Go Back
Keto Dulce De Leche Cheesecake
Alice

Keto Dulce De Leche Cheesecake Recipe

This Keto Dulce De Leche Cheesecake is an elegant, low-carb dessert with a tender almond crust, a silky cream-cheese filling, and ribbons of sugar-free caramel that taste like the real thing. At about 4.4 g net carbs per slice (when cut into 12), it’s a superb option for special occasions, date nights, or when you want a decadent keto dessert without compromise.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chill Time 8 hours
Total Time 9 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Fusion (Latin-inspired caramel), Keto, Low-Carb
Calories: 564
Ingredients Method

Ingredients
  

Crust
  • 200 g 2 cups almond flour
  • 85 g 6 tbsp unsalted butter, melted
  • 30 g 3 tbsp powdered allulose
  • pinch salt
Filling
  • 900 g 32 oz full-fat cream cheese, room temp
  • 150 g 3 large eggs, lightly beaten
  • 120 g ½ cup heavy cream
  • 120 g ½ cup sour cream
  • 100 g ½ cup powdered allulose
  • 2 tsp vanilla extract
  • ¼ tsp fine sea salt
Keto Dulce de Leche
  • 200 g ¾ cup + 1 tbsp heavy cream
  • 56 g 4 tbsp unsalted butter
  • 80 g ½ cup allulose
  • 1 tsp vanilla pinch salt

Method
 

  1. Preheat & prepare pan: Preheat oven to 160°C / 325°F. Grease a 9-inch springform and line base with parchment.
  2. Make crust: Combine almond flour, powdered allulose and salt. Stir in melted butter until the mixture holds when pressed. Press into the base (and up sides if desired). Blind-bake 8–10 minutes until set and lightly golden. Cool.
  3. Make dulce: In a saucepan, combine 200 g heavy cream, 56 g butter, and 80 g allulose. Simmer gently, stirring, until thickened and caramel colored (12–18 minutes). Stir in vanilla and salt. Reserve 120–150 g for the swirl; cool.
  4. Make filling: Beat room-temp cream cheese until smooth. Add 100 g allulose and mix. Add eggs gradually (150 g total), then fold in 120 g heavy cream, 120 g sour cream, vanilla, and salt. Mix until silky (avoid overbeating).
  5. Assemble: Pour two-thirds of batter into crust. Dollop reserved dulce in spoonfuls, top with remaining batter. Create 1–2 gentle swirls.
  6. Bake in water bath: Wrap springform in foil. Place in roasting pan and add hot water to come halfway up sides of pan. Bake 55–70 minutes until edges set and center slightly jiggly. Turn off oven and cool with door ajar 30–60 minutes.
  7. Chill: Refrigerate at least 6 hours, preferably overnight. Thin extra dulce with warm cream if desired and drizzle before serving. Slice with a warm knife, wiping between cuts.