Keto Rum Coffee No-Bake Cheesecake In Jar
Are you ready for an amazing tasty and delicious keto dessert? If so, then you are going to want to try this rum coffee cheesecake in a jar.
A super easy low carb recipe that has the most incredible flavor. This keto cheesecake brings everyone back for more.
With just a few simple keto friendly ingredients you can make this delicious low carb dessert perfect for a ketogenic diet.
You won’t believe how easy this is to make and then how tasty it is.
You can’t go wrong with the chocolate, cheesecake and a bit or rum and coffee flavor.
A great keto dessert to make any crowd go crazy. Perfect for family, friends and parties.
Are you ready to learn how to make keto no bake cheesecake? Better yet low carb keto rum coffee cheesecake in a jar.
Learn how to make keto no bake cheesecake
In a bowl combine the heavy cream, cheese cream, and sour cream. Whip for 5 minutes.
Separate the cream mixture into two bowls.
In the first bowl add the instant coffee and cocoa powder. Fold to combine.
In the second bowl add rum extract. Fold to combine.
Make the ganache: Heat the heavy cream (don’t boil) and add the chocolate and butter. Stir to combine. Let it cool for 5 minutes stirring often to speed up the process.
Crush the walnuts and set aside. (Reserve few for decoration)
Assemble: Make 3 servings. In a jar add the first coffee layer. Next add ganache, walnuts and finish with the rum cream.
Decorate with shredded dark chocolate and walnuts. Refrigerate at least 1-2 hours before serving.
Serve and enjoy!
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Keto Rum Coffee No-Bake Cheesecake In Jar
Ingredients
- 1 cup of Cream cheese, softened
- 1 cup Heavy Cream
- ½ cup Sour Cream
- 1/3 cup Erythritol, powdered
- 1-2 tsp. Rum extract
- 1-2 tsp. Instant coffee
- 3 tsp. Cocoa Powder
- ½ cup Walnuts, crushed
- Shredded Lilys chocolate for garnish
Ganache:
- 1/3 cup heavy cream
- 2.1 oz. Lilys chocolate
- 1 tsp. unsalted Butter
Instructions
- In a bowl combine the heavy cream, cheese cream, and sour cream. Whip for 5 minutes.
- Separate the cream mixture into two bowls.
- In the first bowl add the instant coffee and cocoa powder. Fold to combine.
- In the second bowl add rum extract. Fold to combine.
- Make the ganache: Heat the heavy cream (don’t boil) and add the chocolate and butter. Stir to combine. Let it cool for 5 minutes stirring often to speed up the process.
- Crush the walnuts and set aside. (Reserve few for decoration)
- Assemble: Make 3 servings. In a jar add the first coffee layer. Next add ganache, walnuts and finish with the rum cream.
- Decorate with shredded dark chocolate and walnuts. Refrigerate at least 1-2 hours before serving.
- Serve and enjoy!
Recipe Notes
Prep: 15 min Cook: 5 min Total: 20 min Servings: 3
Calories: 530 Protein: 6g Carbs: 6g Fat: 63g
Keto Rum Coffee No-Bake Cheesecake In Jar
