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prep time
4 h 20 min
cook time
20 min
ready time
4 h 40 min
Keto No-Bake Salted Caramel Cheesecake
This salted caramel no-bake Keto cheesecake is a dream come true. It is creamy, light, and sweet with a pinch of salt. This cheesecake is also egg-free and gluten-free. Its velvety center pairs beautifully with a chocolatey crust. This delightful dessert is proof that there are many easy Keto recipes to help you stay on track.
Can you skip baking the crust?
We don't recommend skipping this step because you would end up with a doughy crust instead of a golden and crispy one. If you want a crust that doesn't require baking, you can replace the almond flour with crushed-up chocolate Keto cookies and reduce the sweetener to 1 tablespoon. Mix these ingredients with the melted butter, press into a springform pan, and place in the fridge for 30 minutes to set.
What is the best sweetener for this Keto cheesecake recipe?
This recipe uses a few types of sweeteners, depending on the component. We are using granulated allulose for the caramel sauce because it results in a smooth sauce and doesn't crystallize once cooled. For the filling, we are using powdered erythritol. You can use any powdered sweetener in the filling but stay away from granulated sweeteners. As for the crust, you can use any granular or powdered sweetener you prefer.
Can you omit the salt?
Yes, definitely. However, we recommend decreasing the amount of salt instead of omitting it since salt brings out the flavor of caramel and chocolate. If you still can't wrap your head around sweet and salty flavors together, then, by all means, omit it.
Can you use store-bought sugar-free caramel for this recipe?
Yes, you can! We really love this caramel recipe, but sometimes we want to take shortcuts too. Simply replace the homemade caramel sauce with a Keto-friendly brand that you like.
Net Carbs
3.7 g
Fiber
1.4 g
Total Carbs
9.2 g
Protein
5.7 g
Fats
33 g
335 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter, salted
4 tbsp
Granulated Allulose
0.33 cup
Cream Heavy Whipping
1.33 cup, fluid (yields 2 cups whipped)
Salt
0.5 tsp
Almond flour
1.25 cup
Cocoa powder
1 tbsp
Erythritol Granulated
3 tbsp
Melted Butter
2 tbsp
Cream cheese
1.75 cup
Vanilla extract
1 tsp
Powdered Erythritol (Icing Sugar)
0.33 cup
Gelatin (jello) powder, plain
2 tsp
Boiling water
1.5 tbsp
Recipe Steps
steps 11
4 h 40 min
Step 1
For the caramel sauce, place 4 tablespoons of butter and the granulated allulose in a small saucepan over low heat. Let the butter melt and stir gently. The butter will start to foam, but that's okay.Step 2
The caramel will gradually get darker in color. Stir occasionally to check on its color. The foam might prevent you from seeing properly, so keep an eye on it.Step 3
Once the caramel reaches a medium brown color, add 1/3 cup of heavy cream and whisk vigorously. Let the caramel simmer for 2 minutes to thicken. Take the saucepan off the heat and whisk in the ¼ tsp of salt. Set it aside to cool.Step 4
Preheat your oven to 350 F/175 C and line the bottom of an 8" / 20 cm springform pan with parchment paper. To prepare the crust, add the almond flour, granulated erythritol, cocoa powder, and ¼ tsp of salt to a bowl. Whisk until combined.Step 5
Add 2 tbsp of melted butter, and mix until a crumbly dough forms. Transfer it to the springform pan and press until it spreads evenly. Bake the crust for 12-15 minutes, or until it's golden around the edges. Set it aside to cool.Step 6
To a large bowl, add the room temperature cream cheese. Beat using a hand mixer until it softens completely. Add 1 cup of heavy cream and beat for a couple more minutes until it is light and fluffy.Step 7
Add the powdered erythritol, vanilla extract, and 3 tbsp of the salted caramel. Whisk until combined. Set the bowl aside.Step 8
To a small bowl, add the gelatin powder and hot water. Whisk until the gelatin dissolves. Add it to the cheesecake mixture and whisk to combine.Step 9
Pour the cheesecake mixture over the cooled crust. Spread it and smooth the surface using a spatula. Make sure the surface is even to prevent the caramel sauce from concentrating on one side.Step 10
Pour the caramel sauce over the cheesecake. Swirl the pan to spread the sauce. Transfer the pan to the fridge for 4-6 hours to set.Step 11
Once the cheesecake sets, cut it into 12 slices. To serve, place one piece on a plate, and sprinkle a little bit of flakey salt on top. Serve immediately.
Comments
GinaU 2 years ago
Not really a fan. Not sweet enough and the Carmel Sauce never really thickened. Very little flavor. Although, the crust was excellent.
Senior Loves Keto a year ago
It sounds like you followed ingredient list, which stated 1-1/3 cup cream. I followed written instructions which called for only 1/3 cup & it was delicious. Not your fault—maybe give it another shot?
GorgeousAvocado522402 2 years ago
Excellent! Thanks for this recipe! Made it for my guests and it was a success!