Go Back

High Protein Low Carb Salted Caramel Cheesecake Jars - Creamy, Satisfying, and Simple

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the crust layer: 3/4 cup fine almond flour
  • 2 tablespoons melted unsalted butter or coconut oil
  • 1 tablespoon granular erythritol or allulose (optional for sweetness)
  • 1/2 teaspoon cinnamon (optional)
  • Pinch of salt
  • For the cheesecake filling: 8 ounces light cream cheese, softened
  • 1 cup plain 2% Greek yogurt (or skyr for extra protein)
  • 1 scoop (25–30 g) vanilla or caramel whey or dairy-free protein powder
  • 1/3 cup powdered erythritol or allulose (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons unsweetened almond milk, as needed for texture
  • Pinch of salt
  • For the salted caramel layer: 1/3–1/2 cup sugar-free caramel sauce (store-bought or homemade)
  • 1/4–1/2 teaspoon flaky sea salt, to taste
  • Optional toppings: Crushed roasted almonds or pecans
  • Shaved dark chocolate (85%+)
  • A dollop of whipped cream (sugar-free or lightly sweetened)
  • Equipment: 6 small jars or ramekins (4–6 ounces each)
  • Mixing bowls and a hand mixer or whisk
  • Rubber spatula and spoon

Method
 

  1. Toast the almond flour: In a dry skillet over medium heat, stir almond flour for 3–5 minutes until lightly golden and fragrant. This boosts flavor. Let it cool slightly.
  2. Make the crust: Combine toasted almond flour, melted butter, sweetener, cinnamon, and a pinch of salt. The mixture should feel like damp sand and hold together when pressed.
  3. Pack the crust into jars: Divide the crust among the jars and press gently to form an even base. Don’t pack too hard or it will be tough.
  4. Beat the cream cheese: In a bowl, beat softened cream cheese until smooth and fluffy, 1–2 minutes. No lumps should remain.
  5. Whisk in yogurt and flavor: Add Greek yogurt, vanilla, powdered sweetener, and a pinch of salt. Mix until silky.
  6. Add protein powder: Sprinkle in protein powder and blend on low until fully incorporated. If the mixture seems thick, add almond milk 1 teaspoon at a time until it’s creamy and spoonable.
  7. Taste and adjust: Sweetness can vary by protein brand. Add a touch more sweetener, vanilla, or salt if needed. The filling should lean slightly less sweet since caramel will be added.
  8. Fill the jars: Spoon or pipe the cheesecake mixture over the crusts, leaving a little space at the top for caramel. Smooth the tops with a spatula.
  9. Add the salted caramel: Warm the sugar-free caramel just until pourable. Spoon 1–2 teaspoons over each jar. Sprinkle a few flakes of sea salt on top. A little goes a long way.
  10. Chill: Cover and refrigerate for at least 2 hours, ideally 4. The filling firms up and the flavors meld.
  11. Add optional toppings: Right before serving, add nuts, chocolate shavings, or a small dollop of whipped cream if you like some texture and contrast.