A rich, creamy cheesecake with a buttery almond-flour crust and a silky sugar-free caramel topping. This dessert is low in carbs, gluten-free, and perfect for special occasions or holiday gatherings.
Yield
- 12 slices
Preparation Time
- Prep: 30 minutes
- Bake: 55–65 minutes
- Chill: 6 hours or overnight
- Total: About 8 hours
Ingredients
Almond Flour Crust
- 2 cups (200 g) almond flour
- ¼ cup (50 g) granulated erythritol or monk fruit sweetener
- ½ tsp ground cinnamon (optional)
- ¼ tsp salt
- 6 tbsp (85 g) unsalted butter, melted
Cheesecake Filling
- 680 g (24 oz) full-fat cream cheese, softened
- 1 cup (200 g) powdered erythritol or powdered monk fruit sweetener
- 3 large eggs, room temperature
- 1 cup (240 ml) sour cream
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
Keto Caramel Sauce
Ingredients
- ½ cup (115 g) unsalted butter
- ¾ cup (150 g) brown-style keto sweetener (or golden monk fruit sweetener)
- 1 cup (240 ml) heavy cream, room temperature
- ½ tsp xanthan gum (optional, for thickening)
- ½ tsp sea salt (for salted caramel version)
- 1 tsp vanilla extract
Optional Garnishes
- Whipped cream (unsweetened or keto-sweetened)
- Chopped pecans
- Toasted walnuts
- Sugar-free caramel drizzle
- Flaky sea salt
Equipment
- 9-inch (23 cm) springform pan
- Mixing bowls
- Electric mixer
- Roasting pan (for water bath)
- Aluminum foil
Step 1: Prepare the Crust
- Preheat oven to 165°C (325°F).
- Grease a 9-inch springform pan.
In a bowl combine:
- Almond flour
- Sweetener
- Cinnamon
- Salt
Stir in melted butter until evenly moistened.
Press firmly into the bottom and about 2 cm (¾ inch) up the sides of the pan.
Bake for 10–12 minutes until lightly golden.
Cool completely.
Step 2: Make the Cheesecake Filling
Beat cream cheese until completely smooth.
Add:
- Powdered sweetener
Beat until fluffy.
Mix in:
- Sour cream
- Vanilla
- Lemon juice
- Salt
Add eggs one at a time, mixing on low speed after each addition.
Avoid overmixing once the eggs are added, as excess air can cause cracks.
Step 3: Assemble
- Pour filling into the cooled crust.
- Smooth the surface with a spatula.
- Tap the pan gently on the counter a few times to release air bubbles.
Step 4: Prepare a Water Bath
- Wrap the outside of the springform pan with two layers of heavy-duty foil.
- Place the cheesecake pan inside a larger roasting pan.
- Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
A water bath promotes gentle, even baking and helps prevent cracks.
Step 5: Bake
Bake at 165°C (325°F) for 55–65 minutes.
The cheesecake is done when:
- The edges are set
- The center still has a slight wobble
Turn off the oven.
Leave the cheesecake inside with the door slightly open for 1 hour.
Step 6: Chill
- Remove from the oven.
- Cool completely at room temperature.
- Refrigerate for at least 6 hours, preferably overnight.
Step 7: Make the Keto Caramel Sauce
In a medium saucepan:
- Melt butter over medium heat.
- Stir in brown keto sweetener.
- Cook for 2–3 minutes while stirring.
Slowly whisk in heavy cream.
Bring to a gentle simmer.
Cook for 5–8 minutes until slightly thickened.
Stir in:
- Vanilla
- Sea salt
If a thicker sauce is desired:
- Sprinkle xanthan gum evenly over the sauce.
- Whisk continuously until smooth.
Allow to cool for 15–20 minutes.
The caramel will continue to thicken as it cools.
Step 8: Finish the Cheesecake
- Remove the chilled cheesecake from the springform pan.
- Pour or drizzle caramel sauce over the top.
- Spread gently toward the edges.
Optional:
- Sprinkle with chopped pecans.
- Finish with flaky sea salt for a salted caramel cheesecake.
Serving
For clean slices:
- Dip a sharp knife in hot water.
- Wipe dry.
- Slice.
- Repeat between cuts.
Serve chilled.
Storage
Refrigerator
- Store covered for up to 5 days.
Freezer
- Freeze individual slices for up to 3 months.
- Thaw overnight in the refrigerator.
Flavor Variations
Salted Caramel Cheesecake
Increase sea salt to 1 tsp in the caramel sauce.
Chocolate Caramel Cheesecake
Add:
- ¼ cup unsweetened cocoa powder to the filling.
Pecan Caramel Cheesecake
Fold ½ cup toasted chopped pecans into the crust.
Pumpkin Caramel Cheesecake
Add:
- ½ cup pumpkin purée
- 1 tsp pumpkin pie spice
Reduce sour cream to ½ cup.
Approximate Nutrition (Per Slice)
- Calories: 430–500
- Fat: 40–45 g
- Protein: 8–10 g
- Total Carbs: 8–10 g
- Fiber: 3–4 g
- Net Carbs: 4–6 g
