Low Carb Caramel Cheesecake

Indulge guilt-free with this decadent Low Carb Caramel Cheesecake, a creamy and luscious dessert that’s perfect for keto and low-sugar diets. Featuring a rich almond flour crust and a velvety cream cheese filling, this cheesecake is sweetened with erythritol to keep carbs in check while delivering all the flavor you crave. Topped with a silky homemade caramel sauce made with butter, heavy cream, and a touch of salt, every bite offers the perfect balance of sweetness and indulgence. With only 30 minutes of prep time and make-ahead convenience, this show-stopping dessert is ideal for dinner parties, special occasions, or a weeknight treat that feels oh-so-satisfying. Serve chilled for a creamy texture that melts in your mouth—perfect for anyone searching for a low-carb dessert that doesn’t compromise on taste!

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add in the sour cream and vanilla extract, mixing until fully incorporated.

Step 6

Add the eggs one at a time, mixing on low speed, just until combined each time. Do not overmix.

Step 7

Pour the filling over the pre-baked crust and smooth the top with a spatula.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Reduce the heat and slowly whisk in the heavy cream and 0.5 teaspoon salt while stirring continuously.

Step 12

Let it simmer for 5-7 minutes until thickened. Remove from heat and stir in the vanilla extract. Allow to cool to room temperature.

Step 13

Once the cheesecake has chilled, remove it from the springform pan and drizzle the caramel sauce over the top before serving.

Nutrition Facts

Serving size	(2085.1g)

Amount per serving	% Daily Value*
Calories	5454.5

Total Fat 530.8g	0%
Saturated Fat 273.9g	0%
Polyunsaturated Fat 10.1g
Cholesterol 1992.0mg	0%
Sodium 4437.8mg	0%
Total Carbohydrate 571.1g	0%
Dietary Fiber 15.4g	0%
Total Sugars 47.8g
Protein 106.2g	0%

Vitamin D 164IU	0%
Calcium 1407.6mg	0%
Iron 9.4mg	0%
Potassium 1212.0mg	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: 63.8%

Protein: 5.7%

Carbs: 30.5%