Imagine this: the bold flavor of espresso meets the creamy decadence of cheesecake, all wrapped up in a perfectly nutty, low-carb base. Sounds like a dessert fantasy, right? Well, let me let you in on a little secret—this Keto Cappuccino Slice makes that dream a reality.
Guilt-Free Indulgence for Any Occasion
Not only is this indulgence sugar-free and gluten-free, but it’s also incredibly simple to prepare. No need for fancy equipment or hours in the kitchen—just straightforward ingredients likely already in your keto pantry. And here’s the kicker: each slice contains just 2g net carbs.
Loved by Everyone, Even the Picky Eaters
I first crafted this slice to satisfy a sudden coffee-and-dessert craving during a hectic afternoon. To my delight, it became an instant family favorite. Even my picky eater, who often claims that keto treats taste “weird,” couldn’t resist sneaking seconds.
This recipe is more than just a dessert; it’s proof that you can enjoy your coffee and eat it too. Let’s dive in and make your next coffee break unforgettable!
Table of Contents
Look at the Recipe (Key Highlights)
- Rich and Creamy: A velvety, coffee-infused filling paired with a nutty, chocolatey base.
- Keto-Friendly: Just 2g net carbs per slice, making it perfect for low-carb lifestyles.
- Gluten-Free and Sugar-Free: Crafted with almond meal and stevia, ideal for those with dietary restrictions.
- Easy to Make: Requires simple ingredients and minimal prep time.
- Customizable: Swap espresso with decaf for a kid-friendly version or add extra cacao for a mocha twist.
- Perfect for Any Occasion: A crowd-pleaser for parties, coffee breaks, or post-dinner indulgence.
This dessert checks all the boxes for flavor, ease, and keto perfection!
Ingredients Needed
For the Base:
- Pecans
- Almond meal
- Cacao powder
- Powdered stevia
- Egg
- Unsalted butter
For the Filling:
- Boiling water
- Gelatine powder
- Cream cheese
- Powdered stevia
- Strong espresso coffee
- Vanilla extract
- Thickened cream
For Serving:
- Whipped cream
- Coffee beans (optional)
- Cacao powder
How to Make Keto Cappuccino Slice
Prepare the Base: Blend nuts and dry ingredients, combine with egg and melted butter, then bake until golden.
Make the Filling: Dissolve gelatine, blend the cream cheese with sweetener and coffee, then fold in whipped cream.
Assemble: Pour filling over the cooled base, smooth, and refrigerate until set.
Serve: Cut into squares, garnish with whipped cream, coffee beans, and a dusting of cacao powder.
Storage & Serving Suggestions
Storage Tips
- Keep It Fresh:
- Store your Keto Cappuccino Slice in an airtight container in the fridge to keep it fresh and creamy for up to 5 days.
- Freeze for Later:
- Want to save some for later? Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. They’ll stay delicious for up to 1 month.
- Thawing Made Easy:
- When you’re ready to enjoy, let frozen slices thaw in the fridge overnight or on the counter for 30 minutes. It’s as good as freshly made!
Serving Tips
- Dress It Up:
- Add a dollop of whipped cream on top for that café-style finish. A sprinkle of cacao powder or a coffee bean garnish? Chef’s kiss.
- Coffee Pairing Goals:
- Serve with a hot cup of keto-friendly coffee or a frothy almond milk cappuccino. It’s a match made in coffee heaven.
- Perfect for Sharing:
- Hosting a party? Slice it into bite-sized squares and watch your guests swoon over this low-carb coffee dessert.
- Treat Yourself:
- Feeling fancy? Enjoy a slice as an indulgent afternoon treat—it’s the perfect pick-me-up with just 2g net carbs per piece!
Enjoy every creamy, coffee-filled bite, whether you’re savoring it solo or sharing the love! ☕
Tips & FAQs
1. Can I use instant coffee instead of espresso?
Yes, you can substitute espresso with instant coffee dissolved in hot water. Use about 1–2 tsp of instant coffee for the same depth of flavor.
2. Is there a dairy-free alternative for this recipe?
To make it dairy-free, replace cream cheese with a keto-friendly vegan cream cheese, and use coconut cream instead of thickened cream.
3. How do I ensure the filling sets properly?
Ensure the gelatine is fully dissolved before adding it to the cream cheese mixture. Refrigerate for at least 4 hours to achieve a firm texture.
4. Can I make this ahead of time?
Absolutely! This slice can be made a day or two in advance and stored in the fridge. It’s great for meal prep or events.
5. How do I store leftovers?
Keep the slices in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual pieces for up to 1 month.
Creative Ways to Serve Keto cappuccino slice
- Remove the slice from the pan using the baking paper overhang.
- Cut into 16 squares using a sharp knife.
- Garnish with extra whipped cream, coffee beans (optional), and a dusting of cacao powder.
Tips for Making Keto cappuccino slice
- Make It Dairy-Free: Replace the cream cheese with a vegan alternative and the thickened cream with coconut cream.
- Enhance the Coffee Flavor: Use a dark roast espresso for a bolder coffee profile.
- Storage: Refrigerate in an airtight container for up to 5 days, or freeze for up to 1 month.
I’d love to hear how you make it your own! Leave a comment below and let me know how it turned out, or share a photo of your dish on social media and tag me.
Don’t forget to share this recipe with friends and family who are looking for the Keto cappuccino slice—they’ll thank you for it! 🥚✨
Decadent Keto Cappuccino Slice – Creamy Low-Carb Bliss
Description
Rich and creamy keto cappuccino slice with a nutty base and coffee-infused filling. A sugar-free, gluten-free treat perfect for coffee lovers!
Ingredients
For the Base:
For the Filling:
For Serving:
Instructions
Step 1: Prepare the Base
-
Preheat the oven to 180°C (160°C fan-forced). Line a 16 x 26cm slice pan with baking paper. Blitz the pecans in a food processor until finely ground, then combine with the almond meal, cacao, and stevia. Add the egg and melted butter, mix until a dough forms, and press into the prepared pan. Bake for 10 minutes or until golden, then set aside to cool.
Step 2: Make the Filling
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Dissolve the gelatine in boiling water, ensuring there are no lumps. Beat the cream cheese, stevia, coffee, and vanilla extract until smooth, then fold in the gelatine mixture. Finally, gently fold in the whipped cream until fully combined.
-
Step 3: Assemble and Chill
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Pour the filling over the cooled base, smooth the top with a spatula, and refrigerate for at least 4 hours or until set.
-
Step 4: Serve and Enjoy
-
Slice into squares, top with whipped cream and coffee beans if desired, and finish with a dusting of cacao powder.Step 1: Prepare the Base
-
Preheat the oven to 180°C (160°C fan-forced). Line a 16 x 26cm slice pan with baking paper. Blitz the pecans in a food processor until finely ground, then combine with the almond meal, cacao, and stevia. Add the egg and melted butter, mix until a dough forms, and press into the prepared pan. Bake for 10 minutes or until golden, then set aside to cool.
Step 2: Make the Filling
-
Dissolve the gelatine in boiling water, ensuring there are no lumps. Beat the cream cheese, stevia, coffee, and vanilla extract until smooth, then fold in the gelatine mixture. Finally, gently fold in the whipped cream until fully combined.
Step 3: Assemble and Chill
-
Pour the filling over the cooled base, smooth the top with a spatula, and refrigerate for at least 4 hours or until set.
Step 4: Serve and Enjoy
-
Slice into squares, top with whipped cream and coffee beans if desired, and finish with a dusting of cacao powder.
Servings 16
- Amount Per Serving
- Calories 175kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 2g1%
- Dietary Fiber 1g4%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This Keto Cappuccino Slice has earned a permanent spot in my family’s dessert rotation. The first time I served it, my husband raised an eyebrow (he’s always skeptical of “keto” desserts), but one bite had him reaching for seconds. My kids—who usually turn their noses up at anything without sugar—declared it “better than cheesecake!” That’s when I knew I had a winner.
As a mom of three and a keto chef, creating dishes that please everyone is my ultimate goal, and this recipe? It’s a guaranteed crowd-pleaser. I hope it becomes a favorite at your table too!
