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

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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

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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

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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

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Optional Garnishes

• Whipped cream (unsweetened or keto-sweetened)
• Chopped pecans
• Toasted walnuts
• Sugar-free caramel drizzle
• Flaky sea salt

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Equipment

• 9-inch (23 cm) springform pan
• Mixing bowls
• Electric mixer
• Roasting pan (for water bath)
• Aluminum foil

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Step 1: Prepare the Crust

1. Preheat oven to 165°C (325°F).
2. 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.

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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.

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Step 3: Assemble

1. Pour filling into the cooled crust.
2. Smooth the surface with a spatula.
3. Tap the pan gently on the counter a few times to release air bubbles.

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Step 4: Prepare a Water Bath

1. Wrap the outside of the springform pan with two layers of heavy-duty foil.
2. Place the cheesecake pan inside a larger roasting pan.
3. 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.

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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.

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Step 6: Chill

1. Remove from the oven.
2. Cool completely at room temperature.
3. Refrigerate for at least 6 hours, preferably overnight.

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Step 7: Make the Keto Caramel Sauce

In a medium saucepan:

1. Melt butter over medium heat.
2. Stir in brown keto sweetener.
3. 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:

1. Sprinkle xanthan gum evenly over the sauce.
2. Whisk continuously until smooth.

Allow to cool for 15–20 minutes.

The caramel will continue to thicken as it cools.

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Step 8: Finish the Cheesecake

1. Remove the chilled cheesecake from the springform pan.
2. Pour or drizzle caramel sauce over the top.
3. Spread gently toward the edges.

Optional:

• Sprinkle with chopped pecans.
• Finish with flaky sea salt for a salted caramel cheesecake.

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Serving

For clean slices:

1. Dip a sharp knife in hot water.
2. Wipe dry.
3. Slice.
4. Repeat between cuts.

Serve chilled.

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Storage

Refrigerator

• Store covered for up to 5 days.

Freezer

• Freeze individual slices for up to 3 months.
• Thaw overnight in the refrigerator.

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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.

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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