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.
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Video
Nutrition Facts
Keto Salted Caramel Cheesecake
Amount Per Serving (90 g)
Calories 326Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 18g113%
Cholesterol 93mg31%
Sodium 244mg11%
Potassium 78mg2%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin A 1080IU22%
Vitamin C 0.2mg0%
Calcium 70mg7%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie keto diet.
Sure! whilst collagen is a very bioavailable protein, meaning that your body can absorb it very easily, you might also have regular protein powder in the house too.To subsitute, just use the same amount of regular protein powder (I use venom protein found in australia). If you can find it, I recommend using a stevia sweetened version that is a salted caramel flavour. Otherwise vanilla or chocolate will work very well as well.