Keto Salted Honeycomb Cheesecake

If you love cheesecake but want to keep things low carb, this one is for you.

My keto salted honeycomb cheesecake has a smooth, creamy filling and a crunchy topping that adds the perfect finishing touch.

The best part is that it is completely keto friendly, so you can enjoy a slice without worrying about the carbs.

The honeycomb crunch on top gives it a light sweetness and a bit of salt, which balances everything out really nicely.

It looks fancy, but it is actually simple to put together once you know the steps.

I think this is a great dessert to make when you want something special that still fits your low carb lifestyle.

Why You’ll Love This Recipe

Rich and Creamy Filling – The cream cheese and sour cream blend into a smooth, velvety texture that melts in your mouth.

That Sweet Salted Crunch – Crispy honeycomb pieces add a sweet, salty snap that makes every bite exciting.

Zero Sugar Guilt – Allulose and monk fruit keep this dessert low carb while still tasting sweet and satisfying.

Deep Caramel Flavor – The caramel extract and amber honeycomb give this cheesecake a warm, cozy taste you will love.

Recipe Ingredients

For the Crust

• 1 1/4 cups Almond Flour
• 1/2 cup Pecans, Finely Ground
• 1/4 cup Brown Monk Fruit Sweetener
• 1/4 tsp Salt
• 5 tbsp Butter, Melted

For the Filling

• 24 oz Cream Cheese, Softened
• 3/4 cup Powdered Allulose
• 3 Large Eggs
• 1/2 cup Sour Cream
• 2 tsp Vanilla Extract
• 1/2 tsp Caramel Extract

For the Crunch

• 1/3 cup Allulose
• 2 tbsp Butter
• 1 tbsp Heavy Cream
• 1/4 tsp Baking Soda
• 1/4 tsp Flaky Salt

How To Make

Step 1

Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper.

Step 2

Combine almond flour, ground pecans, brown sweetener, salt, and melted butter. Press into the pan and bake for 10 minutes.

Step 3

Beat cream cheese and allulose until smooth. Mix in eggs one at a time, then blend in sour cream, vanilla, and caramel extract.

Step 4

Pour into the crust and bake for 45 to 55 minutes, until the edges are set and the center wobbles gently. Cool and chill for at least 5 hours.

Step 5

Cook allulose, butter, and heavy cream in a small saucepan for 4 to 5 minutes until amber and bubbly.

Step 6

Remove from heat, quickly stir in baking soda, and spread thinly on parchment. Sprinkle with flaky salt and cool until crisp.

Step 7

Break the crunch into small pieces and scatter over the cheesecake just before serving.

Tips

Let The Cream Cheese Fully Soften First

Take your 24 oz of cream cheese out of the fridge a good hour or two before you start. It needs to be soft all the way through, not just on the outside.

Cold cream cheese never mixes smooth, and you will end up with little lumps in your filling that won’t go away no matter how long you mix.

From my experience, if you press the block gently and it gives easily, it’s ready to go.

Mix In The Eggs Gently And One At A Time

After your cream cheese and allulose are smooth, add the eggs one at a time and mix just until each one disappears into the batter.

The reason I do this is to keep extra air out of the filling. Too much air makes the cheesecake puff up in the oven and then sink and crack as it cools.

You want a smooth, thick batter, not a fluffy whipped one.

Watch The Honeycomb Crunch Very Closely

Allulose turns amber a lot faster than regular sugar, so stay right at the stove the whole time it cooks. Once it hits that golden amber color, it’s done.

My favorite trick here is having everything ready before you start – the parchment laid out, the baking soda measured, and the flaky salt within reach.

The moment you stir in the baking soda it will foam up and grow, so move fast and spread it thin right away before it stiffens.

More Recipes

• Keto Salted Caramel Brownie Cheesecake
• Low Carb New York Cheesecake
• Keto No-Bake Cheesecake
• Keto Burnt Basque Cheesecake
• Low Carb Salted Caramel Fudge

Frequently Asked Questions

Will the honeycomb crunch actually turn crisp when I use allulose?

Allulose does not always harden the same way regular sugar does, so your crunch can end up more soft and chewy than snappy.

To get the crispest result, cook it until it reaches a deep amber color, spread it as thinly as you can, and let it cool fully in a dry spot before you touch it.