Introduction
Indulgence takes on a whole new meaning with this Chocolate Salted Caramel Keto Cheesecake. Rich, velvety chocolate meets the perfect balance of sweet and salty caramel in a dessert that feels like pure luxury—but with none of the guilt. With its smooth layers and sophisticated flavors, this cheesecake is perfect for special occasions or a weekend treat that reminds you to savor the moment.
Why You’ll Love This Recipe
- Indulgent Flavors: The rich chocolate base and salted caramel topping create a heavenly combination.
- Keto-Friendly: Low-carb ingredients mean you can enjoy this dessert guilt-free.
- Elegant Presentation: Perfect for impressing guests or treating yourself.
- Simple Ingredients: Requires just a few pantry staples and keto-friendly sweeteners.
Ingredients (American & Metric)
Crust:
- 2 cups (200g) almond flour
- 1/4 cup (56g) melted unsalted butter
- 2 tbsp (24g) erythritol
- 1/4 cup (20g) unsweetened cocoa powder
Chocolate Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup (134g) powdered erythritol
- 2 large eggs
- 1/2 cup (120ml) heavy cream
- 1/4 cup (20g) unsweetened cocoa powder
- 1 tsp pure vanilla extract
Salted Caramel Topping:
- 1/4 cup (60ml) sugar-free caramel sauce
- 1/4 tsp sea salt flakes
- Optional: Sugar-free whipped cream or chocolate shavings
Step-by-Step Instructions
- Prepare the crust:
- Preheat your oven to 325°F (160°C).
- In a bowl, combine almond flour, melted butter, erythritol, and cocoa powder until crumbly.
- Press the mixture into the bottom of a greased springform pan. Bake for 10 minutes and let cool.
- Make the filling:
- In a large bowl, beat cream cheese and powdered erythritol until smooth.
- Add eggs one at a time, mixing after each addition.
- Mix in cocoa powder, heavy cream, and vanilla extract until fully combined.
- Bake the cheesecake:
- Pour the filling over the crust and smooth the top.
- Bake for 50-60 minutes, or until the edges are set but the center is slightly wobbly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Add the salted caramel topping:
- Once the cheesecake is fully cooled, spread the sugar-free caramel sauce evenly over the top.
- Sprinkle with sea salt flakes for the perfect sweet-and-salty finish.
- Chill and serve:
- Refrigerate for at least 4 hours or overnight. Add optional whipped cream or chocolate shavings before serving.
Tips for Success
- Use softened cream cheese to avoid lumps in the filling.
- For a richer caramel flavor, use a high-quality sugar-free caramel sauce.
- Let the cheesecake cool gradually to prevent cracks.
Serving Suggestions
Serve slices with a dollop of sugar-free whipped cream and a sprinkle of grated chocolate for an elegant touch.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 5 days. To freeze, wrap slices individually in plastic wrap and store in an airtight container for up to 2 months.
Nutritional Information (Per Slice – Serves 12)
- Calories: 340
- Fat: 32g
- Protein: 7g
- Net Carbs: 5g
Frequently Asked Questions (FAQs):
- Can I skip the caramel topping?
Yes, the chocolate cheesecake is delicious on its own, but the salted caramel adds a unique flavor balance. - What can I use instead of almond flour for the crust?
Coconut flour can be substituted, but reduce the amount to 1 cup (120g) and add an extra tablespoon of butter. - Can I make this dairy-free?
Substitute dairy-free cream cheese and coconut cream for the filling, and use a vegan caramel sauce for the topping. - How do I prevent the cheesecake from cracking?
Avoid overmixing the batter, use room-temperature ingredients, and cool the cheesecake gradually in the oven. - Can I use regular caramel sauce?
Regular caramel sauce can be used, but it will no longer be keto-friendly. Opt for sugar-free caramel to maintain the low-carb profile.
