Sugar-Free Caramel Cheesecake

Indulge guilt-free with this luscious Sugar-Free Caramel Cheesecake, a dessert dream for those looking to satisfy their sweet tooth without the sugar. Featuring a buttery almond flour crust and a velvety cream cheese filling, this keto-friendly cheesecake is lightly sweetened with erythritol, making it perfect for low-carb lifestyles. What sets this recipe apart is its drizzle of rich, sugar-free caramel syrup that adds a decadent touch without compromising health-conscious goals. Each bite offers a perfectly balanced combination of creamy, indulgent textures and subtly sweet flavors, all while being gluten-free. Ideal for special occasions or as an anytime treat, this show-stopping dessert is easy to prepare and sure to impress. Whether you’re cutting carbs or simply seeking a healthier dessert option, this Sugar-Free Caramel Cheesecake is a sweet victory.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 10

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

Directions

Step 1

Preheat oven to 160°C (320°F) and line a 9-inch springform pan with parchment paper.

Step 2

In a bowl, mix almond flour and granulated erythritol. Melt the butter and combine it with the almond flour mixture until it resembles breadcrumbs.

Step 3

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.

Step 4

In a large mixing bowl, beat the cream cheese until smooth. Add the eggs one at a time, mixing well after each addition.

Step 5

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.

Step 6

sprinkle the xanthan gum evenly over the filling and gently fold it in to help the cheesecake set.

Step 7

Pour the cheesecake filling over the cooled crust, smoothing out the top with a spatula.

Step 8

Place the cheesecake in the oven and bake for 50 minutes, or until the edges are set but the center remains slightly jiggly.

Step 9

Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar to cool slowly. This helps prevent cracking.

Step 10

Once the cheesecake cools to room temperature, refrigerate for at least 4 hours or overnight.

Step 11

Just before serving, pour the sugar-free caramel syrup over the top of the cheesecake. Slice and enjoy!

Nutrition Facts

Serving size	(1506.5g)

Amount per serving	% Daily Value*
Calories	4877.7

Total Fat 473.0g	0%
Saturated Fat 223.0g	0%
Polyunsaturated Fat 8.9g
Cholesterol 1585.4mg	0%
Sodium 2207.7mg	0%
Total Carbohydrate 229.5g	0%
Dietary Fiber 23.4g	0%
Total Sugars 30.8g
Protein 99.5g	0%

Vitamin D 123IU	0%
Calcium 1116.6mg	0%
Iron 10.5mg	0%
Potassium 1029.4mg	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: 76.4%

Protein: 7.1%

Carbs: 16.5%