Keto Salted Caramel Cheesecake
This salted caramel keto cheesecake is a no-bake delight, using salted caramel collagen powder to make your taste buds light up!
Prep Time15 minutes
Servings12 Slices
Calories326kcal
Ingredients:
Base
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 Tbsp unsweetened cocoa powder
- 2 Tbsp Erythritol (SoNourished) granular
- 1/4 tsp salt
- 3.5 oz salted butter melted
Filling
- 16 oz cream cheese softened
- 10 fl oz heavy whipping cream
- 1 tsp vanilla extract
- 1/2 cup Powdered Erythritol (SoNourished)
- 3 Tbsp Perfect Keto Salted Caramel Collagen Powder use code FFWL for 15% off your order
- 1 Tbsp gelatin powder
US Customary – Metric
Instructions:
Base
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In a large bowl, combine the almond flour, coconut flour, unsweetened cocoa powder, salt and erythritol. Mix until uniform in color
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Pour in the melted butter, mix until well combined. Spread into the bottom and sides of a pre greased, parchment lined 20cm (8″) cake tin.
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You can either set this in the fridge (for no bake option), or bake in the oven at 350F (180C) for 15 minutes. (This is what I did)
Filling
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Place the softened cream cheese into a large mixing bowl, using an electric hand mixer combine with the heavy whipping cream until well mixed through.
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Add the vanilla extract, powdered erythritol, salted caramel collagen powder and gelatin powder. Continue to mix through until no lumps are visible in the mixture.
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Pour on top of the base, and smooth out the top section. Set in the fridge for a minimum of 2 hours.
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Keep in the fridge for up to 5 days, or can be frozen for up to 2 weeks.
