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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



  • 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


  1. 1. Mix the butter with the sweetener, add the shredded coconut, the coconut flour and the baking powder and stir until homogenous.
  2. 2. Squeeze the dough into the bottom of the cups and bake for 10 minutes at 220 °C.
  3. 3. While the cake is in the oven, prepare the cheese cream.
  4. 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. 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. 6. Prepare the salted caramel sauce, pour a thin layer of it over the cheesecake cups and put them back into the fridge.
  7. 7. After 2-3 hours when the caramel layer hardens, carefully remove the cakes from the cups. They are ready to serve.