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Keto Caramel Cheesecake

Keto Caramel Cheesecake

Keto Caramel Cheesecake
Keto Caramel Cheesecake

Delicious sugar-free Cheesecake topped with homemade Caramel. 
Easy to make, let it cool completely before adding the caramel topping.

How To Make A Keto Caramel Cheesecake



  • 1/2 cup butter melted
  • 1/4 cup powdered sweetener
  • 2 eggs
  • 3/4 cup coconut flour
  • 1/4 tsp salt

Combine the eggs and butter till smooth, add powdered sugar, salt, and coconut flour and mix. 
After a dough forms knead with your hands a few minutes and turn out on parchment paper. 
Roll out the size of your pie plate and lay it in, press with your fingers to form the plate.
Par bake for 10 minutes on 350°


  • 32 oz. or (4) 8 oz. Blocks of Cream Cheese
  • 2/3 Cup Sour Cream
  • 2 Tsp Vanilla
  • 4 Eggs
  • 1 Cup Allulose (or Erythritol)
  • 1/4 Tsp Salt

Make sure cream cheese, sour cream, and eggs are all at room temp. They will cream together easier, and give a smoother texture to your cheesecake. 

For this recipe, you will need a 9" springform pan. 


Preheat oven to 325°. 
1. Using a hand mixer or stand mixer, cream your cream cheese until smooth.
2. Add in your sour cream, vanilla, and salt. Mix until smooth.
3. Mix in Allulose/sweetener 1/4 cup at a time.
4. On low speed, add 1 egg at a time.

Tip • Don't over mix on any of the above steps, just enough to incorporate all the ingredients.

Pour batter into the 9" springform pan. You don't have to use a water bath while baking, but I feel it gives you a fluffier more even bake. If you chose not to do the water bath, make sure to put your springform pan on a cookie sheet before putting it in the oven. Either way, bake for 1 hour 15 min.
Let it cool completely before adding the caramel topping.


  • 1 Cup Allulose
  • 4 Tbsp Butter
  • 1/2 Cup Warm Heavy Cream

1. Add butter and Allulose in a pan on low. Let the butter melt, and the sweetener dissolve completely. Don't stir much during this process, just let it do its thing.
2. Next, turn up the heat to medium..let the mixture bubble, and then put in your warm cream. Mix it together, and make sure not to let it burn. After about 5 min, lower the heat back to low, for another few minutes. You should be able to coat the back of the spoon. Take off of the heat. It will firm up more as it cools.
3. Store any unused caramel in the fridge.

Recipe from: @Ketobrawn.

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