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–+ servings

Keto Salted Honeycomb Cheesecake

This low carb, keto friendly cheesecake delivers rich caramel flavor and a sweet, salty crunch. Every serving feels like a special treat worth enjoying.
Keto Salted Honeycomb Cheesecake
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 389 kcal
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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

Equipment

  • springform pan
  • electric mixer

Instructions
 

  • Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper.
  • Combine almond flour, ground pecans, brown sweetener, salt, and melted butter. Press into the pan and bake for 10 minutes.
  • Beat cream cheese and allulose until smooth. Mix in eggs one at a time, then blend in sour cream, vanilla, and caramel extract.
  • 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.
  • Cook allulose, butter, and heavy cream in a small saucepan for 4 to 5 minutes until amber and bubbly.
  • Remove from heat, quickly stir in baking soda, and spread thinly on parchment. Sprinkle with flaky salt and cool until crisp.
  • Break the crunch into small pieces and scatter over the cheesecake just before serving.

Nutrition

Serving: 1servingCalories: 389kcalCarbohydrates: 6gProtein: 8gFat: 37g
Keyword keto cheesecake, low carb, salted honeycomb, sugar free
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