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
- 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
- 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
In a large bowl, combine the almond flour, coconut flour, unsweetened cocoa powder, salt and erythritol. Mix until uniform in color
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.
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)
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.
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.
Pour on top of the base, and smooth out the top section. Set in the fridge for a minimum of 2 hours.
Keep in the fridge for up to 5 days, or can be frozen for up to 2 weeks.