Sugar-free, Low Carb Salted Caramel Mini Cheesecakes
These keto-friendly mini cheesecakese are gluten-free, and utilize sugar-free sweeteners to create a decadent, creamy dessert without the carbs.
Equipment
- Small frying pan
- Mixing bowl
- Hand blender
- Muffin pan
- Muffin parchment paper liners
- Cooling rack
Ingredients
Ingredients for Salted Caramel Sauce:
- 11 Tom & Jenny's Original Soft Caramels*
- 1 1/2 tbsp heavy whipping cream
- 1/4 tbsp salted butter
- 1 pinch kosher salt
Ingredients for Mini Cheesecakes:
- 1 8-oz package cream cheese
- 1 egg
- 1 1/2 tbsp vanilla extract
- 1/2 tbsp Bacon & Cream Salted Caramel Sauce
- 2 1/2 tsp monkfruit sweetener** (can substitute with sweetener of choice)
- 1 tbsp heavy whipping cream
- extra caramel sauce for garnish
Instructions
Making the Salted Caramel Sauce First:
- Unwrap the soft caramel candies and place in a small frying pan with the heavy whipping cream and butter.
- Place pan on stove over low heat. Stir continuously until the caramels have melted and blended evenly with the cream and butter.
- Once your sauce is completely melted, add the pinch of salt and stir.
- Take sauce off stove and set aside.
Making the Salted Caramel Mini Cheesecakes:
- Pre-heat oven to 350°F.
- In a mixing bowl, beat together cream cheese, sweetener, caramel sauce, and vanilla extract with a handheld blender until well blended.
- Add in the egg and heavy whipping cream and continue to beat the mixture until creamy and no lumps present.
- Line a muffin pan with four parchment paper liners and pour cheesecake mixture evenly between each liner.
- Bake for 20-25 minutes, or until the tops of the mini cheesecakes are cracked and golden brown.
- Remove the muffin pan and transfer cheesecakes to a cooling rack. Note: the tops will fall while cooling to provide a smoother top for garnishing.
- Cool on the rack until cool to touch, then transfer to the fridge to set for at least two hours (I like to leave mine overnight).
- Once your cheesecakes are set and ready, remove liner and serve with the remaining salted caramel sauce drizzled over it, as well as any of your other favorite topping (i.e. sugar-free whipped cream and/or sliced strawberries).
Notes
Nutritional Facts (per serving):
324 Calories, 28g Fat, 6g Protein, 3g Carbs, 1g Fiber, 2g Net Carbs
* — You can find the Tom & Jenny's Caramels on Amazon here.
** — We prefer to use Lakanto Monkfruit Sweetener for this recipe.
- When cooking the caramel sauce, you'll want to keep your heat between 2 and 3 on the stove. If you start noticing your mixture getting too hot and letting off wisps of heat, turn down the temperature.
- We recommend parchment paper muffin liners. These allow for easier peeling and consequently less sticking of the liner to the final product when the cheesecakes are done and cooled. Here's our favorite brand.