Keto Salted Caramel Mini Cheesecakes

Today I’m sharing a recipe you didn’t know you needed…until now: Keto Salted Caramel Mini Cheesecakes. These little beauties pack a whole lot of flavor into every bite, with a buttery crust, creamy salted caramel cheesecake filling, and a rich layer of salted caramel chocolate ganache. They’re decadent, satisfying, and best of all—totally low carb!

Each mini cheesecake is only 2 net carbs and has 4g of protein, making them the perfect dessert for a keto lifestyle. I’ve made these for family gatherings, date nights, and even just as a midweek pick-me-up, and let me tell you—they’re always a hit.

Let’s talk about how to make these heavenly keto mini cheesecakes and explore why each ingredient plays a crucial role.

The Crust: Buttery, Simple, and Perfectly Low Carb

Every good cheesecake starts with an incredible crust, and these keto mini cheesecakes are no exception. Instead of using traditional graham crackers, this crust is made with blanched almond flour and butter or ghee.

• Blanched Almond Flour: This is my go-to flour for low-carb baking because it’s naturally gluten-free, low in carbs, and has a subtle nutty flavor that complements the rich cheesecake filling. The fine texture of blanched almond flour gives the crust that perfect consistency—crumbly yet sturdy enough to hold the cheesecake layers.
• Butter or Ghee: Butter brings richness and moisture to the crust while helping the almond flour bind together. For a dairy-free option, you can easily swap in ghee or coconut oil.

When combined, these two ingredients create a simple but incredibly flavorful crust. Once you press the dough into the cupcake liners and bake it briefly, the crust becomes a firm, buttery base for the cheesecake.

The Cheesecake Filling: Creamy Salted Caramel Heaven

The filling is where the magic really happens. It’s rich, creamy, and infused with the perfect amount of salted caramel flavor. Here’s what goes into it:

• Cream Cheese: The foundation of any great cheesecake! Cream cheese gives the filling its signature creamy texture and tangy flavor. Be sure to let it soften at room temperature before mixing—this ensures a smooth, lump-free filling.
• Powdered Sugar-Free Sweetener: I recommend using a powdered sweetener like erythritol or allulose for this recipe. Powdered sweeteners blend seamlessly into the cheesecake batter, creating a silky texture without any grittiness. Plus, they keep the carbs low and the sweetness just right.
• Sugar-Free Caramel: This is the secret ingredient that takes these mini cheesecakes to the next level. A good-quality sugar-free caramel adds that deep, buttery sweetness and a hint of smokiness. If you don’t have caramel on hand, sugar-free maple syrup works as a substitute, but trust me—the caramel flavor is worth seeking out!
• Sea Salt: A pinch of sea salt enhances the caramel flavor and balances the sweetness of the filling. It’s what gives these cheesecakes that irresistible salted caramel vibe.
• Egg: The egg acts as a binder, helping the cheesecake set as it bakes. It also adds a subtle richness to the filling.

After mixing all the ingredients together, you’ll divide the filling evenly over the pre-baked crusts and bake the cheesecakes until just set. The key to creamy cheesecake is not to overbake—look for a slight jiggle in the center when you take them out of the oven.

The Ganache: A Decadent Salted Caramel Chocolate Layer

If you thought the cheesecake layer was enough to win you over, wait until you hear about the ganache. This luscious chocolate layer is the finishing touch that makes these mini cheesecakes absolutely unforgettable.

• Sugar-Free Salted Caramel Chocolate Bar: For this recipe, I use a sugar-free salted caramel chocolate bar to make the ganache. It’s the perfect blend of sweet and salty with a rich chocolate flavor. If you can’t find a salted caramel version, regular sugar-free milk or dark chocolate works beautifully too. Just add a pinch of salt to your ganache!
• Heavy Cream: The heavy cream is heated and combined with the chocolate to create a smooth, glossy ganache. It also helps keep the ganache soft and spreadable once it sets.

To make the ganache, you’ll simply heat the cream until it just begins to bubble, then pour it over the chopped chocolate. Let it sit for a minute to melt the chocolate, then stir until the mixture is silky smooth. Spread a thin layer of ganache over each cooled cheesecake, and pop them in the fridge to set.

Why Mini Cheesecakes?

You might be wondering, why make mini cheesecakes instead of one large one? Well, there are a few reasons I love the mini format:

1. Portion Control: Mini cheesecakes are pre-portioned, making it easier to keep track of carbs and calories.
2. Perfect for Sharing: These bite-sized treats are great for parties, holidays, or any occasion where you want to serve individual desserts.
3. Faster to Bake and Cool: Mini cheesecakes bake and cool much more quickly than a full-sized cheesecake, which means you’ll be enjoying them in no time.

Tips for Success

• Use a Cupcake Tin with Liners: This makes it easy to remove the cheesecakes from the pan without sticking.
• Don’t Overmix the Filling: Overmixing can incorporate too much air, causing the cheesecakes to crack as they bake. Mix just until smooth and combined.
• Chill for Best Flavor and Texture: Cheesecake always tastes better after it’s had time to chill and firm up. I recommend refrigerating these mini cheesecakes for at least 4 hours (or overnight) before serving.

How to Customize These Keto Mini Cheesecakes

One of the things I love about this recipe is how versatile it is. Here are a few ways you can make it your own:

• Nut-Free Crust: Swap the almond flour for sunflower seed flour or crushed keto-friendly cookies to make the crust nut-free.
• Different Flavors: Experiment with different sugar-free syrups in the filling, like vanilla, maple, or hazelnut.
• Dairy-Free Cheesecakes: Use dairy-free cream cheese and butter alternatives for the crust and filling, and opt for coconut milk in the ganache.

Keto Salted Caramel Mini Cheesecakes Recipe

Here’s a quick summary of how to make these delicious mini cheesecakes:

1. Make the crust by combining almond flour and melted butter. Press into a lined cupcake tin and bake.
2. Prepare the cheesecake filling by mixing cream cheese, sweetener, caramel, salt, and egg. Divide over the crusts and bake.
3. Cool the cheesecakes, then refrigerate until firm.
4. Make the ganache by melting sugar-free chocolate with heavy cream. Spread over the cheesecakes and chill until set.

Perfect for Any Occasion

These keto salted caramel mini cheesecakes are ideal for special occasions like Valentine’s Day, birthdays, or dinner parties. Their bite-sized format makes them easy to serve and enjoy, and the combination of flavors is sure to impress your guests.

Conclusion

Whether you’re a cheesecake fanatic or just looking for an impressive low-carb dessert, these Keto Salted Caramel Mini Cheesecakes are a must-try. With their buttery crust, creamy filling, and rich ganache, they’re everything you could want in a dessert—without the sugar crash.

If you give this recipe a try, I’d love to hear about it! Please rate the recipe, leave a comment below, and don’t forget to post a photo and tag me on Instagram. I can’t wait to see your creations!

XO,

Sarah