Estimated reading time: 9 minutes

Sink your teeth into a creamy keto, sugar-free, salted caramel cheesecake.

Today, I want to share with you how easy this keto cheesecake is so you can save money instead of buying it pre-made.

Purchasing a pre-made keto cheesecake of this size would easily cost $60.00, but you can make it for $25.00.

Enjoy Cheesecake Without Sugar

A couple of our friends adores cheesecake, so when we invited them for dessert last week, we thought we’d surprise them with this heavy low, carb, keto, sugar-free Salted Caramel Cheesecake.

Oh yes, they were surprised!

We are also huge fans of cheesecake, especially the salted caramel cheesecake, but most importantly, there must be two things present;

1. Thicker Crust
2. Thick Cheesecake

You’ve got a winner if you can carry out those two cheesecake aspects.

I’m amazed at how many people think cheesecake is a complicated recipe. That is far from the truth.

When we created our salted caramel cheesecake, we wanted to keep it simple so our guests could add any variation of toppings we offered.

What I like about toppings and cheesecake is that you can add almost anything.

Since the CBB house has gone keto and sugar-free, everything we make takes that path.

It has been two years since Mrs. CBB gave up sugar, and she feels great and doesn’t crave it like she used to.

For this recipe, I toasted hazelnuts and had a bag of Sugar-Free Dark Chocolate Chips for cheesecake toppings.

Making Homemade Sugar-Free Caramel Sauce

We also had a bottle of Smucker’s No Sugar Added Caramel Sundae Syrup, which you can buy at any grocery store for about $4.00.

However, you can make a quick, sugar-free caramel sauce for less money.

You must check out my homemade keto salted caramel sauce!!

I created a sugar-free keto caramel sauce which I used to make keto Snickers Bars and is my go-to for all recipes.

Get Them Asking For The Recipe

By the end of our evening, we had less than half of the salted caramel cheesecake left, and our friend asked for the recipe.

Mrs. CBB said that our salted caramel cheesecake recipe was a secret jokingly and offered to help her learn how to make it.

She is one of those shoppers who would instead buy a cheesecake than make it but trust me, it is easy.

Keto Salted Caramel Cheesecake Recipe

The salted caramel cheesecake recipe only came about after Mrs. CBB and I said that we wanted a cheesecake that didn’t have fruit on top.

Typically if we were to make a cheesecake, we’d top it with cherries, blueberries, or even our sugar-free rhubarb strawberry chia jam.

Although delicious, sometimes it’s nice to switch it up and go the gooey route.

Suppose you don’t like the Torani Sugar-Free Salted Caramel Syrup w/ Splenda, 750 mL, when making the cheesecake filling.

Add an extra 1/4 cup of Swerve confectioners sugar in its place.

You will have a vanilla cheesecake ready for any topping you fancy.

Even if you aren’t a sugar-free, low-carb person like me, I still eat it because it is SO GOOD.

You can play around with the toppings if you’re not overly worried about adding a bit of sugar.

I, for instance, added homemade caramel sauce with brown sugar and semi-sweet chocolate chips.

Mrs. CBB mentioned something under her breath about not touching her $8.99 bag of sugar-free chocolate chips or that I was sleeping outside for the rest of the season.

If you’re not a fan of toasted hazelnuts, feel free to add any nut you like if you aren’t worried about excess carbs.

We typically have hazelnuts, toasted almonds, crushed peanuts, or pecans for such occasions.

Gluten-Free Almond Crust

What you might like about this salted caramel cheesecake, besides its sugar-free and low-carb, is that it is gluten-free.

The base for the salted caramel cheesecake is a simple almond flour mixture with melted butter and sugar substitute.

We baked it for about 10 minutes at 350 degrees until we noticed it was browning.

Whenever you bake cookies or even an almond crust like this, essentially a giant almond cookie, I like to under-bake because it continues to bake in a hot pan or baking sheet.

I added a dash of almond extract to the almond crust base, although I didn’t know what it would taste like.

I was happy I did, as everyone complimented me on the crust’s flavor (phew).

When you create recipes, you never know how they will turn out when you add new or unusual flavor combinations.

One major tip I’d give you when making this salted caramel cheesecake is to ensure you grease your springform pan nicely or line it with parchment.

The almond crust tends to be moist when baked and needs at least a solid 30 minutes after coming from the refrigerator to slice it without cracking it or having it slide off the cake.

I know this because the first three slices I did were a bummer.

After all, I lost the crust on them.

When slicing, slide a stainless steel spatula under the crust to pull out a slice.

It worked like a charm.

How To Make Keto Salted Caramel Cheesecake

Keto Sugar-Free Salted Caramel Cheesecake

• Recipe Type: Low Carb, Keto, Sugar-Free
• Cuisine: Dessert
• Author: Mr.CBB
• Prep time: 20 mins
• Cook time: 1 hour
• Total time: 1 hour 20 mins
• Serves: 14

This Keto Salted Caramel Cheesecake is loaded with flavor and then topped with sugar-free caramel sauce, sugar-free chocolate chips, and toasted hazelnuts. The toppings for cheesecake are endless.

Cheesecake Ingredients

• Cheesecake Filling
• 4 extra-large eggs
• 4 8oz pkg Cream Cheese
• 1 tablespoon pure lemon juice
• 1 cup Swerve confectioners sugar or 1 1/4 cup if not using salted caramel syrup.
• 1/4 cup Salted Caramel Torani Sugar-Free Syrup (optional, but must add extra 1/4 cup Swerve)
• 1 teaspoon pure vanilla extract
• Almond Flour Crust
• 2 1/2 cups Almond Flour (not Almond meal)
• 1/4 cup Granular Sweetener of choice (I used Erythritol)
• 1/2 cup cold butter cubed and melted
• 1 tsp Almond Extract

Instructions

1. Pre-heat Oven to 350 degrees
2. In a large bowl, mix all the Almond Crust ingredients until combined.
3. Grease your 9-inch Springform pan with a bit of butter or line the bottom with parchment paper
4. Press the almond mixture into the base tightly and bake for 10 minutes or until just golden
5. Remove from oven and let cool.
6. Cheesecake Filling
7. In a bowl, add your cream cheese and mix until creamy; add your eggs one at a time and mix.
8. Add sugar, lemon juice, vanilla extract, Torani Sugar-Free Syrup, or an extra 1/4 cup Swerve confectioners sugar.
9. Mix with a mixer until creamy and fluffy. This could take a few minutes, but worth the effort.
10. Pour into cooled almond crust base
11. Even the top with a spatula
12. Put on a baking sheet and bake in the centre oven for 1 hour or until the top is bubbly and browned, as in my photos.
13. Remove from oven and run a knife around the cheesecake, then let cool on the counter.
14. Cover with plastic wrap in the refrigerator for 12 hours to chill.
15. Remove the springform pan and slice into 14 slices.
16. Toppings: Add sugar-free caramel sauce *see recipe link in the post, Toasted Hazelnuts, Pecans, Almonds, Sugar-Free chocolate chips, and whipped cream. – All optional

Once you have your beautiful slice of salted caramel cheesecake on a plate, get the kettle boiling and enjoy a cuppa tea or coffee to go with your slice of heaven.

Discussion: What are your favourite Keto cheesecake toppings?

Nutritional Information

Per entire Recipe, 14 slices:  (this only includes cheesecake, no toppings) 29.4 g Carbs or 2.1= Net Carbs per slice.

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