Keto Caramel Cheesecake
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
- 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
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!
Calories: 234kcalCarbohydrates: 5gProtein: 6gFat: 22gSaturated Fat: 10gTrans Fat: 1gCholesterol: 96mgSodium: 121mgPotassium: 64mgFiber: 2gSugar: 2gVitamin A: 632IUVitamin C: 1mgCalcium: 64mgIron: 1mg