This salted caramel cheesecake is a delicious low-carb treat that you can enjoy. It's a dessert that will fill you up without making you feel bad. It's creamy and rich, with a buttery almond flour crust and a hint of salted caramel sweetness.
Ingredients: 2 cups almond flour. 1/4 cup powdered erythritol. 6 tbsp melted butter. 16 oz cream cheese, softened. 1/2 cup powdered erythritol. 2 large eggs. 1 tsp vanilla extract. 1/4 cup sugar-free caramel sauce. 1/2 tsp sea salt.
Instructions: Warm the oven up to 175F 350C. Put melted butter, 1/4 cup of powdered erythritol, and almond flour in a bowl and mix them together. Put the mix in the bottom of a 9-inch springform pan that has been greased. Cream cheese and 1/2 cup of powdered erythritol should be mixed in a different bowl until the mixture is smooth. One at a time, add the eggs, and then the vanilla extract. Mix everything together well. Spread the cream cheese mix on top of the crust. Add caramel sauce on top and use a knife to swirl it around. Put it in the oven for 40 to 45 minutes, or until the edges are set but the middle still moves a little. Close the oven door a little and leave the cheesecake inside to cool for an hour. Take it out of the oven and let it cool all the way down. Then put it in the fridge for at least 4 hours or overnight. Before you serve the chilled cheesecake, sprinkle it with sea salt.
Prep Time: 20 minutes
Cook Time: 45 minutes
Dawn Rosendahls Altered Books