Gluten Free Keto-Friendly Salted Caramel Cheesecake
Sugar is a staple in most baked goods, but there are many ways to work around that and make your favorite treats with healthier sweeteners. Proving my point is this delicious new recipe for Gluten Free Keto-Friendly Salted Caramel Cheesecake.
This cheesecake is decadent, yet light; tastes sinful, yet is sugar-free; is indulgent, yet is keto diet-approved! (Don’t know what the keto diet is? More on that soon.)
What makes this cheesecake sugar-free yet still sweet is the use of Swerve granular sweetener. Swerve is a sugar replacement that uses erythritol, a little natural flavor from citrus, and oligosaccharides created from the break down of starchy root vegetables. Together, those ingredients create a cup-for-cup sugar replacement that actually caramelizes! Erythritol has always been my sweetener of choice, but I rarely baked with it because it doesn’t brown or caramelize like sugar, but Swerve has solved that problem.
The other great thing about Swerve is that it is keto-friendly. The keto diet is one that is very low in net carbs and high in fat, allowing for weight loss by putting your body in a state of ketosis. Ketosis is a metabolic state that forces the body to use fat for energy, rather than carbohydrates. The diet is not just used for weight loss but has been known to help people with epilepsy.
Whether you’re on a keto diet or just avoiding sugar, this cheesecake is sure to be a new favorite!
- ¾ cup Swerve granular
- ½ cup heavy cream
- 1 tablespoon butter
- 1 teaspoon pure vanilla extract
- ¾ teaspoon sea salt plus more for serving
- Gluten free nonstick cooking spray
- 1½ cups blanched almond flour
- ¾ cup Swerve granular divided
- 6 tablespoons melted butter
- ½ teaspoon kosher or sea salt divided
- 2 (8-ounce packages) cream cheese, softened
- 1½ cups heavy cream
- 1 teaspoon pure vanilla extract
Place ¾ cup Swerve granular in a deep, heavy saucepan. Cook, stirring occasionally, over medium heat until the Swerve is fully melted and is the color of an old penny, 5-6 minutes. Remove from the heat and gradually stir in ½ cup heavy cream – be careful, the mixture will bubble up. Add the butter and stir until melted. Stir in 1 teaspoon vanilla and ¾ teaspoon salt. Pour the mixture into a bowl and let cool. Refrigerate, covered, until time to serve.
Preheat the oven to 325 degrees. Spray a 9- or 10-inch springform pan with cooking spray.
Combine the almond flour, ¼ cup Swerve granular, melted butter, and ¼ teaspoon salt. Mix well and press firmly into the bottom of the prepared pan. Bake for 10 minutes. Leave the oven on.
Combine the cream cheese, 1½ cups heavy cream, 1 teaspoon vanilla, ¼ teaspoon salt, and remaining ½ cup Swerve granular in a blender. Blend on high until smooth. Pour the mixture on top of the crust and place in a baking dish. Pour hot water into the baking dish, coming about hallway up the sides of the springform pan. Bake for 60-70 minutes or until golden brown on top and the filling is set in the middle. Let cool, then refrigerate for 4 hours or up to 24 hours.
Before serving, remove the caramel sauce from the refrigerator. Whisk until smooth.
Remove the ring from the springform pan, place the cheesecake on a serving plate, and drizzle with the caramel sauce. Sprinkle a little more salt on top.
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