For The Crust:
1 ¼ cup almond flour
¼ cup cocoa powder
¼ cup Swerve Brown Sweetener or Erythritol
3 tbsp butter melted
For The Cheesecake:
2 8-oz. Packages cream cheese, room temperature
1 Cup Brown Swerve or Erythritol
½ tsp. Salt
1 tbsp. Vanilla extract
4 large Eggs, room temperature
8 oz Mascarpone Cheese
1 tsp caramel extract
For The Ganache:
6 oz. Sugar Free Chocolate or Choczero chocolate squares
3/4 c. heavy cream
1/8 tsp. kosher salt
K4k Caramel Sauce(see below)
1/4 Cup of crushed peanuts
Preheat stove to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sugar. Mix in dissolved margarine until very much consolidated.
Press blend solidly into the lower part of a 9-inch springform container. Prepare 10 to 12 minutes, and afterward eliminate and permit to cool.
Make the Cheesecake:
In a huge bowl utilizing a hand blender or in the bowl of a stand blender utilizing the whisk connection, beat cream cheddar and mascarpone cheddar on medium, scratching down the bowl as needs be, until totally smooth, 3 to 4 minutes.
Add sugar and salt and beat, scratching down bowl as required, until smooth and feathery, 3 to 4 minutes.
Add vanilla and caramel concentrate and beat for 30 seconds. Add eggs, 1 all at once, beating for 1 moment after every option and at times scratching base and sides of bowl.
Empty cheesecake hitter into cooled outside layer and smooth top.
Place cheesecake in profound broiling skillet and set on center rack of broiler. Cautiously empty sufficient bubbling water into simmering container to come mostly up sides of springform skillet.
Prepare cheesecake until top is simply beginning to brown and break, around 1 hour and 15 minutes.
Switch off broiler, open the stove entryway, and let cheesecake gradually cool in water shower for 60 minutes.
Eliminate cooking container from broiler, then cautiously lift springform work out of water. Set cheesecake on rack and let come to room temperature.
When totally cool, freely cover cheesecake with saran wrap and refrigerate, 6 hours, or ideally short-term.
Cautiously eliminate sides of springform skillet. Place chocolate in a spotless, dry medium bowl. In a little pot, warm cream until scarcely stewing. Pour cream over chocolate and let sit 10 minutes, then, at that point, add salt and mix until smooth.
Pour ganache over cheesecake, spreading it equitably and permitting some to trickle disadvantages of cake.
Put in the refrigerator or cooler to cool for 30-45 minutes until chilled and solidified.
Pour the caramel sauce (1/2 of the recipe) in the focal point of the cheesecake.
Then, at that point, sprinkle with the peanuts and return to the cooler until prepared to serve or if nothing else 20 mins.
I Added OPTIONAL nut keto bark on top for a trimming. I utilized 2 pieces which came to adds 14 extra calories, 1.5g Fat, 0.5g Carbs, and 0.5g protein per serving.
Salted Caramel Sauce:
Makes 16 Servings(roughly 1/2 Tbsp)
1/4 cup Butter
6 Tbsp Erythritol
2 Tbsp Swerve Brown or plain Erythritol
1/2 cup weighty cream
1 Tbsp Vanilla Extract
1/4 tsp Xanthan Gum
1/4 tsp Sea Salt
2 tbsp Water
In a medium pot over medium intensity, join margarine, Erythritol, and Swerve Brown . Heat to the point of boiling and cook 3 to 5 minutes (be mindful so as not to consume it).
Eliminate from intensity and add cream. Blend will bubble enthusiastically.
Sprinkle with thickener and whisk enthusiastically to consolidate. Add remaining ingredients(minus water).
Return blend to intensity and bubble 1 more moment. Let cool to tepid and mix in water until all around consolidated (I utilize a drenching blender).
Adapted from gogorecipe