Insanely Creamy Gluten-Free Keto Salted Caramel Cheesecake

Step 1: Prep the crust

1. Preheat your oven to 350°F.
2. Mix almond flour, coconut flour, melted butter, erythritol, and a pinch of salt in a bowl until it forms a crumbly dough.
3. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.

Step 2: Make the cheesecake filling

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add powdered erythritol, heavy cream, and vanilla extract, and mix until combined.
3. Beat in the eggs, one at a time, on low speed to avoid too much air in the batter.
4. Pour the filling over the cooled crust and spread it out evenly.

Step 3: Bake the cheesecake

1. Bake in the preheated oven for 55–60 minutes, or until the center is set but still slightly jiggly.
2. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about 1 hour to prevent cracking.
3. Once cooled, chill the cheesecake in the fridge for at least 4 hours, or overnight if you’ve got the patience.

Step 4: Make the salted caramel sauce

1. In a saucepan, melt the butter over medium heat.
2. Add allulose and stir constantly until it turns a golden brown color (this takes about 5 minutes).
3. Slowly pour in the heavy cream while stirring.
4. Add sea salt and vanilla extract, then simmer for another 2–3 minutes until the sauce thickens. Let it cool slightly.

Step 5: Assemble and serve

1. Pour the cooled salted caramel sauce over the chilled cheesecake.
2. Sprinkle a little extra sea salt on top for that perfect sweet-salty combo.
3. Slice and serve with a big smile—because you just nailed a keto-friendly masterpiece.