Advertising
Instructions
- Preheat the oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper.
- In a medium bowl, mix together almond flour, melted butter, and granulated erythritol. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
- Bake the crust for 10 minutes or until lightly golden. Set aside to cool.
- In a large bowl, beat cream cheese and powdered erythritol until smooth and creamy. Add eggs one at a time, followed by vanilla extract, and mix until combined.
- Pour cheesecake batter over the cooled crust. Level with a spatula if necessary.
- Spoon half of the sugar-free caramel sauce over the top of the cheesecake mixture. Swirl gently with a fork.
- Bake for 30-35 minutes or until the edges are set and the center is slightly jiggly. Allow to cool to room temperature, then refrigerate for at least 4 hours.
- Once set, pour the remaining caramel sauce over the cheesecake. Sprinkle with flaky sea salt.
- Cut into bars and serve cold. Enjoy your keto-friendly treat!
Chef’s Tips
- Ensure all ingredients are at room temperature for a smoother cheesecake batter.
- For a firmer caramel, refrigerate the sauce before pouring it on the cheesecake.
- Use a hot knife to cut clean slices.
Nutrition (per serving)
Approx. 240 calories, 5g protein, 4g carbs, 22g fat
Advertising
