Keto Dulce de Leche Cheesecake

Name: Keto Dulce de Leche Cheesecake
Prep time: 20 min
Total time: 20 min
Yield: 14 serving
Ingredients: 1 ¼ 1 ¼ cup coconut flour; 4 4 tablespoons powdered sweetener; ¼ ¼ teaspoon ground cinnamon; 1 1 pinch salt; ½ ½ cup unsalted butter; 1 1 teaspoon vanilla extract; 3 3 tablespoons water; 2 ½ 2 ½ teaspoons unflavored gelatin powder; ¼ ¼ cup water; 16 16 ounces cream cheese; ⅓ ⅓ cup powdered sweetener; 1 1 cup sugar-free dulce de leche; 2 2 teaspoons vanilla extract; 1 ½ 1 ½ cup heavy whipping cream; ½ ½ cup sugar-free dulce de leche

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
14
Calories
392 kcal
Course
Dessert
Cuisine
American

Keto Dulce de Leche Cheesecake

Ava Acevedo

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Creamy and rich in milk-caramel flavor, this keto Dulce de Leche cheesecake is the most decadent sugar-free dessert you can make!

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Ingredients

Servings

Cheesecake crust (optional)

1 ¼ 1 ¼ cup coconut flour
4 4 tablespoons powdered sweetener
¼ ¼ teaspoon ground cinnamon
1 1 pinch salt
½ ½ cup unsalted butter
1 1 teaspoon vanilla extract
3 3 tablespoons water adjust as needed

Dulce de leche cheesecake

2 ½ 2 ½ teaspoons unflavored gelatin powder Optional, see notes below
¼ ¼ cup water to dissolve the gelatin
16 16 ounces cream cheese softened
⅓ ⅓ cup powdered sweetener
1 1 cup sugar-free dulce de leche
2 2 teaspoons vanilla extract
1 ½ 1 ½ cup heavy whipping cream chilled

Topping

½ ½ cup sugar-free dulce de leche

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Instructions

Cheesecake crust

Toast 1 1/4 cup coconut flour on a dry skillet on medium heat for 4 to 5 minutes until golden. Keep stirring the coconut flour to toast it evenly and prevent over-browning.
Transfer the warm coconut flour to a bowl and mix it with 4 tablespoons powdered sweetener, 1/4 teaspoon ground cinnamon and 1 pinch salt
Add 1/2 cup unsalted butter cut into pieces, 1 teaspoon vanilla extract and 2 to 3 tablespoons water (start with 2, add more as needed) and mix, rubbing the butter in using your fingers or a spoon. Work the liquid and fat into the flour until completely absorbed. The crust is ready when you press inside your hand and it stays together.
Grease the pan with butter or coconut oil and line the bottom with parchment. Press the crust mixture firmly against the bottom and sides until it holds its shape. Freeze it while making the cheesecake.

Dulce de leche cheesecake

(If using gelatin) Sprinkle 2 1/2 teaspoons unflavored gelatin powder over 1/4 cup water in a small wide bowl and let it sit for 5 minutes to hydrate. Then, microwave for 5-10 seconds or just until fully melted and no crystals remain. Do not let it boil.
Using a hand mixer or standing mixer, whisk 1 1/2 cup heavy whipping cream to medium-stiff peaks. Add a couple of tablespoons of cream to the melted gelatin and mix. Then, return the mixture to the cream and beat to combine.
Beat the room-temperature 16 ounces cream cheese until fluffy. Add 1/3 cup powdered sweetener, 1 cup sugar-free dulce de leche, and 2 teaspoons vanilla extract, then mix until well combined.
Fold the stabilized cream into the dulce de leche and cream cheese mixture. Mix well until no streaks remain. Pour the cheesecake into the crust and refrigerate for at least 4 hours (if made with gelatin) or 8 hours/overnight if made without gelatin.
Topping: Before serving, spread 1/2 cup sugar-free dulce de leche on top of the cheesecake with a spatula, or transfer it to a piping bag, cut off the tip, and decorate freely.If the dulce de leche is too firm to spread, place it in a heatproof container and set it over a bowl of hot water. After a minute or two, stir gently until it reaches a spreadable consistency. Be careful not to overheat it, as it could melt the top of the cheesecake.

Equipments used:

Notes

You can put in the freezer for 2 hours to firm up quicker, but remember to remove it!
Use a 8-inch cheesecake pan or a 7-inch pan that's at least 3-inch tall.
You can put in the freezer for 2 hours to firm up quicker, but remember to remove it!
The unflavored gelatin is a must only if you use spreadable cream cheese or European cream cheese. The cheesecake made with these softer cream cheese styles will be too soft/runny and not sliceable without the help from gelatin.
If using block cream cheese you don't need the gelatin, but can still add it for an extra-firm cheesecake or if you want it to serve it soon after making it (it will firm up a lot quicker!)