Keto Caramel Cheesecake

Indulge your sweet tooth without breaking your low-carb goals with this decadent Keto Caramel Cheesecake! Perfectly creamy and rich, this cheesecake features a buttery almond flour crust sweetened with erythritol, paired with a velvety cream cheese filling that’s low in carbs but high in flavor. The pièce de résistance? A luxurious drizzle of sugar-free caramel sauce that adds a hint of sophistication to every bite. With just 20 minutes of prep time and simple, keto-friendly ingredients like almond milk, heavy cream, and vanilla extract, this dessert is as easy to make as it is to love. Whether you’re hosting a dinner party or treating yourself to a guilt-free indulgence, this cheesecake checks all the boxes. Plus, it’s gluten-free and perfect for anyone following a ketogenic lifestyle. Serve it chilled, and watch it disappear in minutes!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

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

Directions

Step 1

Preheat the oven to 325°F (165°C).

Step 2

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.

Step 3

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.

Step 4

In a large mixing bowl, beat the softened cream cheese and 0.75 cup erythritol with an electric mixer until smooth and creamy.

Step 5

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 6

Mix in the heavy cream, vanilla extract, and salt until the mixture is smooth and well combined.

Step 7

Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.

Step 8

Bake the cheesecake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly.

Step 9

Turn off the oven and let the cheesecake cool inside the oven with the door cracked open for about 1 hour.

Step 10

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.

Step 11

Before serving, gently heat the sugar-free caramel sauce with the almond milk over low heat, stirring occasionally, until smooth and warmed through.

Step 12

Drizzle the caramel sauce over the cheesecake just before serving.

Nutrition Facts

Serving size	(2031.6g)

Amount per serving	% Daily Value*
Calories	6572.7

Total Fat 626.7g	0%
Saturated Fat 326.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 2254.0mg	0%
Sodium 3648.4mg	0%
Total Carbohydrate 378.5g	0%
Dietary Fiber 20.7g	0%
Total Sugars 32.6g
Protein 112.8g	0%

Vitamin D 207.9IU	0%
Calcium 1465.5mg	0%
Iron 13.2mg	0%
Potassium 1058.1mg	0%

*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.

Source of Calories

Fat: 74.2%

Protein: 5.9%

Carbs: 19.9%