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Caramel Apple Cheesecake

Caramel Apple Cheesecake

A perfect Fall treat, made with delicious keto-approved ingredients!


Caramel sauce:

1/2 cup butter

1 cup heavy whipping cream 

5 tbsp golden monkfruit 

1 tsp vanilla 


In a small sauce pot at medium heat add butter and monkfruit. Cook for about 3-5 minutes until a light caramel color forms. Take off heat add Heavy whipping cream and vanilla. Place back onto heat and simmer for about 15-20 minutes and a deep caramel color should form. Take off heat and set aside. 


"Apple" Topping:

1 medium chyote, seeded and peeled should make about 1 cup.

40-60 drops of Granny Smith apple extract from One On One flavoring. (Depends on how deep an apple flavor you want)

2 tbsp lemon juice 

1 tbsp cinnamon 

1/4 cup golden monkfruit 

1 tsp xantham gum 


In a small sauce pot add chyote, lemon juice, cinnamon and monkfruit. Bring to a low boil until sugar is melted and chyotes tender. Add flavoring and then slowly add xantham gum. Once combined remove from heat and let cool to room temperature. Set aside. 


Crumble:

1/2 cup almond flour 

2 tbsp coconut flour 

3 tbsp golden monkfruit 

1/2 tbsp cinnamon 

4 tbsp chilled and cubed butter

1 scoop TeamKeto Salted Caramel Collagen 

1 scoop TeamKeto Vanilla c8 Powder


In a food processor add all dry ingredients and pulse until combined. Then add in chilled cubed butter and pulse until crumbly. On a parchment paper lined baking sheet spread out crumble and place in fridge to chill. 


Cheese Cake Crust:

1 1/2 cups almond flour 

1 tbsp flaxseed meal

3 tbsp golden monkfruit 

1/2 tsp cinnamon 

1/4 tsp salt 

6 tbsp butter melted 


In a bowl combine all ingredients. Will be in between crumbly and a batter don't worry it will turn out. Now in the 9 inch spring form pan make sure you wrap the outside in foil to avoid butter leaking out. You'll want to Grease the pan or line bottom with parchment paper. Place crust in pan spread out with your hand evenly on bottom and sides should be able to go up 3/4 of the way up on side of pan. Poke holes in bottom layer of crust to avoid it rising. Bake for about 15 minutes. Once done it should be a light golden brown. Remove from oven and set aside. 


Cheesecake Filling:

24 oz cream cheese, softened 

1/2 cup sour cream

3 eggs room temp 

1 1/2 cups powdered monkfruit, sifted

1 tbsp lemon room temp

1 tsp vanilla 


In a mixing bowl add in cream cheese, mix until smooth add in eggs 1 by one until combined then add in sour cream, lemon, and vanilla. Once well combined slowly add in sifted powdered monkfruit until combined. 


Pour filling into crust, make sure it is evenly distributed. Then add on top apple filling then chilled filling on top. Place pan in another deep dish pan and fill half way with boiling water to create a steam bath for cheesecake. Place in oven for 60-70 minutes. 


Once done it should just have a slight jiggle. Take out and let it come to room temp. Then place in fridge to chill for 4-6 hours or even over night. This will allow it to firm up and set so that it's easier to cut. 


Once chilled completely add about 1 cup of the caramel on top and edges if you would like to use more go for it but I used about a cup. If caramel has become a little hard place in microwave for 15-20 seconds. 


Enjoy!

Macros: Calories: 526, Fat 50g, Protein 12g, net carbs 4g

 

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