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Keto Caramel Cheesecake

5 from 3 votes
Course Dessert
Cuisine American
Servings 10
Calories 234 kcal

Equipment

  • Instant Pot (optional)

Ingredients
  

KETO "GRAHAM CRACKER" CRUST

  • 1/4 cup unsalted butter melted
  • 1 cup almond flour
  • 1 tbsp coconut flour
  • 1 tbsp Swerve Brown sweetener
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • pinch of salt

CHEESECAKE FILLING

  • 3 8 oz packages cream cheese room temperature
  • 1 tsp vanilla extract
  • 3 eggs , room temperature
  • 4 tablespoons creme fraiche or sour cream
  • 1 cup sweetener I used Allulose
  • pinch of salt
  • 3 tbsp ChocZero Caramel Sauce

Instructions
 

PREPARE YOUR SPRINGFORM PAN

  • * I have a 7.5" springform pan that also fits in the Instant Pot, however if you use a traditional 9" pan, you can double this recipe to fit!
  • Preheat oven to 325?
  • Spray your springform pan with cooking spray. I also like to lay parchment down on the bottom.
  • Wrap the aides and bottom of pan with foil.

FOR THE CRUST

  • In a small bowl, add all crust ingredients together and mix with a fork until crumbly.
  • Using your hands, press the crust onto the bottom of your prepared springform pan.
  • Poke a few times with the fork to prevent air pockets and bake for 20 minutes in preheated oven.
  • Remove and allow to cool while you make the filling.

FOR THE CHEESECAKE FILLING

  • In a large bowl, add the room temperature cream cheese and vanilla extract.
  • Beat with a hand mixer on medium to high speed until smooth and creamy.
  • Then, reduce speed to low and add one egg at a time.
  • Add the sour cream, sweetener and salt and continue beating until smooth.
  • Set the springform pan with crust in a baking dish with high sides or in a 9-inch round cake pan (if using a smaller springform, this works perfectly)
  • Pour the filling on top of the cooled crust.

FOR THE CARAMEL TOPPING

  • Draw 4 - 5 lines on the top of the cheesecake with the caramel.
  • Run a knife through the lines - about 1" into the batter and either "swirl" the knife or I like to just go back and forth to create a chevron design as pictured.
  • Add boiling water to the outer pan until it reaches about 3/4 way up the side of the springform pan.
  • Carefully place in oven and bake for one hour and fifteen minutes.
  • When done, turn off the oven and keep the cheesecake in the oven as it cools for at least 30 minutes and up to one hour.
  • Once cooled, place in fridge for at least an hour to set.
  • Serve with extra caramel drizzled on top!

Nutrition

Calories: 234kcalCarbohydrates: 5gProtein: 6gFat: 22gSaturated Fat: 10gTrans Fat: 1gCholesterol: 96mgSodium: 121mgPotassium: 64mgFiber: 2gSugar: 2gVitamin A: 632IUVitamin C: 1mgCalcium: 64mgIron: 1mg
Keyword caramel, cheesecake
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