Keto Cappuccino Slice Recipe – A Creamy Coffee Lover’s Dream

Few desserts capture the essence of coffeehouse indulgence like a cappuccino slice. With a crunchy nutty base, smooth coffee-infused filling, and a cloud of whipped cream, this keto-friendly version brings all the elegance of a café dessert without the sugar or carbs weighing you down.

This Keto Cappuccino Slice is rich, creamy, and just the right amount of bittersweet. The base combines pecans and almond meal for a wholesome, nutty crunch, while the filling blends cream cheese, espresso, and Keystone Pantry Allulose for a velvety, sugar-free delight.

Why We Use These Ingredients

Every ingredient in this recipe has a purpose beyond just taste. Here’s why each one matters:

For the Base

• Pecans (1 cup): Pecans bring natural sweetness, buttery richness, and a crumbly texture. They’re also low in carbs and high in healthy fats—perfect for keto.

• Almond Meal (1 ¼ cups): Adds structure and bulk to the base, keeping it sturdy without using traditional flour. Almond meal also provides protein and fiber.

• Cacao Powder (1 tbsp): Provides depth and a hint of chocolate bitterness, complementing the coffee flavors.

• Keystone Pantry Allulose (1 tbsp): A natural sugar alternative that caramelizes and sweetens without spiking blood sugar. Essential for a keto-friendly base that still feels indulgent.

• Egg (1): Binds the base together, giving structure and preventing crumbling.

• Unsalted Butter (2 tbsp, melted): Adds richness and helps the crust hold together when baked.

For the Filling

• Boiling Water (2 tbsp) + Gelatin (2 ½ tsp): Gelatin is key for structure, helping the slice set without baking. Dissolving it in boiling water ensures smooth incorporation.

• Cream Cheese (8 oz, softened and chopped): The backbone of the filling, providing a creamy, tangy richness. It also adds stability to the dessert.

• Keystone Pantry Allulose (2 tbsp): Sweetens the filling without adding sugar or carbs. Allulose dissolves beautifully and doesn’t leave an aftertaste.

• Espresso Coffee (⅓ cup, cooled): Brings bold coffee flavor that makes this dessert a true cappuccino experience.

• Vanilla Extract (1 tsp): Balances and rounds out the coffee and cream flavors.

• Heavy Cream (1 ¼ cups, whipped): Adds lightness and volume, creating that silky, airy cappuccino mousse texture.

To Serve

• Extra Whipped Cream: A nod to the foamy topping of a cappuccino.

• Coffee Beans (optional): Adds an elegant garnish and a pop of crunch.

• Cacao Powder (for dusting): Finishes the slice with that classic cappuccino dusting.

Step-by-Step Instructions

Step 1: Prepare the Base

Preheat your oven to 350°F. Line a springform pan with parchment paper for easy removal.

In a food processor, pulse the pecans until finely ground. Add almond meal, cacao powder, and allulose. Pulse again to combine. Next, add the egg and melted butter, processing until the mixture comes together like damp sand.

Press firmly and evenly into the prepared pan. Bake for 10 minutes, or until lightly golden. Let it cool completely before adding the filling.

Step 2: Bloom the Gelatin

Place boiling water in a small heatproof bowl. Sprinkle the gelatin over it and whisk until fully dissolved. This ensures a smooth, lump-free filling.

Step 3: Make the Filling

Using electric beaters, whip the cream cheese, allulose, cooled espresso, and vanilla until smooth and fluffy. Beat in the dissolved gelatin until well incorporated. Gently fold in the whipped cream until the mixture is silky and airy.

Step 4: Assemble

Pour the filling over the cooled base. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until fully set.

Step 5: Slice & Serve

Cut into 16 slices with a sharp knife. Serve with a dollop of whipped cream, a sprinkle of cacao powder, and a coffee bean or two for a café-style finish.

Frequently Asked Questions (FAQ)

1. Can I make this dairy-free?
Yes! Substitute the cream cheese with a dairy-free cream cheese alternative and use coconut cream instead of heavy cream.

2. What can I use instead of gelatin?
If you prefer vegetarian options, agar-agar can be used, but it sets firmer than gelatin, so the texture may be slightly different.

3. Do I need espresso, or can I use regular coffee?
Espresso gives the strongest flavor, but you can substitute with strong brewed coffee. Just be sure it’s cooled before adding it to the filling.

4. How long does this keep in the fridge?
The slice will keep for 3–4 days in the refrigerator when stored in an airtight container.

5. Can I freeze Keto Cappuccino Slice?
Yes, you can freeze individual slices. Wrap them tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

6. Is this dessert really keto?
Absolutely! By using almond meal, nuts, and Keystone Pantry Allulose, we’ve eliminated high-carb ingredients like sugar and flour. Each serving is low in carbs but high in flavor and satisfaction.

7. What’s the carb count per serving?
On average, each slice contains about 3–4 net carbs, making it a perfect keto-friendly dessert.