Ingredients
For the crust:
- 1 cup almond flour
- 2 tbsp melted butter
- 1 tbsp erythritol (or any keto sweetener)
- Pinch of salt
For the filling:
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup powdered erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 tbsp lemon juice (optional for slight tang)
For the keto caramel:
- 1/4 cup butter
- 1/4 cup allulose or erythritol (allulose gives a better caramel texture)
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
👩‍🍳 Instructions
1. Make the crust:
- Preheat oven to 325°F (165°C).
- Mix almond flour, butter, sweetener, and salt in a bowl.
- Press mixture into the bottom of a springform pan lined with parchment.
- Bake for 8-10 minutes or until golden. Let it cool.
2. Prepare the cheesecake filling:
- Beat cream cheese until smooth.
- Add sweetener, eggs (one at a time), vanilla, sour cream, and lemon juice. Mix until creamy.
- Pour over the crust.
3. Bake the cheesecake:
- Bake at 325°F (165°C) for 40-45 minutes, until edges are set but center is slightly jiggly.
- Turn off oven, crack door slightly, and let cheesecake sit inside for 1 hour.
- Chill in fridge for at least 4 hours (overnight is best).
4. Make the caramel topping:
- In a saucepan over medium heat, melt butter and sweetener until golden.
- Add heavy cream slowly while stirring.
- Cook until thickened (about 5-7 mins), then add vanilla and salt.
- Cool slightly before pouring over chilled cheesecake.
🍯 Tips:
- Use allulose for a smoother caramel — erythritol can crystallize.
- Optional: top with chopped pecans for a praline-style finish.
