Keto Caramel Cheesecake
Indulge in the decadent delight of Keto Caramel Cheesecake, a luscious dessert crafted to satisfy your sweet tooth while staying true to your low-carb lifestyle. This rich and creamy cheesecake features a buttery almond flour crust and a velvety filling made with cream cheese, eggs, and erythritol, achieving the perfect balance of sweetness without the sugar. The show-stopping touch is a drizzle of warm, sugar-free caramel sauce, ensuring every bite is irresistibly indulgent. With easy-to-follow steps, this gluten-free and keto-friendly recipe is ideal for special occasions or anytime you crave a guilt-free treat. Prepare to impress friends and family with this dessert that’s as stunning as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Unsalted butter, melted
- 1 cup Erythritol sweetener
- 24 ounces Cream cheese, softened
- 4 large Eggs
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened almond milk
- 0.5 cup Sugar-free caramel sauce
Instructions
Preheat the oven to 325°F (165°C).
To make the crust, mix the almond flour, 0.5 cup of melted butter, and 0.25 cup of erythritol in a medium bowl until well combined.
Press the almond flour mixture into the bottom of a 9-inch springform pan, spreading it evenly to form a crust. Bake for 10 minutes, then remove from the oven and let it cool.
In a large mixing bowl, beat the softened cream cheese and 0.75 cup erythritol with an electric mixer until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the heavy cream, vanilla extract, and salt until the mixture is smooth and well combined.
Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside the oven with the door cracked open for about 1 hour.
After the cheesecake has cooled, run a knife around the edge of the pan to loosen, then refrigerate it for at least 4 hours, or overnight.
Before serving, gently heat the sugar-free caramel sauce with the almond milk over low heat, stirring occasionally, until smooth and warmed through.
Drizzle the caramel sauce over the cheesecake just before serving.
Nutrition Facts
Calories |
6573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 626.7 g | 803% | |
| Saturated Fat | 326.1 g | 1630% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2254 mg | 751% | |
| Sodium | 3648 mg | 159% | |
| Total Carbohydrate | 378.5 g | 138% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 32.6 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1466 mg | 113% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
