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Instructions
- Preheat your oven to 325°F (160°C). Line a 9×9 inch baking pan with parchment paper.
- In a mixing bowl, combine almond flour, melted butter, and 1/4 cup erythritol. Press this mixture evenly into the bottom of the prepared pan to form the crust.
- Bake the crust for 10 minutes, then remove from oven and let cool.
- In another bowl, beat the softened cream cheese until smooth. Add sour cream, powdered erythritol, and vanilla extract, mixing well until fully combined.
- Add the eggs one at a time, mixing on low speed until blended.
- Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
- Pour the sugar-free caramel sauce over the cheesecake layer. Spread it evenly.
- Bake for 35-40 minutes or until the cheesecake is set around the edges but slightly jiggly in the center.
- Remove from oven and allow to cool at room temperature for an hour, then refrigerate for at least 2 hours or until fully chilled.
- Before serving, sprinkle lightly with sea salt for garnish.
- Cut into bars and enjoy!
Chef’s Tips
- Ensure all ingredients are at room temperature for smoother mixing.
- For a more pronounced caramel flavor, swirl some sauce into the cheesecake before baking.
- Store in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition (per serving)
Approximate calories: 260, Protein: 5g, Carbs: 5g, Fat: 25g
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