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High Protein Low Carb Caramel Protein Cheesecake - Creamy, Light, and Satisfying

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups fine almond flour
  • 3 tablespoons melted unsalted butter (or coconut oil)
  • 2 tablespoons granular monk fruit or erythritol sweetener
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the filling:
  • 16 ounces light cream cheese, softened to room temperature
  • 1 cup plain nonfat or low-fat Greek yogurt
  • 2 large eggs, room temperature
  • 1/2 cup vanilla whey or casein protein powder (or unflavored)
  • 1/2 cup granular or powdered monk fruit/erythritol blend
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2–3 tablespoons unsweetened almond milk (as needed for texture)
  • For the caramel swirl/topping:
  • 1/2 cup sugar-free caramel sauce (store-bought or homemade)
  • Flaky sea salt for finishing (optional)

Method
 

  1. Prep your pan and oven. Preheat the oven to 325°F (163°C). Line the bottom of an 8-inch or 9-inch springform pan with parchment. Lightly grease the sides. Wrap the outside with a double layer of foil if you plan to use a water bath.
  2. Make the crust. In a bowl, mix almond flour, melted butter, sweetener, vanilla, and a pinch of salt until it holds together like damp sand. Press the mixture firmly into the bottom of the pan in an even layer. Bake for 8–10 minutes until lightly golden. Let it cool while you make the filling.
  3. Soften and smooth the cream cheese. In a large bowl, beat the cream cheese with a hand mixer on medium speed for 1–2 minutes until smooth. Scrape the bowl well to avoid lumps.
  4. Add yogurt and sweetener. Beat in the Greek yogurt, sweetener, vanilla, and salt until fully combined and silky. Keep the speed on low to minimize air bubbles.
  5. Blend in the protein powder. Add protein powder and mix on low just until incorporated. If the batter seems too thick, add almond milk 1 tablespoon at a time until it’s pourable but still thick.
  6. Add the eggs. Beat in the eggs one at a time on low speed, just until combined. Do not overmix. Overmixing can cause cracks.
  7. Assemble with caramel. Pour half the batter over the cooled crust. Drizzle a few tablespoons of sugar-free caramel over the surface and use a skewer to swirl lightly. Add the remaining batter and repeat with more caramel swirls on top.
  8. Set up the bake. For the most even texture, place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform. If skipping the water bath, just place the cheesecake directly on the oven rack.
  9. Bake. Bake at 325°F (163°C) for 45–60 minutes, depending on pan size. The edges should be set, and the center should jiggle slightly like Jell-O when you nudge the pan.
  10. Cool gently. Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Remove from the oven and water bath. Run a thin knife around the edge to release it. Cool to room temperature.
  11. Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight. This step ensures the texture firms up and the flavors blend.
  12. Finish and serve. Right before serving, drizzle with extra sugar-free caramel and a pinch of flaky sea salt if you like. Slice with a hot, clean knife for neat edges.