Easy no bake Keto Salted Caramel Cheesecake
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Who doesn’t love salted caramel? Well, I certainly do. This easy Keto Salted Caramel Cheesecake combines sweet and salty flavors perfectly. Furthermore, the delicious salted caramel sauce has zero carbs! One slice contains on average 5.7 grams of carbs. 
It fits into a ketogenic diet because the cheesecake crust is made of almond flour and coconut flour.
I decided to make a small cake, because I know myself and his keto cheesecake will be finished in no-time and I do want to keep on losing weight.
But to make it easier for you, both the measurements of ingredients for a small and a normal size cheesecake are given below.
3 steps to make this Cheesecake
This is such an easy Keto Cheesecake to make. There are just 3 steps to follow:
Ingredients Keto Salted Caramel Cheesecake
The following ingredients are needed to make this low-carb cheesecake with salted caramel:
Small cheesecake - 2 portions
Ingredients Cheesecake Crust
- 45 grams / 7.5 tbsp of almond flour
- 10 grams / 1 1/4 tbsp of coconut flour
- 25 grams / 1 3/4 tbsp butter
- 1 tsp of pumpkin pie / gingerbread spices
- 1 to 1.5 tsp of Erythritol
- Pinch of salt
Ingredients Cheesecake Filling
- 100 grams / 3.6 oz of cream cheese - room temperature
- 45 grams / 2 1/2 tbsp of Greek Yogurt (10% fat)
- 50 grams / 1/5th cup of full fat whipping cream - cold
- 2 tsp of Erythritol powder - to taste
- 0.5 inside of a vanilla bean
- 1 tsp of lemon zest
- No carb / sugarfree salted caramel sauce
Normal cheesecake - 10 portions
Ingredients Cheesecake Crust
- 200 grams / 2 cups of almond flour
- 35 grams / 5 tbsp of coconut flour
- 150 grams / 2/3 cups of unsalted butter
- 4 tsp of pumpkin pie / gingerbread spices
- 1 1/3 tbsp of Erythritol
- 0.25 tsp of salt
Ingredients Filling
- 600 grams / 2 ½ cups of cream cheese (full fat) - room temperature
- 200 grams / ½ cup + 3 tbsp of full fat Greek yogurt
- 250 grams / 1 cup of full fat whipping cream
- 5 tbsp of Erythritol powder
- 2 x inside of vanilla bean
- 4 tsp of lemon zest
- Pinch of salt
- No carb / sugarfree salted caramel sauce
Equipment
- Cake tin
- Fork or mixer to mix the filling
- Parchment paper (or butter)
- Fridge
Macro Overview Cheesecake
It is time again to look at the macros of this no-bake Cheesecake. By entering the macros into an App or registering them, you can more easily plan your meals and monitor your intake in order to stay in ketosis.
For the calculations per portion, I looked at the normal-sized Keto Cheesecake overview (10 portions). Each serving of Keto Salted Caramel Cheesecake contains on average 5.7 grams of carbs, 9.4 grams of protein and 52.5 grams of fat.
Small cheesecake - 2 portions
Normal cheesecake - 10 portions
Step by step instructions Keto Salted Caramel Cheesecake
Below are step by step instructions to prepare this delicious Keto Salted Caramel Cheesecake.
1. Make the Cheesecake Crust
First of all, we start with making the Keto Salted Caramel Cheesecake Crust. Measure the ingredients and add the almond flour, coconut flour, erythritol, salt and gingerbread spices to a bowl. Mix the ingredients well.
Then, melt the unsalted butter in a small saucepan. Once melted add it to the bowl with the dry ingredients. Stir well. The flour should not be too wet or too dry. Small chunks of flour should appear. If too dry, then add more melted butter. If too wet, add a bit more almond flour.
Line a cake tin with parchment paper and grease the inside. If you don’t have parchment paper, you can also grease the bottom of the cake tin very well.
Scoop the crust mixture in the cake tin and press it down with a spoon. Ensure to press it well, because it needs to form the crust.
Put it in the fridge until the filling is ready.
2. Prepare the Cheesecake Filling
Now we will make the Keto Cheesecake filling.
Put the cream cheese (room temperature) in a bowl and stir it for a bit to loosen it up. Put the full-fat Greek Yogurt in the bowl with cream cheese and mix it until well incorporated.
Next, add the erythritol, inside of a vanilla bean (or vanilla extract), and some lemon zest. The lemon zest will give the cheesecake a nice fresh flavor.
Whip the cold whipping cream in a separate cold bowl by hand or with a hand mixer. The whipping cream should be stiff and have some peaks.
Fold the whipping cream into the cream cheese and Greek yogurt mixture.
Pour the filling on top of the Keto Cheesecake crust and divide it over the tin.
Place the low-carb cheesecake back in the fridge for a minimum of 4 hours. The longer the better. I prefer to cool it overnight.
3. Decorate the cake with Salted Caramel
Before serving the no-bake Keto cheesecake you can add the salted caramel sauce on top of the filling. 🍯
You can also make your own Keto Salted Caramel sauce.
Ideally, place the cheesecake back into the fridge for half an hour.
For a nice effect, you can take a toothpick and create a marble pattern on the top of the cheesecake.
Each serving of Keto Salted Caramel Cheesecake contains on average 5.7 grams of carbs, 9.4 grams of protein, and 52.5 grams of fat.
The Keto Salted Caramel Cheesecake is ready to be devoured!
Another cheesecake recipe is our Keto Strawberry Cheesecake.
We also have a super awesome recipe for Keto Pecan Pie. For more dessert ideas check our Keto Desserts page.
Keto Salted Caramel Cheesecake
Who doesn’t love salted caramel? This easy no-bake Keto Salted Caramel Cheesecake combines sweet and salty flavors perfectly. It fits into a ketogenic diet because the cheesecake crust is made of almond flour and coconut flour. Furthermore, the delicious salted caramel sauce has zero carbs! One slice contains 5.7 grams of carbs.
Ingredients
Ingredients Keto Cheesecake crust
- 200 grams / 2 cups of almond flour
- 50 grams / 5 tbsp of coconut rasp
- 150 grams / 2/3 cups of unsalted butter
- 4 tsp of gingerbread spices
- 1 ⅓ tbsp of Erythritol
- ¼ tsp of salt
Ingredients Keto Cheesecake Filling
- 600 grams / 2 ½ cups of cream cheese (full-fat) - room temperature
- 200 grams / ½ cup + 3 tbsp Greek yogurt (10%)
- 250 grams / 1 cup of full-fat whipping cream
- 5 tbsp of Erythritol powder
- 2 x inside of a vanilla bean
- 4 tsp of lemon zest
- Pinch of salt
- No carb / sugarfree salted caramel sauce
Equipment
- Cake tin
- Fork or mixer to mix the filling
- Parchment paper (or butter)
- Fridge
Instructions
Make the Cheesecake crust
- Measure all the ingredients.
- Add the almond flour, coconut flour, erythritol, salt, and gingerbread spices to a bowl. Mix the ingredients well.
- Then, melt the unsalted butter in a small saucepan. Once melted add it to the bowl with the dry ingredients. Stir well. The flour should not be too wet or too dry. Small chunks of flour should appear. If too dry, then add more melted butter. If too wet, add a bit more almond flour.
- Line a cake tin with parchment paper and grease the inside. If you don’t have parchment paper, you can also grease the bottom of the cake tin very well.
- Scoop the crust mixture in the cake tin and press it down with a spoon. Ensure to press it well.
- Place the crust in the fridge until the filling is ready.
Prepare the Cheesecake Filling
- Scoop the cream cheese (room temperature) in a bowl and stir it for a bit to loosen it up.
- Add the full-fat Greek Yogurt in the bowl with cream cheese and mix it until well incorporated.
- Put the erythritol, inside of a vanilla bean (or vanilla extract), and some lemon zest in the filling. Stir well.
- Whip the heavy whipping cream (cold) in a cold bowl, until stiff peaks appear. Fold the whipping cream into the cheesecake filling.
- Pour the filling on top of the Keto Cheesecake crust and divide it over the tin.
- Place the low-carb cheesecake back in the fridge for a minimum of 4 hours. The longer the better.
Decorate the Keto Cheesecake with Salted Caramel Sauce
- Decorate the cheesecake with keto salted caramel sauce before serving. In the blog post above, there is a link to make your own Keto Salted Caramel Sauce.
- For a nice effect, you can take a toothpick and create a marble pattern on the top of the cheesecake.
- Ideally, place the cheesecake back into the fridge for half an hour.
- The Keto Salted Caramel Cheesecake is ready to be devoured!
Each serving of Keto Salted Caramel Cheesecake contains on average 5.7 grams of carbs, 9.4 grams of protein, and 52.5 grams of fat.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 526Total Fat: 52.5gCarbohydrates: 5.7gProtein: 9.4g
For a detailed overview of all the macros (in total and per ingredient), please click here.
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