Experience the rich flavor of this Keto Caramel Almond Cheesecake, a guilt-free dessert that’s low-carb and gluten-free. Perfect for any occasion!
This keto chocolate almond caramel cheesecake tastes absolutely decadent!
We love the combination of chocolate, almond and caramel flavours of this dessert. With a simple almond flour crust, vanilla cheesecake filling and delicious caramel topping, this keto recipe is sure to become a favorite!
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Ever since I began following a ketogenic lifestyle over two years ago, I have been adapting many of my favorite recipes with low carb substitutions. You can check out my Keto Beginner Guide to see how I got started on my ketogenic journey and lost over 85lbs in less than a year.
I love when recipes like this turn out better than I could hope. Even my friends who are not low carb love this cheesecake recipe! In fact, it has quickly become one of my most requested desserts, keto or not.
How to make this keto chocolate almond caramel cheesecake:
1. Preheat the oven to 350 degrees.
2. Place crust ingredients into a food processor and pulse until a soft dough forms.
3. Press the dough into a greased 7″ spring form pan.
4. Bake for 12-15 mins. Let cool.
5. In a stand mixer, combine cream cheese and Swerve (or sweetener of choice).
6. Mix until well combined, about 3 mins.
7. Add whipping cream and vanilla.
8. Whip until mixture starts to thicken and is completely smooth, about 5 minutes.
9. Pour mixture onto cooled crust and spread evenly.
10. Place in the fridge while making the final layer.
11. In a medium sauce pan melt butter over medium heat, add Swerve and stir until dissolved.
12. Add cream and vanilla, stirring continuously as the mixture comes to a boil.
13. Remove from heat, add almonds and pour this mixture over the top of the cheesecake, spreading evenly.
14. Place in the freezer for 3 hours or in the fridge overnight to set.
15. When ready to serve, remove the spring form pan, melt 1/4 cup Lily’s dark chocolate chips in the microwave and drizzle over the top of the cake.
16. Cut the cake into individual portions while frozen otherwise the caramel layer will crack and crush the cream cheese layer below.
More tips for keto baking:
- Find low carb substitutions for your current favorite recipes. Like almond flour instead of wheat flour and stevia instead of cane sugar.
- Maintain a healthy balance of protein and fats. Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
- Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
- Find recipes that you love, like these Keto Mint Chocolate Cookies, Dark Chocolate Almond Bars or Keto Turtle Cookies and use them in your must bake list.
- Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.
I love the flaky almond crust, rich cheesecake layer and delicious crunchy topping that make up this cheesecake. When you make this chocolate almond caramel dessert let me know how you like it by leaving a review!
Each piece (1/16 portion) is:
276 calories
6g protein
4g carbohydrates
28g fat
When I recently hosted a keto potluck I had friends try this cheesecake, my Keto Fatso Salted Caramel Cheesecake, this Keto Pumpkin Pie Cheesecake and my Keto Blackberry Cheesecake to help me decide which one was the best. Needless to say, we never did come up with a winner, they’re all delicious!
Keto Chocolate Almond Caramel Cheesecake
This keto chocolate almond caramel cheesecake is absolutely decadent. The almond and caramel topping is simply delicious and easy to make!
Ingredients
- Crust
- 1.5 cups almond flour
- 1 tsp pure vanilla extract
- 1 tbsp unsweetened cacao powder
- 2 tbsp granulated Swerve
- 3 tbsp cold butter
- 1/8 tsp salt
- Cheesecake Layer
- 16 oz cream cheese, room temperature
- 1 cup granulated Swerve
- 2/3 cup heavy whipping cream
- 2 tsp vanilla extract
- Caramel Layer
- 5 tbsp Butter
- 1/2 cup Swerve, confectioners
- 2 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
- 1 cup sliced almonds
- Drizzle
- 1/4 cup Lily's dark chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Place crust ingredients into a food processor and pulse until a soft dough forms.
- Press dough into a greased 7" spring form pan.
- Bake for 12-15mins. Let cool.
- In a stand mixer, combine cream cheese and Swerve.
- Mix until well combined, about 3 mins.
- Add whipping cream and vanilla.
- Whip until mixture starts to thicken and is completely smooth, about 5minutes.
- Pour mixture onto cooled crust and spread evenly.
- Place in the fridge while making the final layer.
- In a medium sauce pan melt butter over medium heat, add Swerve and stir until dissolved.
- Add cream and vanilla stirring continuously as the mixture comes to a boil.
- Remove from heat, add almonds and pour this mixture over the top of the cheesecake, spreading evenly.
- Place in the freezer for 3 hours or in the fridge overnight to set.
- When ready to serve, remove the spring form pan, melt 1/4 cup Lily's dark chocolate chips in the microwave and drizzle over the top of the cake.
- Cut the cake into individual portions while frozen otherwise the caramel layer will crack and crush the cream cheese layer.
