Caramel Apple Cheesecake (Low-Carb/Sugar-Free)
User Reviews
5.0
9 reviews
Excellent
Caramel Apple Cheesecake (Low-Carb/Sugar-Free)
Report
This Caramel Apple Cheesecake has layers of almond flour crust, creamy, mildly sweet-tangy filling, and is topped with soft apples, crunchy pecans, and a luscious caramel sauce. You can enjoy the best New York-style, low-carb cheesecake without spiking your insulin!
Share:
Ingredients
FOR THE LOW-CARB CHEESECAKE CRUST:
- 2 cups blanched almond flour if not on a low-carb diet, you may use the same amount of graham cracker crumbs for a cracker crust
- 3 tablespoons Swerve brown sugar or allulose, monk fruit, or erythritol if you prefer. You can use regular granulated sugar or brown sugar if not on a low-carb diet
- 1 teaspoon apple pie spice or ground cinnamon. If you want, you can add 1 teaspoon vanilla extract.
- 7 tablespoons unsalted butter melted (Make sure to measure the butter solid and then melt it)
FOR THE LOW-CARB CHEESECAKE FILLING:
- 24 ounces cream cheese room temperature. Must be full-fat! ( or 3 blocks of 8-ounce cream cheese)
- 1 cup allulose granular, or monk fruit if you prefer (You may use white granulated sugar if not on a low-carb diet)
- 1 tablespoon xanthan gum or the same amount of cornstarch, or 2 tablespoon all-purpose flour if not on a low-carb diet
- ¾ cup full-fat sour cream room temperature (It makes a richer cheesecake with a hint of tanginess)
- 3 large eggs room temperature
- 1 large egg yolk room temperature
FOR THE APPLE PECAN TOPPING:
- ⅓ cup sugar-free spiced apple cider prepared according to the directions in the package (or brewed spiced apple tea). If you're not on a low-carb diet, use regular apple cider, or apple juice with an extra ⅛ teaspoon apple pie spice!
- 3 tablespoons Swerve brown sugar
- ⅛ teaspoon apple pie spice or ground cinnamon
- ½ tablespoon cold butter must be unsalted
- 1 large fresh apple peeled and thinly sliced (Fuji or Honeycrisp preferred. For a tangier topping, use Granny Smith apples)
- Pinch salt
- ⅓ cup pecans roughly chopped. NOTE: If you aren't on a low-carb diet, you may replace this apple topping with warmed canned apple pie filling and add TOASTED chopped pecans to it.
FOR THE LOW-CARB CARAMEL SAUCE:
- ¼ cup unsalted butter
- 3 tablespoon Swerve brown sugar
- 3 tablespoons allulose TIP: Do NOT use another substitute! Why? Because, unlike other sugar substitutes, allulose will caramelize and thicken without crystalizing when cold
- ½ cup heavy cream or coconut cream if you prefer
- ¼ teaspoon xanthan gum or the same amount of cornstarch
- A pinch of sea salt
- 2 tablespoon water NOTE: If you are not on a low-carb diet, you may replace this caramel sauce recipe with your favorite store-bought caramel sauce such as Ghirardelli's.
Instructions
- Preheat the oven to 325 degrees F (163 degrees C). Then, wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil (the bottom and sides have to be completely covered so water won't penetrate the cheesecake when baking in a water bath).
- Spray the inside of the pan lightly with nonstick cooking spray.
MAKE THE ALMOND FLOUR CRUST:
- In a large bowl, combine almond flour, Swerve Brown, apple pie spice, and melted butter until resembling wet sand.
- Pour the mixture into the bottom of the prepared pan. Using the back of a spoon, spread and press the mixture evenly over the base or bottom of the pan.
- Bake in the preheated oven for 10-12 minutes or until barely golden. Remove from the oven and place it on a rack to cool but keep the pan wrapped in the foil at all times.
MAKE THE FILLING:
- In the bowl of an electric mixer, beat the cream cheese and allulose on medium speed until smooth and creamy. TIP: Do not beat it on high speed because it will add too many bubbles to the cheesecake filling.
- Decrease the speed to low and add the xanthan gum to the cream cheese mixture, beating it until smooth.
- Add the eggs, one at a time, beating on low speed until just combined. Pour the cheesecake batter over the crust and smooth out the top.
- Place the cheesecake pan into the middle of a large roasting pan. Then, carefully pour enough boiling water into the bottom of the roasting pan -- just enough to reach halfway up the cheesecake pan.
- Carefully transfer the roasting pan and cheesecake to the middle rack of your oven. Bake for 50-75 minutes or just until the top of the cheesecake is set, but the middle is still jiggly like jello.
- Turn off the oven and then place a towel to prevent the stove from closing completely. This will let the cheesecake cook in the oven for an extra 30 minutes.
- Remove the roasting pan out of the oven and take the springform pan out of the water bath. Place the low-carb cheesecake on a wire rack to fully cool.
- Remove the foil outside the pan, wrap the cheesecake in plastic wrap, and chill in the fridge for at least 5 hours or overnight.
PREPARE THE TOPPING:
- In a large skillet over medium-high heat, bring apple cider, brown sugar, and apple pie spice to a boil. Cook until slightly thickened and reduced by about half.
- Next, stir in the butter until melted, and add the sliced apple, salt, and pecans. Cook, stirring now and then, until the apple is soft and the liquid is syrupy -- about 3 minutes. Let your apple layer cool slightly!
PREPARE THE CARAMEL:
- In a medium saucepan over medium heat, combine butter, Swerve Brown, and allulose. Bring to a boil and cook for 3 to 5 minutes. Watch the mixture carefully to not burn it though!
- Remove from heat and add heavy cream. The mixture will be bubbly!
- Whisk in the xanthan gum vigorously until fully combined and smooth. Add salt.
- Return mixture to heat and boil for an extra 1 minute. Let cool just until lukewarm and then, stir in water. If you would like to make salted caramel, simply stir in a little more salt at the end.
SERVE:
- Remove the cheesecake from the fridge. Gently run a knife around the edges (between the cheesecake and the pan) before removing the outer ring of the springform pan.
- Spoon and then spread part of the caramel sauce over the chilled cheesecake, spoon the apple mixture over the top, and then drizzle it with more caramel.
- Use a sharp knife to slice this caramel apple cake into slices, making sure to cut through the crust as well. TIP: For cutting clean slices, submerge the knife into a cup of warm water and dry it with a kitchen towel before slicing it every time.
- NOTE: If not using all the caramel sauce, store it in the fridge for a week in a Mason jar. Then, gently reheat it in the microwave (or in a saucepan over low heat) to make it pourable again.
Equipments used:
Notes
- NUTRITION FACTS NOTE: This low-carb caramel apple cheesecake contains about 26.4 g of net carbs. This is about ¼ of the carbs a diabetic person ingests on average daily. To decrease the number of carbs in this baked dessert, you may omit the apple topping and use just the low-carb caramel sauce and toasted pecans as toppings.
- NUTRITION FACTS NOTE: This low-carb caramel apple cheesecake contains about 26.4 g of net carbs. This is about ¼ of the carbs a diabetic person ingests on average daily. To decrease the
- NUTRITION FACTS NOTE: This low-carb caramel apple cheesecake contains about 26.4 g of net carbs. This is about ¼ of the carbs a diabetic person ingests on average daily. To decrease the
- number
- number
- of carbs in this baked dessert, you may omit the apple topping and use just the low-carb caramel sauce and toasted pecans as toppings.
- of carbs in this baked dessert, you may omit the apple topping and use just the low-carb caramel sauce and toasted pecans as toppings.
- HOW TO STORE
- FRIDGE: Store your low-carb cheesecake leftovers (without the apple topping and caramel) in an airtight container in the fridge for up to 5 days. The caramel topping and caramel sauce must be stored in separate containers and slightly warmed up before topping the cheesecake.
- FRIDGE: Store your low-carb cheesecake leftovers (without the apple topping and caramel) in an airtight container in the fridge for up to 5 days. The caramel topping and caramel sauce must be stored in separate containers and slightly warmed up before topping the cheesecake.
- MAKE AHEAD: You can make it one day ahead and top it with the caramel sauce and apple-pecan topping before serving. s caramel apple cheesecake freezes perfectly for up to 6 months.
- MAKE AHEAD: You can make it one day ahead and top it with the caramel sauce and apple-pecan topping before serving. s caramel apple cheesecake freezes perfectly for up to 6 months.
- FREEZER: You can freeze only the cheesecake (without the caramel and apple topping) in a freezer-safe container (or cover it with both plastic wrap and aluminum foil) for up to 4 months.
- FREEZER: You can freeze only the cheesecake (without the caramel and apple topping) in a freezer-safe container (or cover it with both plastic wrap and aluminum foil) for up to 4 months.
- THAW it overnight in the fridge before serving.
- THAW it overnight in the fridge before serving.
- FRIDGE: Store your low-carb cheesecake leftovers (without the apple topping and caramel) in an airtight container in the fridge for up to 5 days. The caramel topping and caramel sauce must be stored in separate containers and slightly warmed up before topping the cheesecake.
- MAKE AHEAD: You can make it one day ahead and top it with the caramel sauce and apple-pecan topping before serving. s caramel apple cheesecake freezes perfectly for up to 6 months.
- FREEZER: You can freeze only the cheesecake (without the caramel and apple topping) in a freezer-safe container (or cover it with both plastic wrap and aluminum foil) for up to 4 months.
- THAW it overnight in the fridge before serving.
Nutrition Information
Show Details
Calories
385.4kcal
(19%)
Carbohydrates
28.9g
(10%)
Protein
8g
(16%)
Fat
37.1g
(57%)
Saturated Fat
17.6g
(88%)
Polyunsaturated Fat
1.8g
Monounsaturated Fat
8.4g
Trans Fat
0.3g
Cholesterol
122.3mg
(41%)
Sodium
172.1mg
(7%)
Potassium
117.3mg
(3%)
Fiber
2.5g
(10%)
Sugar
4g
(8%)
Vitamin A
1068.7IU
(21%)
Vitamin C
0.7mg
(1%)
Calcium
98.1mg
(10%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 3854 kcal
% Daily Value*
| Calories | 385.4kcal | 19% |
| Carbohydrates | 28.9g | 10% |
| Protein | 8g | 16% |
| Fat | 37.1g | 57% |
| Saturated Fat | 17.6g | 88% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 8.4g | 42% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 122.3mg | 41% |
| Sodium | 172.1mg | 7% |
| Potassium | 117.3mg | 2% |
| Fiber | 2.5g | 10% |
| Sugar | 4g | 8% |
| Vitamin A | 1068.7IU | 21% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 98.1mg | 10% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
Pumpkin Mini Cheesecake Recipe With Gluten-Free Brownie Bottom {Super Simple, GF, Low-Fat + Low-Calorie}
American
4.8
(15 reviews)
The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}
American
5.0
(165 reviews)
