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Keto Salted Caramel Chocolate Cheesecake - Rich, Creamy, and Low-Carb

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Beat the cream cheese: In a large bowl, beat cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl.
  5. 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.
  6. Add eggs one by one: Beat in eggs one at a time, just until combined. Do not overmix. Scrape the bowl once more.
  7. Mix in the chocolate: Pour the melted chocolate mixture into the batter and stir on low until uniform and glossy.
  8. Fill and smooth: Pour batter over the baked crust. Tap the pan gently on the counter to release bubbles.
  9. 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.
  10. 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.
  11. 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.
  12. 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.