Keto Cheesecake Factory Remake | Keto/ Low-Carb Salted Caramel Cheesecake

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Hi guys!! My love for cheesecake is so real! My fiancé and I would go to the Cheesecake Factory all the time just for the cheesecake. My all time favorite cheesecake from there is the Salted Caramel cheesecake, it’s literally to die for! So it was only right for me to make a Keto-fied version, AND BOY!!! I hit the nail right on the head. This is the creamiest, richest, Keto cheesecake you’ll ever eat! Give this recipe a try and let me know how you love it!


Cheesecake Filling-(everything room temp.)
3 – 8 oz cream cheese
3 eggs
8 oz sour cream
4 tbsp of unsalted butter
1 cup powdered Swerve
1 1/2 tsp vanilla extract
1/4 tsp lemon extract
**optional- 1/4 tsp sugar free cheesecake pudding powder

1 1/4 cup almond flour
4 tbsp of unsalted butter
1 tbsp swerve brown sugar
1 tbsp golden monkfruit
dash of cinnamon
pinch of sea salt

Salted Caramel Sauce-
2/3 cup heavy cream
5 tbsp unsalted butter
3-4 tbsp of swerve brown sugar
1/2 tsp of vanilla extract
1/4 tsp salt
**if sauce is not thickening, add dash of xantham gum.

NET Carbs:
without caramel sauce: ~2-3 net carbs a cut (12 slices)
with caramel sauce: ~4-5 net carbs a cut (12 slices)



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