Sugar-Free Caramel Cheesecake
Satisfy your dessert cravings guilt-free with this indulgent Sugar-Free Caramel Cheesecake! Perfect for low-carb and keto lifestyles, this creamy cheesecake boasts a buttery almond flour crust, smooth and rich cream cheese filling, and a luscious sugar-free caramel drizzle that ties it all together. Sweetened with erythritol, this dessert avoids refined sugars while delivering impressive flavor. The addition of xanthan gum ensures a perfectly set texture, while the slow cooling method helps to achieve a crack-free finish. Easy to prepare and visually stunning, this healthier caramel cheesecake is an exquisite centerpiece for gatherings or a delightful treat for yourself.
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Recipe Information
Ingredients
- 200 g almond flour
- 100 g unsalted butter
- 50 g granulated erythritol
- 600 g cream cheese
- 1 tsp vanilla extract
- 3 eggs
- 200 ml heavy cream
- 100 g powdered erythritol
- 1 tsp xanthan gum
- 100 ml sugar-free caramel syrup
Instructions
Preheat oven to 160°C (320°F) and line a 9-inch springform pan with parchment paper.
In a bowl, mix almond flour and granulated erythritol. Melt the butter and combine it with the almond flour mixture until it resembles breadcrumbs.
Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let it cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese until smooth. Add the eggs one at a time, mixing well after each addition.
Fold in the vanilla extract and half of the powdered erythritol into the cream cheese mixture. Pour in the heavy cream and continue to mix until the filling is creamy and smooth.
sprinkle the xanthan gum evenly over the filling and gently fold it in to help the cheesecake set.
Pour the cheesecake filling over the cooled crust, smoothing out the top with a spatula.
Place the cheesecake in the oven and bake for 50 minutes, or until the edges are set but the center remains slightly jiggly.
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar to cool slowly. This helps prevent cracking.
Once the cheesecake cools to room temperature, refrigerate for at least 4 hours or overnight.
Just before serving, pour the sugar-free caramel syrup over the top of the cheesecake. Slice and enjoy!
Nutrition Facts
Calories |
4878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.0 g | 606% | |
| Saturated Fat | 223.0 g | 1115% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 1585 mg | 528% | |
| Sodium | 2208 mg | 96% | |
| Total Carbohydrate | 229.5 g | 83% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 30.8 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1117 mg | 86% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1029 mg | 22% | |
*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.
