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Sugar-free Salted Caramel Cheesecake

Course Dessert
Cuisine American
Diet Diabetic
Keyword low carb cheesecake, thm salted caramel cheesecake, trim healthy mama cheesecake
Servings 12
Author Jennifer Overstreet

Ingredients

  • 1 1/2 C Pecan pieces, or use a food processor to make small pecan pieces
  • 1/4 C Almond flour
  • 3 T Melted Butter
  • 1/2 C Sweetener of choice I used a monkfruit blend
  • 1 Pinch Salt
  • 4 Bricks Cream cheese, softened
  • 3 M/L Eggs, room temperature
  • 1 C Sweetener
  • 1/2 C Sour Cream
  • 1/4 C Heavy Cream
  • 2 t Vanilla
  • 1 t Caramel Extract Optional
  • 1/4 t Salt
  • 1/2 C Butter
  • 1/2 C Heavy Cream
  • 1/2 C Sweetener, allulose is preferred
  • 2-3 Pinches Salt Add as much or as little as you want

Instructions

  • Preheat the oven to 325°F. Line the bottom of a 9 inch springform pan with parchment paper and lightly grease the sides.
  • Mix together the crust ingredients.
  • Press the mixture into the pan and bake for 8 to 10 minutes.
  • Beat the softened cream cheese until smooth. Mix in the sweetener, sour cream, heavy cream, vanilla, salt, and optional caramel extract.
  • Add the eggs one at a time, mixing on low.
  • Add vanilla, salt, and caramel extract if using.
  • Pour the filling over the crust. Bake for 55 to 70 minutes, until the edges are set and the center still jiggles slightly.
  • Turn off oven and crack door. Allow the cheesecake to sit in there for 1 hour.
  • Make topping. Simmer the butter, heavy cream, allulose, and salt until smooth and slightly thickened.
  • Allow the caramel to cool before pouring over cheesecake.
  • Pour over cheesecake. Store in fridge, overnight.
  • Carefully remove the outer ring. I did slide a knife around the edges, just to be safe.
  • Slice and serve.