Sugar Free Cheesecake with Caramel
An amazing sugar-free cheesecake topped with a creamy low carb caramel sauce.
Servings 10 slices
Calories 492kcal
Ingredients
- 1 recipe Low Carb Caramel Sauce
- ¼ cup pecans
Crust
- ½ cup hazelnut flour or almond, cashew, etc.
- ½ cup coconut flour
- ¼ cup unsalted butter melted
- 1 tsp cinnamon
- ¼ tsp stevia powder
Cheesecake
- 440 g cream cheese 2 packs
- 120 g powdered erythritol about 1 cup
- 1 tsp stevia powder
- 120 ml heavy cream
- 1 tsp vanilla
- 3 eggs
- 180 ml sour cream
Instructions
- 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!!
Notes
The recipe for the Low Carb Caramel Sauce is here!