse, indulgent cheesecake bites, or a simple cup of keto coffee-flavored ice cream, these recipes are not only delicious but also keto-approved.

Gone are the days of choosing between your love for coffee and your desire to stick to a low-carb diet.

These recipes are carefully crafted to bring you the perfect balance of bold coffee flavor and the satisfying sweetness you crave, all while keeping the carbs to a minimum.

So grab your favorite coffee beans, pull out your baking supplies, and let’s dive into some of the most delightful keto-friendly coffee desserts you’ll ever taste.

33+ Delicious Keto Coffee Dessert Recipes to Satisfy Your Sweet Tooth

Whether you’re new to the keto lifestyle or a seasoned pro, these 33+ keto coffee dessert recipes are a great way to enjoy your coffee addiction while keeping your carb intake in check.

From creamy mousse to fluffy cupcakes and decadent cakes, there’s a keto coffee dessert for every craving and every occasion.

With a bit of creativity, you can transform your favorite coffee into a dessert that’s both indulgent and keto-friendly.

So, the next time you want to treat yourself to something sweet and satisfy that coffee craving, reach for one of these recipes.

Keto Mocha Mousse Delight

If you’re a fan of creamy desserts with a punch of coffee and chocolate, this mousse is for you. With just a few ingredients, you can whip up a luxurious treat perfect for after dinner or even a fancy brunch.

The blend of coffee and cocoa delivers that mocha magic without any added sugar or guilt.

Ingredients:

• 1 cup heavy whipping cream
• 2 tbsp unsweetened cocoa powder
• 1 tbsp instant coffee granules or espresso powder
• 3 tbsp powdered erythritol (or preferred keto sweetener)
• 1 tsp vanilla extract
• Shaved dark chocolate (90% cocoa or higher), optional garnish

Instructions:

1. In a large mixing bowl, combine the heavy cream, cocoa powder, instant coffee, erythritol, and vanilla extract.
2. Using a hand mixer, whip the mixture on high until stiff peaks form.
3. Spoon the mousse into serving glasses or ramekins.
4. Chill for at least 1 hour for best texture and flavor.
5. Garnish with shaved dark chocolate if desired.

This mousse is rich, smooth, and intensely flavorful.

The coffee adds a bold layer to the traditional chocolate mousse, creating a café-style dessert you’ll want to make on repeat.

Keto Coffee Cheesecake Bars

Imagine your favorite cheesecake infused with a subtle espresso kick and baked into convenient, portion-controlled bars.

These keto coffee cheesecake bars are indulgent yet low in carbs, making them ideal for sharing—or keeping all to yourself.

Ingredients (Crust):

• 1 cup almond flour
• 2 tbsp butter, melted
• 1 tbsp powdered erythritol
• Pinch of salt

Ingredients (Filling):

• 16 oz cream cheese, softened
• 2 large eggs
• 1/2 cup powdered erythritol
• 1/4 cup strong brewed coffee, cooled
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
2. Mix almond flour, melted butter, erythritol, and salt. Press firmly into the bottom of the pan to form the crust.
3. In a separate bowl, beat cream cheese until smooth. Add eggs, erythritol, coffee, and vanilla extract. Mix until fully combined and creamy.
4. Pour the filling over the crust and smooth the top.
5. Bake for 25–30 minutes or until the center is set but still slightly jiggly.
6. Let cool to room temperature, then refrigerate for at least 4 hours before slicing.

These cheesecake bars are dense, creamy, and beautifully balanced with that signature coffee depth.

They’re perfect for coffee lovers and dessert aficionados alike.

Keto Coffee Ice Cream Float

Here’s a unique spin on the classic soda float—made with keto-friendly coffee ice cream and fizzy, creamy add-ins.

This dessert is part drink, part indulgence, and totally satisfying for those hot days or late-night cravings.

Ingredients (Ice Cream):

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1 tbsp instant coffee or espresso powder
• 1/3 cup allulose or erythritol
• 1 tsp vanilla extract

Ingredients (Float):

• 1/2 cup sparkling water or plain seltzer
• Optional: a splash of unsweetened almond or coconut milk for creaminess

Instructions:

1. In a saucepan over medium heat, whisk together heavy cream, almond milk, coffee, sweetener, and vanilla until just warm and the coffee dissolves.
2. Remove from heat and chill the mixture in the fridge for at least 1 hour.
3. Pour into an ice cream maker and churn according to your machine’s instructions until soft-serve consistency. Freeze until firm.
4. To serve, scoop the coffee ice cream into a tall glass. Slowly pour sparkling water over it, and add a splash of almond or coconut milk if desired.
5. Serve immediately with a spoon and straw.

This float is refreshing, frothy, and decadently different.

The ice cream provides a creamy, bittersweet coffee base, while the sparkling water gives it a light, effervescent twist.

Keto Coffee Panna Cotta

This elegant Italian-inspired dessert gets a keto makeover with bold coffee flavor and a silky, melt-in-your-mouth texture.

It’s incredibly easy to prepare and makes a stunning dessert for dinner parties or quiet evenings.

Ingredients:

• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 2 tbsp instant coffee or 1/3 cup strong brewed coffee
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1 1/2 tsp unflavored gelatin
• 2 tbsp cold water

Instructions:

1. Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes.
2. In a saucepan, heat the cream, almond milk, coffee, erythritol, and vanilla until hot but not boiling.
3. Remove from heat and stir in the bloomed gelatin until completely dissolved.
4. Pour the mixture into ramekins or small cups.
5. Refrigerate for at least 4 hours, or until set.

This coffee panna cotta is smooth, lightly sweet, and has that irresistible espresso undertone.

It’s a dessert that feels fancy but comes together effortlessly.

Keto Tiramisu Chia Pudding

Inspired by the beloved Italian dessert, this tiramisu chia pudding combines creamy mascarpone, rich coffee flavor, and a touch of cocoa—all while being sugar-free and loaded with fiber.

It’s a no-bake dream that you can prep ahead.

Ingredients:

• 1 cup unsweetened almond milk
• 1/4 cup brewed espresso or strong coffee
• 1/2 cup chia seeds
• 3 tbsp powdered erythritol
• 1/2 tsp vanilla extract
• 1/2 cup mascarpone cheese
• Unsweetened cocoa powder, for dusting

Instructions:

1. In a bowl, mix almond milk, coffee, chia seeds, erythritol, and vanilla. Stir well to prevent clumping.
2. Cover and refrigerate for at least 4 hours, preferably overnight, until thickened.
3. In a separate bowl, whip mascarpone until creamy.
4. Layer chia pudding and mascarpone in small glasses or jars.
5. Dust with cocoa powder before serving.

This chia pudding is indulgent, layered, and bursting with that classic tiramisu flavor—without the carbs or the fuss.

It’s perfect for a healthy dessert or even a decadent breakfast.

Keto Coffee Fat Bomb Truffles

Need a bite-sized dessert or energy boost? These coffee fat bomb truffles are packed with healthy fats, coffee flavor, and chocolatey goodness—all in a keto-friendly form.

They store beautifully in the fridge or freezer, making them perfect for snacking.

Ingredients:

• 1/2 cup coconut oil or butter, softened
• 1/2 cup cream cheese, softened
• 2 tbsp unsweetened cocoa powder
• 1 tbsp instant coffee or espresso powder
• 3 tbsp powdered erythritol
• 1 tsp vanilla extract
• Pinch of salt
• Optional: cocoa powder or chopped nuts for rolling

Instructions:

1. In a bowl, combine all ingredients and mix until smooth and creamy.
2. Chill the mixture for about 30 minutes until firm enough to handle.
3. Scoop out small portions and roll into balls.
4. Optionally roll in cocoa powder or chopped nuts.
5. Store in an airtight container in the fridge or freezer.

These fat bomb truffles are rich, creamy, and delightfully energizing thanks to the coffee.

They’re a great make-ahead dessert or an afternoon pick-me-up that keeps you on track with your keto goals.

Keto Coffee Mug Cake

Craving a quick, single-serving dessert?

This keto coffee mug cake is your solution. With a soft, moist texture and a rich coffee flavor, it’s a fast and satisfying treat that takes less than five minutes to prepare!

Ingredients:

• 2 tbsp almond flour
• 1 tbsp unsweetened cocoa powder
• 1 tbsp powdered erythritol
• 1/2 tsp baking powder
• 1 tbsp unsweetened almond milk
• 1 tbsp brewed coffee (strong)
• 1 egg
• 1/4 tsp vanilla extract

Instructions:

1. In a microwave-safe mug, whisk together almond flour, cocoa powder, erythritol, baking powder, almond milk, coffee, egg, and vanilla.
2. Microwave on high for 1 minute and 30 seconds (adjust based on your microwave power).
3. Let it cool slightly before serving.

This keto coffee mug cake is the perfect quick dessert when you need something warm and comforting.

It’s rich in flavor, and the texture is just right—fluffy and satisfying.

Keto Coffee-Cinnamon Swirl Cake

A perfect pairing of coffee and cinnamon makes this keto coffee-cinnamon swirl cake a winner for any occasion.

The rich layers of flavor and the sweet swirl of cinnamon are a delightful treat without any carbs.

Ingredients (Cake):

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol
• 1/2 tsp baking soda
• 2 large eggs
• 1/4 cup brewed coffee (cooled)
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Ingredients (Cinnamon Swirl):

• 2 tbsp butter, melted
• 1/4 cup erythritol
• 1 tbsp cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together all the dry cake ingredients. Then add the eggs, brewed coffee, almond milk, and vanilla. Mix until smooth.
3. In a small bowl, combine the melted butter, erythritol, and cinnamon for the swirl.
4. Pour the batter into the loaf pan and swirl the cinnamon mixture into the cake batter with a knife.
5. Bake for 30-35 minutes or until a toothpick comes out clean.

This coffee-cinnamon swirl cake has the perfect balance of flavors, offering a comforting dessert with the richness of coffee and the warmth of cinnamon.

It’s a delightful dessert for any coffee lover.

Keto Coffee Ice Cream Bars

These keto coffee ice cream bars are a refreshing and indulgent treat that’s perfect for warm days.

Creamy and rich, with an intense coffee flavor and a low-carb chocolate coating, they’re an ideal dessert for satisfying your coffee cravings.

Ingredients (Ice Cream):

• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup brewed coffee (cooled)
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

Ingredients (Coating):

• 1/2 cup sugar-free chocolate chips
• 2 tbsp coconut oil

Instructions:

1. In a mixing bowl, combine the heavy cream, almond milk, brewed coffee, erythritol, and vanilla. Whisk until well combined.
2. Pour the mixture into popsicle molds or a silicone tray and freeze for 4-6 hours, or until firm.
3. In a small saucepan, melt the chocolate chips and coconut oil together, stirring until smooth.
4. Once the ice cream bars are frozen, dip them into the melted chocolate and return to the freezer for another 10 minutes to set the chocolate.

These ice cream bars are the perfect mix of creamy, crunchy, and coffee-flavored indulgence.

The chocolate coating adds an extra layer of decadence to the smooth, rich ice cream inside. Perfect for a keto-friendly cool-down!

Keto Coffee Almond Cake

This coffee almond cake is a rich, nutty dessert with a deep coffee flavor, perfect for anyone who enjoys a delicate cake with a bit of crunch.

It’s keto-friendly and ideal for afternoon tea or as a sweet treat with your morning coffee.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 cup powdered erythritol
• 2 large eggs
• 1/4 cup brewed coffee (cooled)
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a small cake pan.
2. In a mixing bowl, combine almond flour, cocoa powder, baking powder, and erythritol.
3. Add eggs, coffee, almond milk, and vanilla extract to the dry ingredients, and mix well.
4. Pour the batter into the prepared cake pan, and sprinkle the top with sliced almonds.
5. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

This cake is moist, subtly sweet, and has the perfect balance of coffee and almonds.

The texture is light, and the sliced almonds on top give it a satisfying crunch. A great keto dessert for any occasion!

Keto Coffee Chia Parfait

Layered with coffee chia pudding and topped with whipped cream, this keto coffee chia parfait is the perfect make-ahead dessert for busy days.

It’s satisfying, low-carb, and packed with fiber from the chia seeds.

Ingredients (Chia Pudding):

• 1 cup unsweetened almond milk
• 2 tbsp brewed coffee (cooled)
• 3 tbsp chia seeds
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract

Ingredients (Topping):

• 1/2 cup heavy cream
• 1 tbsp powdered erythritol
• Unsweetened cocoa powder (optional, for dusting)

Instructions:

1. In a bowl, combine almond milk, coffee, chia seeds, erythritol, and vanilla extract. Stir well and let it sit for 5 minutes, then stir again to prevent clumping.
2. Cover and refrigerate for at least 4 hours, or overnight, until the chia pudding thickens.
3. To make the topping, whip heavy cream and erythritol until stiff peaks form.
4. Layer the chia pudding and whipped cream in small glasses or jars, starting with chia pudding and topping with whipped cream.
5. Optionally dust with cocoa powder for an extra layer of flavor.

This coffee chia parfait is creamy, crunchy, and a fantastic way to get that coffee fix in a healthier, keto-friendly form.

The chia seeds add a great texture while the whipped cream elevates the dessert with a velvety finish.

Keto Coffee Brownie Bites

These bite-sized keto coffee brownies are the perfect blend of rich chocolate, coffee, and a fudgy texture.

They’re a great treat for when you want a small, satisfying dessert that’s also low in carbs.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup brewed coffee (cooled)
• 1/2 cup powdered erythritol
• 1/4 cup butter, melted
• 2 large eggs
• 1/2 tsp baking powder
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it lightly.
2. In a bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
3. Add the eggs, melted butter, coffee, and vanilla extract. Mix until well combined.
4. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
5. Bake for 12–15 minutes or until a toothpick inserted into the center comes out clean.

These keto coffee brownie bites are indulgent, moist, and perfectly portioned.

They’re a great way to enjoy the flavors of coffee and chocolate in a small, snackable format. They’re perfect for keto snacking or as a light dessert.

Keto Coffee Cream Pie

This keto coffee cream pie is a smooth, creamy, and decadent dessert with a coffee-infused filling that’s rich and velvety.

The almond flour crust adds the perfect texture to complement the luscious coffee cream.

Ingredients (Crust):

• 1 cup almond flour
• 2 tbsp unsweetened cocoa powder
• 2 tbsp melted butter
• 2 tbsp powdered erythritol
• 1/4 tsp salt

Ingredients (Filling):

• 1 1/2 cups heavy cream
• 1/2 cup brewed coffee (cooled)
• 3 tbsp powdered erythritol
• 2 large egg yolks
• 1/2 tsp vanilla extract
• 1 tbsp gelatin (optional, for thicker texture)

Instructions:

1. Preheat the oven to 350°F (175°C). Mix almond flour, cocoa powder, erythritol, melted butter, and salt in a bowl. Press the mixture into the bottom of a pie pan to form the crust.
2. Bake the crust for 8–10 minutes until golden, then let it cool completely.
3. In a saucepan, whisk together heavy cream, brewed coffee, and erythritol. Heat over medium-low heat.
4. In a separate bowl, whisk the egg yolks. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling.
5. Pour the mixture back into the saucepan and cook over low heat until it thickens (about 5–7 minutes).
6. Remove from heat, stir in vanilla extract, and let it cool slightly.
7. Pour the filling into the cooled crust and refrigerate for at least 4 hours or overnight.

The keto coffee cream pie is creamy, rich, and delivers the perfect balance of coffee and sweetness.

It’s a show-stopping dessert that will leave everyone impressed.

Keto Coffee Coconut Fat Bombs

These keto coffee coconut fat bombs are perfect for a quick and satisfying energy boost.

Combining rich coffee flavor with the tropical sweetness of coconut, they’re packed with healthy fats to keep you full and energized.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup unsweetened shredded coconut
• 2 tbsp brewed coffee (cooled)
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a mixing bowl, combine melted coconut oil, shredded coconut, coffee, erythritol, vanilla extract, and a pinch of salt.
2. Stir until fully combined and the sweetener is dissolved.
3. Pour the mixture into silicone molds or ice cube trays, filling each cavity evenly.
4. Freeze for 1-2 hours or until firm.

These fat bombs are the ideal keto treat, offering a delicious coffee flavor combined with healthy fats.

They’re perfect for snacking, and the coconut adds a wonderful texture and flavor contrast.

Keto Coffee Ricotta Cheesecake

This keto coffee ricotta cheesecake is a delightful combination of creamy ricotta and rich coffee flavor, topped with a velvety layer of coffee mousse.

It’s a sophisticated dessert that’s low in carbs but high in flavor.

Ingredients (Crust):

• 1 cup almond flour
• 1/4 cup melted butter
• 2 tbsp powdered erythritol
• 1/4 tsp cinnamon (optional)

Ingredients (Filling):

• 2 cups ricotta cheese
• 1/2 cup heavy cream
• 1/4 cup brewed coffee (cooled)
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract
• 2 large eggs

Ingredients (Topping):

• 1/4 cup heavy cream
• 1 tbsp brewed coffee
• 1 tbsp powdered erythritol

Instructions:

1. Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, melted butter, erythritol, and cinnamon. Press the mixture into the bottom of a springform pan.
2. Bake the crust for 10 minutes, then remove and let it cool.
3. In a mixing bowl, combine ricotta cheese, heavy cream, brewed coffee, erythritol, vanilla extract, and eggs. Blend until smooth.
4. Pour the filling into the cooled crust and bake for 45–50 minutes until the center is set but still slightly jiggly.
5. Let the cheesecake cool, then refrigerate for at least 4 hours or overnight.
6. For the topping, whip the heavy cream with brewed coffee and erythritol until stiff peaks form. Spread the mousse over the cheesecake before serving.

This cheesecake is rich, creamy, and indulgent, with the coffee flavor enhancing the smooth ricotta.

It’s a perfect dessert for coffee lovers and those on a keto diet!

Keto Coffee Truffle Cake

This keto coffee truffle cake is a rich, chocolatey delight with a bold coffee kick.

The smooth ganache and decadent layers make it the perfect dessert for coffee lovers who want something luxurious yet keto-friendly.

Ingredients (Cake):

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup brewed coffee (cooled)
• 1/4 cup melted butter
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

Ingredients (Ganache):

• 1/2 cup heavy cream
• 1/4 cup brewed coffee
• 1/2 cup sugar-free chocolate chips
• 1 tbsp butter

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat the eggs and then add brewed coffee, melted butter, erythritol, and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until well combined, then pour the batter into the cake pan.
5. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
6. For the ganache, heat heavy cream and brewed coffee in a small saucepan until it just starts to simmer.
7. Remove from heat and stir in the chocolate chips and butter until smooth.
8. Pour the ganache over the cooled cake and let it set before serving.

This cake is indulgent, rich, and intensely flavored with coffee.

The ganache adds a silky texture, making it the ultimate keto treat for any occasion.

Keto Coffee Pudding Cups

These creamy and velvety keto coffee pudding cups are the perfect way to satisfy your sweet tooth.

With a deliciously smooth texture and the perfect amount of coffee flavor, they’re a quick and easy dessert to whip up.

Ingredients:

• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 2 tbsp brewed coffee (cooled)
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract
• 1/4 tsp xanthan gum (optional, for thicker texture)
• A pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, almond milk, brewed coffee, erythritol, vanilla extract, and salt.
2. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer.
3. If you want a thicker pudding, whisk in the xanthan gum until the mixture thickens to your desired consistency (about 3-5 minutes).
4. Remove from heat and pour the pudding into individual cups or bowls.
5. Refrigerate for at least 2 hours, or until the pudding sets.

These keto coffee pudding cups are rich, creamy, and comforting, making them the ideal dessert for coffee lovers who want something easy and low-carb.

Keto Coffee Ricotta Mousse

This keto coffee ricotta mousse is a luxurious, light dessert with a creamy texture and a bold coffee flavor.

The ricotta cheese adds a rich, cheesy base, while the coffee flavor elevates it into a decadent treat.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup heavy cream
• 2 tbsp brewed coffee (cooled)
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract
• Pinch of salt
• Unsweetened cocoa powder, for dusting

Instructions:

1. In a bowl, beat together ricotta cheese and heavy cream until smooth and creamy.
2. Add brewed coffee, erythritol, vanilla extract, and a pinch of salt. Continue to beat until fully incorporated and fluffy.
3. Spoon the mousse into individual serving cups and refrigerate for at least 2 hours to set.
4. Before serving, dust with unsweetened cocoa powder for a rich finish.

This keto coffee ricotta mousse is the perfect combination of light and creamy with a rich coffee flavor.

It’s a wonderful dessert for any time you’re craving something indulgent but keto-friendly.

Keto Coffee Cheesecake Bites

These keto coffee cheesecake bites are a delightful combination of creamy cheesecake and rich coffee flavor, all in bite-sized portions.

Perfect for a party or a quick snack when you’re craving something sweet yet keto-friendly.

Ingredients (Crust):

• 1 cup almond flour
• 2 tbsp melted butter
• 2 tbsp powdered erythritol
• 1/4 tsp cinnamon

Ingredients (Filling):

• 8 oz cream cheese, softened
• 1/2 cup heavy cream
• 2 tbsp brewed coffee (cooled)
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/2 tsp gelatin (optional, for firmness)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a bowl, combine almond flour, melted butter, erythritol, and cinnamon. Press the mixture into the bottom of each muffin cup to form the crust.
3. Bake the crust for 8–10 minutes until golden, then let it cool.
4. In a separate bowl, beat the cream cheese until smooth. Add the heavy cream, coffee, erythritol, and vanilla, and continue mixing until fully combined.
5. Optionally, dissolve gelatin in a little water and add to the filling for a firmer texture.
6. Spoon the cheesecake mixture over the cooled crusts and refrigerate for at least 2 hours to set.

These coffee cheesecake bites are creamy, indulgent, and perfectly portioned for a keto-friendly treat.

The coffee adds a depth of flavor that makes them extra special.

Keto Coffee Mocha Mousse

This keto coffee mocha mousse is a decadent dessert with a delightful blend of coffee and chocolate.

It’s creamy, rich, and perfect for chocolate and coffee lovers who need a low-carb indulgence.

Ingredients:

• 1/2 cup heavy cream
• 2 tbsp brewed coffee (cooled)
• 2 tbsp unsweetened cocoa powder
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/2 tsp instant espresso powder (optional, for a stronger coffee flavor)

Instructions:

1. In a mixing bowl, combine heavy cream, brewed coffee, cocoa powder, erythritol, vanilla extract, and espresso powder.
2. Use a hand mixer or stand mixer to whip the mixture until stiff peaks form.
3. Spoon the mousse into individual cups or bowls and refrigerate for at least 2 hours to firm up.

This mousse is indulgent and fluffy with a wonderful balance of coffee and chocolate.

It’s a perfect treat when you want something quick, easy, and delicious while staying low-carb.

Keto Coffee Cupcakes

These keto coffee cupcakes are moist and flavorful, with a rich coffee essence that pairs beautifully with the sweet frosting.

They’re perfect for coffee lovers who want a bite-sized treat that’s both satisfying and keto-friendly.

Ingredients (Cupcakes):

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 2 large eggs
• 1/2 cup brewed coffee (cooled)
• 1/4 cup powdered erythritol
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 cup melted butter

Ingredients (Frosting):

• 4 oz cream cheese, softened
• 1/4 cup unsweetened heavy cream
• 2 tbsp powdered erythritol
• 1 tsp brewed coffee (cooled)
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together almond flour, cocoa powder, baking soda, and baking powder.
3. In another bowl, beat the eggs, brewed coffee, erythritol, and melted butter. Add the dry ingredients to the wet ingredients and mix until well combined.
4. Spoon the batter into the cupcake liners, filling each about 2/3 full.
5. Bake for 15–18 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
6. For the frosting, beat together cream cheese, heavy cream, erythritol, brewed coffee, and vanilla extract until smooth and creamy.
7. Frost the cooled cupcakes with the coffee frosting.

These keto coffee cupcakes are soft, fluffy, and packed with flavor.

The coffee frosting is the perfect topping for these delightful, low-carb treats!

Keto Coffee Crème Brûlée

This keto coffee crème brûlée combines the creamy, velvety texture of the classic French dessert with the rich flavor of coffee.

It’s a sophisticated and indulgent keto-friendly treat that’s surprisingly easy to make.

Ingredients:

• 2 cups heavy cream
• 1/2 cup brewed coffee (cooled)
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 5 large egg yolks
• 1/4 tsp salt
• 2 tbsp powdered erythritol (for topping)

Instructions:

1. Preheat the oven to 325°F (165°C) and prepare four ramekins.
2. In a saucepan, combine heavy cream, brewed coffee, erythritol, and vanilla extract. Heat over medium heat until just simmering, then remove from heat.
3. In a bowl, whisk together egg yolks and salt. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Pour the custard mixture back into the saucepan and cook over low heat until it thickens slightly (about 5-7 minutes). Don’t let it boil.
5. Strain the mixture through a fine mesh sieve into the prepared ramekins.
6. Place the ramekins in a baking dish and add hot water to the dish to create a water bath. Bake for 30–35 minutes, or until the custard is set but still slightly jiggly.
7. Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours.
8. Before serving, sprinkle the top with powdered erythritol and use a kitchen torch to caramelize the sugar until golden and crispy.

This keto coffee crème brûlée is the perfect combination of creamy and crunchy textures, with the rich flavor of coffee making it truly indulgent.

Keto Coffee Coconut Macaroons

These keto coffee coconut macaroons are chewy, delicious, and full of coffee flavor.

They’re a perfect dessert for anyone craving a quick, low-carb treat that’s both satisfying and easy to make.

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/4 cup brewed coffee (cooled)
• 2 large egg whites
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, brewed coffee, egg whites, erythritol, vanilla extract, and a pinch of salt.
3. Mix everything together until the coconut is evenly coated.
4. Scoop spoonfuls of the mixture onto the prepared baking sheet, shaping them into small mounds.
5. Bake for 15–18 minutes, or until the macaroons are golden brown around the edges.
6. Let them cool on the baking sheet before serving.

These keto coffee coconut macaroons are the perfect chewy treat with a wonderful coffee flavor.

They’re easy to make, satisfying, and perfect for anyone on a low-carb diet.

Keto Coffee Almond Flour Cookies

These keto coffee almond flour cookies are soft, flavorful, and packed with coffee goodness.

They’re perfect for a quick snack or a satisfying dessert that won’t derail your low-carb lifestyle.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol
• 2 tbsp brewed coffee (cooled)
• 1/4 cup unsweetened butter, softened
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine almond flour, erythritol, baking soda, and salt.
3. In another bowl, cream together the butter, egg, brewed coffee, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them a couple of inches apart.
6. Bake for 10-12 minutes, or until the cookies are lightly golden on the edges.
7. Let the cookies cool on the baking sheet before transferring them to a wire rack to cool completely.

These keto coffee almond flour cookies are soft, chewy, and packed with a rich coffee flavor that pairs perfectly with the almond flour base.

They’re the perfect treat when you need something sweet and satisfying!

Keto Coffee Chocolate Pudding

This keto coffee chocolate pudding is rich, creamy, and velvety, combining the flavors of coffee and chocolate in a smooth, low-carb dessert.

It’s a decadent treat that’s quick and easy to make, satisfying both your chocolate and coffee cravings.

Ingredients:

• 1 1/2 cups unsweetened almond milk
• 1/2 cup heavy cream
• 2 tbsp brewed coffee (cooled)
• 2 tbsp unsweetened cocoa powder
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 1 tbsp chia seeds (optional, for thickness)
• Pinch of salt

Instructions:

1. In a saucepan, combine almond milk, heavy cream, brewed coffee, cocoa powder, erythritol, and salt. Stir over medium heat until the mixture is smooth and begins to simmer.
2. In a separate bowl, whisk the chia seeds into the mixture (if using) and continue stirring.
3. Let the pudding simmer for 5–7 minutes until it thickens. Remove from heat and stir in vanilla extract.
4. Pour the pudding into serving cups and refrigerate for at least 2 hours or until it firms up.

This keto coffee chocolate pudding is rich, smooth, and comforting.

The coffee and chocolate combination makes it the perfect dessert for chocolate and coffee lovers alike.

Keto Coffee Banana Bread

This keto coffee banana bread is a low-carb, moist, and flavorful bread with the richness of coffee and the natural sweetness of banana extract.

It’s perfect for a breakfast treat or an afternoon snack that pairs beautifully with a cup of coffee.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup brewed coffee (cooled)
• 1/4 cup melted butter
• 4 large eggs
• 1/4 cup powdered erythritol
• 1 tsp banana extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk together eggs, melted butter, brewed coffee, erythritol, and banana extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared loaf pan and bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the banana bread cool before slicing.

This keto coffee banana bread is a wonderful fusion of flavors, with the richness of coffee complementing the banana extract.

It’s moist, flavorful, and a great low-carb option for your breakfast or as a snack.

Keto Coffee Macchiato Gelato

This keto coffee macchiato gelato is a creamy, coffee-flavored frozen dessert that’s rich and refreshing.

It’s a great way to cool down while indulging in the bold, aromatic taste of coffee without the sugar or carbs.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup brewed coffee (cooled)
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 2 tbsp espresso powder (optional, for stronger coffee flavor)
• Pinch of salt

Instructions:

1. In a mixing bowl, combine heavy cream, almond milk, brewed coffee, erythritol, vanilla extract, espresso powder (if using), and salt. Whisk until the erythritol is dissolved.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a gelato-like consistency.
3. Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up.

This keto coffee macchiato gelato is the perfect summer treat or a cozy dessert.

The coffee flavor is bold yet balanced, and the creamy texture makes it incredibly satisfying.