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Low-Carb Salted Caramel Cheesecake Cups Recipe
Prep Time
10
minutes
Cook Time
30
minutes
Total Time
40
minutes
Servings
4
People
Calories
280
kcal
Author
Andy
Ingredients
Cake
6
tbs
soft butter
½
cup
granulated Swerve Sweetener
½
cup
shredded coconut
¼
cup
coconut flour
½
tsp
baking powder
Cheese cream
8
oz
low-fat cream cheese
1/3
cup
granulated Swerve Sweetener
1
egg
Salted Caramel forsting
¼
cup
300g erythritol
4
tbs
honey
5-6
tsp
konjac flour
Instructions
1. Mix the butter with the sweetener, add the shredded coconut, the coconut flour and the baking powder and stir until homogenous.
2. Squeeze the dough into the bottom of the cups and bake for 10 minutes at 220 °C.
3. While the cake is in the oven, prepare the cheese cream.
4. When the cups are done, remove them from the oven, put the cheese cream in the cups, and put them back into the oven for another 20-22 minutes.
5. Check if they are done and if so, remove them from the oven and let them cool. You can put them in the fridge if they are not piping hot.
6. Prepare the
salted caramel sauce
, pour a thin layer of it over the cheesecake cups and put them back into the fridge.
7. After 2-3 hours when the caramel layer hardens, carefully remove the cakes from the cups. They are ready to serve.