Topped with an amazing Sugar Free Caramel Sauce, this is the creamiest and richest Sugar Free Cheesecake you will ever make!
The most amazing Caramel Cheesecake
And I did it again! The most perfect crack-free and sugar free cheesecake ever! So dense and creamy, it is perfect for any occasion! This cheesecake will satisfy any sweet cravings you may have. It is topped with the most amazing sugar free caramel sauce and all of the recipe is completely sugar free, thus keto and low carb approved!
I’m having a Christmas party this weekend with my friends and needed to bake something for the weekend. Christmas this year falls on a Monday and I will be working, unfortunately. Christmas is not a holiday here, so this is my 3rd year not really celebrating. It’s kind of hard to celebrate Christmas here since I don’t have any family and there isn’t really any Christmas spirit, or snow.
This year, I’ve been getting pretty home sick and decided to invite a couple friends over to celebrate. I asked my boyfriend if he had any requests to eat since it would be his first Christmas dinner experience and he requested nachos, lasagna and ramen…which are totally not Christmas-y, except maybe the lasagna but it’s too much work!!!
So safe to say that I will NOT be making those dishes. More like a roast chicken, braised pork belly, loaded sweet potatoes, this sugar free cheesecake, a strawberry shortcake and a berry trifle. Last year I actually made a Christmas Roll Cake for Christmas and uploaded a new Low Carb Gingerbread Cake Roll for this Christmas season, but I personally wanted to eat cheesecake so I made this recipe!
I want to try and make everything low carb, but also be able to accommodate the friends and the boyfriend as they eat normal food. I may make a small plate of nachos for the boyfriend as it’s his favourite dish ever.
Cheesecakes are one of my favourite things on earth, which may be why I haven’t gone dairy-free! I can’t live without my cheesecakes as they always taste so damn good. For this caramel cheesecake recipe, I decided to make a huge one, a 9 inch one, because I’m having a party.
I usually make smaller ones in 6 inch molds because it’s usually just for myself. I have a very similar recipe on the blog. My Keto New York Cheesecake is a bit smaller than this, but ingredients wise it is very similar and amazing!
My trick to Sugar Free Caramel Sauce
Most recipes for a sugar free caramel sauce seem to use some sort of real sugar, black strap molasses, or a sugar alcohol with a high G.I. For my Sugar Free Caramel recipe, I’ve tested multiple sweeteners and my favourite combination was powdered erythritol with a bit of liquid erythritol and monk fruit extract from Lakanto.
By using a combination of these two sweeteners, the sugar free caramel does not crystallize in the fridge once cooled and it can reheat well in a double boiler on low heat. To ensure that your caramel does thicken and become super creamy, you do need to add some xanthan gum in there. Please don’t forget it as it won’t turn out the same.
I also tested out adding water or not to the caramel to see if it changed anything. After adding the water to the recipe, the oil and milk solids did not separate as easily and also did no crystallize in the fridge so it was a good addition.
I did use homemade Powdered Erythritol for this sugar free cheesecake recipe because I much prefer it to the granulated one, and some stevia powder. I’m always asked on Facebook or comments in the blog why I use two sweeteners.
If you’ve ever bought pre-made sugar-free sweeteners like Gentle Sweet or Super Sweet Blend, you’ll notice that they too use a combination of multiple sweeteners.
Erythritol alone isn’t as sweet as normal sugar, maybe 75% as sweet as sugar. Erythritol in large quantities gives me intense headaches and gives that cooling effect in the mouth. Stevia on the other hand is 300 times sweeter than sugar so you only need small quantities from 1/32 tsp to 1 tsp. Too much of it and you get a huge bitter after taste.
I like to use a mix of both because that way I don’t need to use as much erythritol and get the same sweetness as sugar without getting a headache or having that annoying cooling effect in the mouth.
Video showing how to make a Sugar Free Cheesecake with Caramel:
Sugar Free Cheesecake with Caramel
An amazing sugar-free cheesecake topped with a creamy low carb caramel sauce.
- 1 recipe Low Carb Caramel Sauce
- 1/4 cup pecans
Preheat the oven to 150C/300F.
Line some aluminum foil to a 9 inch springform pan. We will be baking this cheesecake in a water bath.
Add the crust ingredients to the springform pan and mix well with a fork. With your hands, press and form an even crust at the bottom of the pan.
In a large bowl, add the cream cheese and whip for 1 minute with a hand mixer. Add the erythritol and stevia and mix until smooth.
Add the heavy cream and mix for a minute until nice and creamy.
Add the vanilla and 1 egg. Mix until the egg is perfectly mixed with the cream. Add another egg and repeat. Add the last egg and repeat. Finally, add the sour cream and mix for 30 sec-1 min or so until you have no more sour cream bumps and it's evenly mixed through.
Pour in the cheesecake batter into the springform pan over the crust.
Prepare a tall oven-proof tray and add 2-3 (1") of water. Carefully place your aluminum-wrapped cheesecake into the water and place into the oven. Bake for 80 minutes.
Take the cheesecake out of the oven and let completely cool, about and hour or two. Cover with saran wrap and refrigerate over night.
Day 2: Make the recipe for the Low Carb Caramel Sauce.
Once the sauce is finished, pour it all over the cheesecake!! Put some pecan slices in the middle. Slice and ENJOY!!
The recipe for the Low Carb Caramel Sauce is here!