Keto Salted Caramel Chocolate Cheesecake – Rich, Creamy, and Low-Carb
This cheesecake is the best kind of treat: rich, silky, and totally satisfying, without kicking you out of ketosis. You get a buttery almond crust, a smooth chocolate cheesecake filling, and a glossy salted caramel sauce that ties everything together. It tastes like a bakery dessert but uses simple steps and keto-friendly ingredients.
If you’ve been missing “real” cheesecake on a low-carb diet, this one fixes that. Serve it to guests, and no one will guess it’s keto.
Ingredients
Method
- Prep the pan and oven: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with foil to prevent leaks.
- Make the crust: Stir almond flour, cocoa, sweetener, and salt. Add melted butter and vanilla and mix until it looks like damp sand. Press firmly into the bottom of the pan. Bake 8–10 minutes until set. Cool while you make the filling.
- Melt the chocolate: In a small saucepan, warm heavy cream until steaming. Remove from heat, add chopped chocolate, let sit 2 minutes, then stir until smooth. Set aside to cool slightly.
- Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl.
- Add sweetener and sour cream: Mix in powdered sweetener and salt until combined, then blend in sour cream and vanilla. Keep speed low to avoid extra air.
- Add eggs one by one: Beat in eggs one at a time, just until combined. Do not overmix. Scrape the bowl once more.
- Mix in the chocolate: Pour the melted chocolate mixture into the batter and stir on low until uniform and glossy.
- Fill and smooth: Pour batter over the baked crust. Tap the pan gently on the counter to release bubbles.
- Bake with a steam tray: Place the springform on a large baking sheet. Put a separate pan of hot water on the lower rack to create steam. Bake 55–70 minutes, until the edges are set and the center jiggles slightly.
- Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside 30 minutes. Move to a rack and cool to room temp, then chill at least 6 hours, preferably overnight.
- Make the salted caramel: In a heavy saucepan over medium heat, cook allulose, stirring often, until it melts and turns a light amber. Whisk in butter. Slowly add warm cream (it will bubble), whisking until smooth. Off heat, stir in vanilla and salt. Cool to a pourable consistency.
- Finish and serve: Release the cheesecake from the pan. Pour cooled salted caramel over the top, letting some drip down the sides. Sprinkle with a touch of flaky salt and shaved chocolate if you like. Slice with a hot, clean knife.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Recipe So Good
- Classic flavor, keto twist: Deep chocolate filling and a true salted caramel finish, all with low-net-carb ingredients.
- No grainy texture: The sweetener combo melts smoothly, so the cheesecake is creamy, not gritty.
- Foolproof method: A simple water bath alternative helps prevent cracks without fussy equipment.
- Make-ahead friendly: The flavor improves after chilling, so it’s perfect for parties and holidays.
- Customizable: Swap sweeteners, add nuts, or adjust the salt in the caramel to taste.
What You’ll Need
- For the crust:
- 2 cups fine almond flour
- 3 tablespoons cocoa powder (unsweetened)
- 1/4 cup granulated erythritol or allulose blend
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- For the chocolate cheesecake filling:
- 24 ounces cream cheese, softened to room temperature
- 3/4 cup powdered erythritol or allulose blend
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
- 6 ounces sugar-free dark chocolate (70–85% cocoa), finely chopped
- 1/3 cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
- For the salted caramel sauce (keto):
- 1/2 cup allulose (preferred for smooth caramel)
- 2 tablespoons butter
- 1/3 cup heavy cream, warmed
- 1/2 teaspoon vanilla extract
- 1/2 to 3/4 teaspoon flaky sea salt (to taste)
- To finish:
- Extra flaky sea salt for garnish (optional)
- Shaved sugar-free chocolate (optional)
- Equipment:
- 9-inch springform pan
- Stand mixer or hand mixer
- Heavy saucepan
- Large baking sheet
- Foil and parchment
How to Make It
- Prep the pan and oven: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
Wrap the outside of the pan with foil to prevent leaks.
- Make the crust: Stir almond flour, cocoa, sweetener, and salt. Add melted butter and vanilla and mix until it looks like damp sand. Press firmly into the bottom of the pan.
Bake 8–10 minutes until set. Cool while you make the filling.
- Melt the chocolate: In a small saucepan, warm heavy cream until steaming. Remove from heat, add chopped chocolate, let sit 2 minutes, then stir until smooth.
Set aside to cool slightly.
- Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl.
- Add sweetener and sour cream: Mix in powdered sweetener and salt until combined, then blend in sour cream and vanilla. Keep speed low to avoid extra air.
- Add eggs one by one: Beat in eggs one at a time, just until combined.
Do not overmix. Scrape the bowl once more.
- Mix in the chocolate: Pour the melted chocolate mixture into the batter and stir on low until uniform and glossy.
- Fill and smooth: Pour batter over the baked crust. Tap the pan gently on the counter to release bubbles.
- Bake with a steam tray: Place the springform on a large baking sheet.
Put a separate pan of hot water on the lower rack to create steam. Bake 55–70 minutes, until the edges are set and the center jiggles slightly.
- Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside 30 minutes. Move to a rack and cool to room temp, then chill at least 6 hours, preferably overnight.
- Make the salted caramel: In a heavy saucepan over medium heat, cook allulose, stirring often, until it melts and turns a light amber.
Whisk in butter. Slowly add warm cream (it will bubble), whisking until smooth. Off heat, stir in vanilla and salt.
Cool to a pourable consistency.
- Finish and serve: Release the cheesecake from the pan. Pour cooled salted caramel over the top, letting some drip down the sides. Sprinkle with a touch of flaky salt and shaved chocolate if you like.
Slice with a hot, clean knife.
How to Store
- Refrigerator: Cover tightly and keep up to 5 days. The caramel may thicken; warm slices slightly for a softer sauce.
- Freezer: Freeze whole or in slices (without caramel on top) for up to 2 months. Wrap well in plastic and foil.
Thaw overnight in the fridge, then add caramel before serving.
- Make-ahead: Bake the cheesecake a day or two in advance. Prepare caramel the day you serve for best texture.
Benefits of This Recipe
- Low-carb satisfaction: Rich flavor and texture without the sugar spike.
- Steady energy: High fat and moderate protein help keep you full longer.
- Flexible sweeteners: Works with common keto options; allulose gives the smoothest caramel.
- Entertaining-friendly: Looks impressive, slices cleanly, and holds up well on a dessert table.
What Not to Do
- Don’t rush the cooling: Rapid temperature changes can crack the top.
- Don’t overbeat the batter: Too much air leads to puffing and sinking.
- Don’t use cold ingredients: Room-temperature cream cheese, sour cream, and eggs prevent lumps.
- Don’t swap allulose in the crust 1:1 without checking: Allulose browns faster; watch for over-browning or mix with erythritol.
- Don’t overcook the caramel: Keto sweeteners can go from amber to bitter quickly. Pull it when it’s light amber.
Variations You Can Try
- Pecan cocoa crust: Replace 1/2 cup almond flour with finely ground pecans for a nutty base.
- Mocha cheesecake: Add 1–2 teaspoons instant espresso powder to the filling for coffee-chocolate depth.
- Peanut butter swirl: Warm 1/3 cup natural peanut butter with 1 tablespoon sweetener and swirl into the batter before baking.
- Salted caramel pecan topping: Fold toasted pecans into the caramel for crunch.
- Mini cheesecakes: Bake in a lined muffin tin for 18–22 minutes.
Great for portion control.
FAQ
Is this cheesecake really keto?
Yes. It uses low-carb sweeteners, almond flour for the crust, and sugar-free chocolate. Net carbs per slice will vary based on brands and slice size, but it’s designed to fit a keto lifestyle.
Which sweetener is best for the caramel?
Allulose works best because it caramelizes smoothly and stays syrupy after cooling.
Erythritol tends to recrystallize and get gritty. If you only have erythritol, add a little allulose or a few drops of glycerin to help texture.
How do I prevent cracks on top?
Use room-temperature ingredients, avoid overmixing, bake with steam in the oven, and cool the cheesecake gradually. Even if a small crack appears, the caramel topping will cover it.
Can I use coconut flour in the crust?
Not as a direct swap.
Coconut flour is highly absorbent and will make the crust dry. Stick with almond flour or a mix of almond flour and finely ground nuts.
What chocolate should I use?
Choose a high-quality sugar-free dark chocolate or 70–85% cocoa chocolate sweetened with low-carb sweeteners. The better the chocolate, the richer the flavor.
Can I make this dairy-free?
You can experiment with dairy-free cream cheese and coconut cream, but texture will differ.
The caramel can be made with coconut cream and dairy-free butter. Expect a slight coconut note.
How do I slice it cleanly?
Dip a sharp knife in hot water, wipe it dry, and make your cut. Repeat between slices.
This keeps edges neat and prevents dragging the caramel.
Why is my caramel grainy?
It likely crystallized from erythritol. Rewarm gently with a splash of water or cream and whisk until smooth, or use allulose next time for a silkier finish.
Final Thoughts
This Keto Salted Caramel Chocolate Cheesecake hits every note: creamy, chocolatey, and just the right amount of salty-sweet. The method is simple enough for a weeknight project but impressive enough for a celebration.
Make it ahead, let it chill, and finish with a glossy caramel pour. With the right sweeteners and a little patience, you’ll get a bakery-worthy dessert that fits your goals and tastes incredible.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
