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.
How to Make It
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.
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