KETO CARAMEL CHEESECAKE

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!
 CourseDessert
 CuisineAmerican, egg free, Gluten Free, grain free, Low Carb / Keto, sugar free
 KeywordKeto cheesecake, keto salted caramel cheesecake
 Prep Time15 minutes
 Cook Time15 minutes
 Cooling Time2 hours
 Total Time2 hours 30 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

Instructions:

Base

  • 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)

Filling

  • 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.
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