This keto salted caramel cheesecake is voted recipe of the week, and I can’t stop eating it… can someone please come rescue me? I’m in a keto cheesecake coma…
The filling of this cheesecake is set using gelatin and collagen, which is fantastic for your joints, hair, nails and skin. Who would have thought that the health benefits of collagen would be so tasty!
This no bake cheesecake is super easy, in fact I would say that It is easier than my New York Baked Cheesecake, since you don’t have to wait for it to cool down in the oven, or bake it with a water bath…
It’s made with the delicious salted caramel collagen mix made by Temple Nutrition, and the ingredients are SUPER GOOD! (Grass Fed & Finished Hydrolysed Bovine Collagen Peptides, Coconut (C8:C10) MCT Oil Powder (Acacia Fibre), Natural Caramel Flavour, Organic Himalayan Rock Salt, Sunflower Lecithin, Pure Stevia Extract (REBA))
Can you eat cheesecake on a keto diet?
The ketogenic diet solely focuses on whether you are in a state of “ketosis” or not. A normal cheesecake would prevent you from reaching ketosis, since the sugar would spike blood sugar levels, and subsequent insulin levels, preventing you from reaching ketosis. Also, the biscuit base would keep you from entering ketosis.
This cheesecake doesn’t contain any sugar, and keeps the base low carb, which will keep you in a state of fat burning throughout the entire time.
Best ever salted caramel cheesecake recipe
I would but this in the running to be one of the best no bake salted caramel cheesecake recipes out there, but since we’re just talking about keto desserts, you can always trust a FatForWeightLoss dessert recipe.
Keto Caramel Sauce
This recipe doesn’t need sauce, because all the goodness is inside the cheesecake. Normally, a cheesecake would be plain vanilla, then drizzled with a caramel sauce.
You can certainly do that, plus I have an amazing caramel sauce recipe in my brand new Keto Sweet tooth Cookbook available, so go ahead and grab a copy to make this cheesecake even MORE amazing.
Keto chocolate caramel cheesecake
This cheesecake has a chocolate crust, which goes so well with the salted caramel filling. It adds a depth of flavor that you wouldn’t otherwise get from a salted caramel cheesecake.
Health Benefits Of Gelatin and Collagen
Health Benefits Of Gelatin and Collagen go far beyond this post, so I will link to Dr Axes post that talks all about how gelatin helps with skin, hair, nails plus many other things necessary to live a happy healthy life.
One thing I did not know before reading Dr Axes post was gelatin neutralizes methionine levels, which eating a lot of meat can create high levels of (actually, homocystine, in a round about way). Go read his post for more info on how collagen and gelatin help boost your goals.
Keto Salted Caramel Cheesecake
Ingredients
Base
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 Tbsp unsweetened cocoa powder
- 2 Tbsp Erythritol (SoNourished) granular
- 1/4 tsp salt
- 3.5 oz salted butter melted
Filling
- 16 oz cream cheese softened
- 10 fl oz heavy whipping cream
- 1 tsp vanilla extract
- 1/2 cup Powdered Erythritol (SoNourished)
- 3 Tbsp Temple Nutrition Salted Caramel Collagen Powder
- 1 Tbsp gelatin powder
Instructions
Base
- In a large bowl, combine the almond flour, coconut flour, unsweetened cocoa powder, salt and erythritol. Mix until uniform in color
- Pour in the melted butter, mix until well combined. Spread into the bottom and sides of a pre greased, parchment lined 20cm (8") cake tin.
- You can either set this in the fridge (for no bake option), or bake in the oven at 350F (180C) for 15 minutes. (This is what I did)
Filling
- Place the softened cream cheese into a large mixing bowl, using an electric hand mixer combine with the heavy whipping cream until well mixed through.
- Add the vanilla extract, powdered erythritol, salted caramel collagen powder and gelatin powder. Continue to mix through until no lumps are visible in the mixture.
- Pour on top of the base, and smooth out the top section. Set in the fridge for a minimum of 2 hours.
- Keep in the fridge for up to 5 days, or can be frozen for up to 2 weeks.
