Keto Caramel Cheesecake

STATS:

• Serving: 12 slices
• Course: Dessert
• Diet: Keto, Low Carb, Sugar-Free
• Cuisine: America
• Prep time: 20 minutes
• Serving Size: 1 slice
• Cook time: Ten mints.
• Chill time: Four hours
• Total Time: Four hours, Thirty minutes

EQUIPMENT:

• Medium bowl
• Spring form pan
• Spatula
• Large bowl
• Beater
• Saucepan
• Whisk

INGREDIENTS:

FOR THE CRUST:

• 1 & ½ cups almond flour
• ¼ cup Erythritol
• ½ cup unsalted butter

CHEESECAKE FILLING:

• 2 packages of cream cheese
• 1 cup Erythritol
• One teaspoon vanilla extract
• 1 cup heavy chill whipping cream

FOR THE CARAMEL TOPPING:

• ½ cup heavy cream
• ¼ cup butter
• ¼ cup Erythritol
• ½ teaspoon vanilla extract
• Pinch of salt

INSTRUCTION:

TO MAKE THE CRUST:

1. Take a medium bowl and add the almond flour & Erythritol and melted butter.
2. Combine all of them with the spatula.
3. Add the crust mixture to the pan and press it with the spatula.
4. Place the pan in the fridge for Fifteen to Twenty minutes to set the crust.

SAUCE MAKING:

1. Take a saucepan and put the pan on medium heat add the butter, sweetener, and heavy cream.
2. Mix it with the whisk.
3. Cook them till they start to bubble then add the vanilla extract & pinch of salt.
4. Cook it till it gets thick on low flame.
5. Allow the caramel sauce to cool for some time.

TO MAKE THE CHEESECAKE FILING:

1. Take a large bowl and add the cream cheese & Erythritol.
2. Beat them till they get smooth and creamy then add the vanilla extract and beat again to incorporate it.
3. We can grab one more bowl add the whipped cream and beat the cream untill the cream form the stiff peaks.
4. Then we can fold the whipped cream in the cream cheese mixture till it gets fully incorporated and forms a fluffy and indulgent filling.

ASSEMBLE & SERVE THE CHEESECAKE:

1. Take the crust out of the fridge and spread the cheesecake filling on the crust & smooth the top using the spatula.
2. Then we can pour the caramel sauce on the cheesecake filling.
3. Garnish the cheesecake with chopped pecans for additional flavor & texture.
4. Put the cheesecake in the fridge for the whole night or for at least 4 hours to get it set.
5. Then we can make the slices with the knife and serve chill.

TIPS:

• We could also utilize the regular pie dish or a cake pan to make this if you don’t have a spring form pan, but you may find little hard to remove the cheesecake from the regular dish.
• You should use the chill whipping cream to achieve the perfect stiff peaks otherwise it gets deflated.
• We can also utilize stevia & monk fruit to make this dessert instead of Erythritol.

STORAGE INFORMATION:

FRIDGE:

• Place the leftover cheesecake in the airtight box and store the cheesecake for five days.

FREEZER:

• We can tightly cover the cheesecake slices with plastic wrap put the slices in the airtight box and store the cheesecake for 3 months.

FAQs:

Is this caramel cheesecake low in carbs?

• This caramel cheesecake only contains 9g carbs, 7g net carbs, 2g fiber, & 7g proteins in it.

Will I utilize three different sweeteners?

• We can easily utilize stevia or monk fruit to make this caramel cheesecake.

Can we store this caramel cheesecake?

• We can easily store this caramel cheesecake in the fridge for 5 days in an airtight container and we can also freeze this cheesecake for 3 months.

Will I make the caramel sauce before time?

• We can easily make this sauce before time and utilize it when we require just heat a little before pouring it on the cheesecake.

NUTRITIONAL INFORMATION:

Calories: 370 kcal
Fat: 36g
Carbs: 9g
Fiber: 2g
Net Carbs: 7g
Protein: 7g
Vitamin A: 135 IU
Calcium: 80mg
Iron: 0.9mg
Potassium: 80mg