Can a keto-friendly dessert taste so rich it makes you forget it’s low carb?
My Salted Caramel Chocolate Keto Cheesecake is a three-layer wonder. It has a fudgy chocolate base, a creamy cheesecake, and a drizzle of gooey caramel. This cheesecake shows that you can enjoy rich flavors without the carbs, with only 2.5 net carbs per slice.
Key Takeaways
- Three-layer structure: shortbread crust, mocha cheesecake, and salted caramel layers
- Ready in under 20 minutes of prep with a total bake time under an hour
- Each bar has 2.5 net carbs using Lily’s Chocolate and keto-approved sweeteners
- Freezable for up to 3 months for effortless meal prep
- Uses almond flour for a grain-free, low-carb crust
Essential Ingredients & Preparation
Choosing the right essential keto ingredients is key for this dessert. I start with top-notch low carb essentials like almond flour and Swerve Sweetener for the crust. For the filling, I use Perfect Keto’s salted caramel collagen mix—it adds rich flavor without spiking carbs. Every choice balances taste and macros.
- Almond flour (1 cup): Key for a crispy, gluten-free base
- Swerve Confectioners (½ cup): Sweetens without sugar spikes
- Gelatin powder (2 tbsp): Keeps the filling silky-smooth
| Low Carb Flour | Net Carbs (per ¼ cup) | Best Use |
|---|---|---|
| Almond | 3g | Crispy crusts |
| Coconut | 2g | Moisture-rich bases |
| Erythritol blend | 0g | Low-temp baking |
Pro ingredient preparation is crucial for perfect results. I soften cream cheese at room temperature—it cuts mixing time by half. When dissolving gelatin, I use warm (not boiling) water to avoid clumps. For the caramel layer, I mix Swerve with melted chocolate first before blending with cream—it prevents graininess.
My top tips: Use a hand mixer on low speed to avoid air bubbles. Chill all dairy ingredients overnight for better texture. And always taste-test the sweetener blend early—you can’t adjust sweetness once baked!
Step-by-Step Guide to Salted Caramel chocolate keto cheesecake
Follow this step-by-step keto cheesecake guide for a silky, gluten-free treat. Start by mixing melted butter, almond flour, cocoa powder, and sweetener in a bowl. Press the mixture into a springform pan and chill while preparing the filling.
- Mix 8 tbsp melted butter, 1¼ cups almond flour, 2 tbsp cocoa powder, and 2 tbsp monkfruit sweetener. Press firmly into the pan and refrigerate 30 minutes.
- In a mixer, beat 16 oz cream cheese until smooth. Add 2 eggs, ½ cup powdered sweetener, vanilla, and salt. Fold in ½ cup heavy cream and 2 tbsp gelatin dissolved in hot water.
- Pour the filling over the base. Chill 4–6 hours. For the ganache, melt 1 oz bakers chocolate and 1 tbsp coconut oil, then drizzle over chilled cheesecake. Sprinkle sea salt.
| Category | Ingredients | Quantity |
|---|---|---|
| Base | Almond flour | 1 1/4 cups |
| Base | Coconut flour | 2 tbsp |
| Filling | Cream cheese | 16 oz |
| Topping | Lilly’s Dark Chocolate Chips | ½ cup |
Pro tip: Use no bake cheesecake instructions to avoid oven use. Substitute collagen powder with whey protein if preferred. Each slice offers 5g net carbs—perfect for a low carb dessert recipe steps fix.
Enjoy 15% off Perfect Keto products with code FFWL. This recipe stays firm at 326 calories per serving, making it keto-friendly and rich in collagen benefits.
Conclusion
This keto dessert conclusion shows the Salted Caramel Chocolate Keto Cheesecake is a hit. It’s low in carbs, with only 2 net carbs per serving. This makes it a guilt-free keto dessert perfect for your diet.
Each bite is a treat, with a rich chocolate crust, smooth caramel, and a shiny ganache. It proves you can enjoy delicious food without eating too many carbs.
This recipe wrap-up also shows it’s versatile. You can change the ingredients to make it nut-free or dairy-free. It has 4g of protein and 215 calories, making it a filling treat that keeps you in ketosis.
Store leftovers in the fridge for up to five days or freeze them for later. This is great for busy times.
My favorite way is the no-bake method, which saves time. But baking it adds a crunchy crust. Try adding toppings like crushed nuts or extra caramel for extra flavor.
These cheesecakes are perfect for any occasion, whether it’s a party or a quiet treat. Next time you want something sweet, try this recipe. You’ll be surprised at how easy it is to enjoy a rich dessert while staying on track.
FAQ
What makes your Salted Caramel Chocolate Keto Cheesecake unique?
My cheesecake is special because it mixes the rich tastes of salted caramel and chocolate. It’s made with top-notch, low-carb ingredients to stay keto-friendly. I aim for a creamy texture and add Perfect Keto’s Salted Caramel Collagen Powder for extra flavor and health perks.
Can I make this cheesecake without baking it?
Yes, you can! This recipe has a no-bake version that’s creamy and delicious. I give detailed steps to help you get the same great taste without using the oven.
What low-carb ingredients do you recommend for this recipe?
For this recipe, I suggest using high-quality low-carb items like almond flour and coconut flour. Also, choose unsweetened options. These ingredients make the cheesecake taste great and stay keto-friendly.
How do I achieve a creamy texture in the cheesecake?
To get a creamy texture, soften the cream cheese first. Then, blend it with heavy whipping cream, collagen powder, and gelatin. These steps help avoid lumps and make the cheesecake smooth and creamy.
What are some optional toppings I can add to the cheesecake?
For a richer taste, try a caramel drizzle or fresh whipped cream on top. You can also try different toppings like chopped nuts or more salted caramel to boost the cheesecake’s flavor.
How can I store the leftover cheesecake?
Store any leftover cheesecake in a sealed container in the fridge for up to a week. It also freezes well. Just thaw it in the fridge before serving.
