Imagine sinking your fork into a creamy, decadent cheesecake that's so rich and delicious, you won't believe it's actually sugar-free! This Sugar-Free Caramel Cheesecake is the ultimate dessert for health-conscious foodies and keto lovers who refuse to compromise on taste. With its buttery almond flour crust, silky smooth cream cheese filling, and luxurious caramel drizzle, this recipe proves that healthy eating can be absolutely irresistible.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 2 tablespoons erythritol
- 2 (8 oz) packages cream cheese
- 1/2 cup sour cream
- 1/2 cup sugar-free caramel sauce
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
- In a medium mixing bowl, combine almond flour, melted butter, and erythritol. Mix thoroughly until the mixture resembles wet sand and can hold together when pressed.
- Press the crust mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed measuring cup to create a compact, smooth base.
- Place the cream cheese in a large mixing bowl and beat with an electric mixer until smooth and creamy, ensuring no lumps remain.
- Add sour cream and sugar-free caramel sauce to the cream cheese. Mix until well combined and fully incorporated.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and mix until the batter is completely smooth.
- Pour the cheesecake batter over the prepared almond flour crust, spreading it evenly with a spatula.
- Place the springform pan in a larger baking dish and fill the outer dish with about 1 inch of hot water to create a water bath, which helps prevent cracking.
- Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent sudden temperature changes.
- Remove from the oven and let cool completely at room temperature for about 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, drizzle additional sugar-free caramel sauce on top and slice into 8 equal portions.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smoother, lump-free batter.
- Water Bath Wisdom: The water bath is crucial for preventing cracks and ensuring a creamy texture. Make sure to wrap the springform pan in aluminum foil to prevent water from seeping in.
- Don't Overbake: A slightly jiggly center is perfect! The cheesecake will continue to set as it cools.
- Patience is Key: Allowing the cheesecake to cool slowly and refrigerate for at least 4 hours helps develop the best flavor and texture.
- Storage Tip: This cheesecake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert.
- Caramel Sauce Hack: If you want an extra caramel kick, make your own sugar-free caramel sauce using erythritol or monk fruit sweetener for maximum flavor.
Nutrition Facts
Calories: 425kcal
Carbohydrates: 8g
Protein: 12g
Fat: 39g
Saturated Fat: 20g
Cholesterol: 165mg
