Low Carb Salted Caramel Cheesecake Bites Recipe
Cook Time: 0 Minutes
Phase: Phase 2
0 1/2 cup Heavy Cream
0 1/3 cup Vanilla Whey Protein
6 tsp Stevia in the Raw
6 oz Cream Cheese
0 1/3 cup, whole or halves Macadamia Nuts
1 tbsp Torani Sugar Free Caramel Flavoring Syrup
1 tsp Vanilla Extract
0 1/8 tsp Xanthan Gum
0 1/4 tsp Salt
Caramel fans will freak over this super simple low carb and keto swap for cheesecake. Switching up the flavors in this is a snap when you add sugar free hazelnut syrup in place of the caramel and use hazelnuts for the macadamia nuts.
- Place the heavy cream in a large mixing bowl with the protein powder and stevia. Whisk until smooth. Add the cream cheese, macadamia nuts (or almonds), caramel syrup, vanilla extract and blend until smooth. If the cream cheese clumps slightly, mix with a rubber spatula, breaking up the bits of cream cheese against the side of the bowl. Sprinkle the mixture with the xanthan gum and mix again, about 30 seconds, the mixture will thicken slightly.
- Cover a tray that fits in your freezer with a sheet of wax paper. Using a soup spoon, spoon out the mixture onto the tray. Alternatively, coat a silicon candy mold or empty ice cube tray with olive oil spray and press the tablespoons of the cheesecake mixture into the molds. Sprinkle with sea salt and freeze at least one hour before serving. Store in the freezer for up to 1 month.
Find this and other delicious recipes in the new Atkins: Eat Right Not Less Guidebook to Living a Low Carb and Low Sugar Lifestyle!
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.