Low Carb Caramel Cheesecake
Indulge your sweet tooth without the guilt with this luscious Low Carb Caramel Cheesecake! Perfectly rich and creamy, this dessert pairs a buttery almond flour crust with a smooth, velvety cheesecake filling sweetened with erythritol, making it a keto-friendly treat. Topped off with a homemade sugar-free caramel sauce, this cheesecake is an irresistible symphony of flavors that you'd never guess is low carb. With simple ingredients and easy-to-follow steps, it’s the perfect dessert for special occasions or satisfying your everyday cravings. Whether you're following a keto lifestyle or just looking for a healthier dessert option, this caramel cheesecake is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup erythritol
- 0.33 cup unsalted butter
- 0.25 teaspoon salt
- 24 oz cream cheese
- 1 cup sour cream
- 1 cup erythritol
- 1 teaspoon vanilla extract
- 4 large eggs
- 0.5 cup unsalted butter
- 1 cup heavy cream
- 0.75 cup erythritol
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
To make the crust, mix the almond flour, 0.25 cup of erythritol, 0.33 cup of melted butter, and 0.25 teaspoon salt in a medium bowl until it forms a dough.
Press the dough evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let it cool while preparing the filling.
For the cheesecake filling, beat the softened cream cheese and 1 cup of erythritol together in a large bowl with a hand mixer until smooth.
Add in the sour cream and vanilla extract, mixing until fully incorporated.
Add the eggs one at a time, mixing on low speed, just until combined each time. Do not overmix.
Pour the filling over the pre-baked crust and smooth the top with a spatula.
Place the springform pan onto a baking sheet and bake in the oven for 45-50 minutes or until the edges are set but the center still slightly jiggles.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about 1 hour before moving to the refrigerator. Chill for at least 4 hours, preferably overnight.
For the caramel sauce, melt 0.5 cup of butter over medium heat in a saucepan. Stir in 0.75 cup of erythritol and cook, stirring constantly, until the mixture is golden brown.
Reduce the heat and slowly whisk in the heavy cream and 0.5 teaspoon salt while stirring continuously.
Let it simmer for 5-7 minutes until thickened. Remove from heat and stir in the vanilla extract. Allow to cool to room temperature.
Once the cheesecake has chilled, remove it from the springform pan and drizzle the caramel sauce over the top before serving.
Nutrition Facts
Calories |
5454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 530.8 g | 681% | |
| Saturated Fat | 273.9 g | 1369% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1992 mg | 664% | |
| Sodium | 4438 mg | 193% | |
| Total Carbohydrate | 571.1 g | 208% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 47.8 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1408 mg | 108% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1212 mg | 26% | |
*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.
