This Fatso salted caramel cheesecake recipe is absolutely delicious and keto friendly.
One of my favorite new low carb products is this Fatso peanut butter. Made with top quality, clean ingredients it is perfectly packed with protein and low carb for those who may be following a ketogenic diet. And did I mention that it’s totally yummy?! I decided to make this decadent cheesecake using my favorite Fatso flavour, crunchy salted caramel.
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.
This rich peanut butter flavoured cheesecake is one of my most recent recipe adaptations. I love to play around with recipes, making traditional desserts sugar free and low carb.
This is the Fatso crunchy salted caramel peanut butter that I used to create this cheesecake. Try not to eat it all out of the jar with a spoon, I dare you!
You don’t need to use Fatso though, you can easily substitute your favourite natural butter. I like to use natural almond butter from Costco in making this recipe too. It gives the cheesecake a totally different flavour!
How to make this keto Fatso salted 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 dough into a greased 7″ spring form pan.
4. Bake for 12-15mins. Let cool.
5. In a stand mixer, combine cream cheese and Swerve.
6. Mix until well combined, about 3 mins.
7. Add whipping cream, peanut butter 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 freezer for 3 hours or in the fridge overnight to set. 
11. When ready to serve remove the cheesecake from the spring form pan and make the caramel topping.
12. In a small bowl mix xanthum gum and water until well combined.
13. In a medium sauce pan melt butter over medium heat, add Swerve and stir until dissolved.
14. Add cream and xanthum gum stirring continuously as the mixture comes to a boil.
15. Remove from heat and immediately pour the caramel over the top of the cheesecake, spreading evenly. Tip: work quickly as the caramel hardens upon cooling.
16. Top with peanuts and a sprinkle of sea salt.
17. Cut the cake into individual portions while chilled.
Amazing right?! Trust me when I say that it tastes even better than it looks!
When cut into 16 servings the macros per serving are:
425 calories
8g protein
4.5g carohydrates
43g fat
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.
When I recently hosted a keto potluck I had friends try this cheesecake, my Keto Chocolate Almond 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!
This is what my Fatso jar usually looks like, completely empty! Have you tried Fatso peanut butter yet?
Fatso Salted Caramel Keto Cheesecake
This keto Fatso salted caramel cheesecake is absolutely delicious. The rich peanut butter filling and salted caramel topping is a killer combination!
Ingredients
- Crust
- 1.5 cups almond flour
- 1 tsp vanilla extract
- 1/4 cup unsweetened cacao powder
- 2 tbsp granulated Swerve
- 4 tbsp cold butter
- 1/8 tsp salt
- Bake 12 - 15 mins
- Cheesecake Layer
- 16 oz cream cheese, softened
- 3/4 cup granulated Swerve
- 2/3 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/2 cup Fatso salted caramel peanut butter
- Caramel topping
- 1 Tbsp water
- 1/2 tsp xanthum gum
- 1/2 cup butter
- 1 cup confectioners Swerve
- 1/2 cup heavy whipping cream
- 1/2 cup peanuts
- 1/4 tsp sea salt
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, peanut butter and vanilla.
- Whip until mixture starts to thicken and is
completely smooth, about 5 minutes. - Pour mixture onto cooled crust and spread evenly.
- Place in the freezer for 3 hours or in the fridge overnight to set.
- When ready to serve remove the cheesecake from the spring form pan and make the caramel topping.
- In a small bowl mix xanthum gum and water until well combined.
- In a medium sauce pan melt butter over medium heat, add Swerve and stir until dissolved.
- Add cream and xanthum gum stirring continuously as the mixture comes to a boil.
- Remove from heat and immediately pour the caramel over the top of the cheesecake, spreading evenly.
- Top with peanuts and a sprinkle of sea salt.
- Cut the cake into individual portions while chilled.
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