Viennetta Caramel Keto Cheesecake

Well, I wanted to make the Viennetta Caramel Keto Cheesecake a bit of a wow factor dessert. Do you think I have achieved it?

Surprisingly simple to make this frozen keto cheesecake is made with everyday ingredients. That is right everything is found at the supermarket or even in your keto pantry right now!

Viennetta Caramel Keto Cheesecake Ingredients

The ingredients are simple. Here is all you need to make an amazing caramel keto cheesecake with a difference.

• thickened cream, heavy cream or whipping cream
• cream cheese
•  vanilla extract
• coconut extract (this is optional)
• lemon juice
• gelatin I just use powdered gelatin

How to Make Caramel Viennetta Cheesecake

This keto cheesecake does look totally rockstar! It isn’t hard too hard to make I promise!

To get the fabulous layers of the mixture similar to a Streets Viennetta, I didn’t have a super large flat piping tip, so I used my hairdryer nozzle. 🤣

A little innovative me thinks. I just cut a hole in a ziplock bag and popped it over my hairdryer nozzle to create the effect. You could easily do it with a smaller piping tip instead though.

Keto cheesecakes are easy to make tasty and to make look special. Surprisingly, I find, all sugar free cheesecakes are spectacular taste wise. They always go down really well when entertaining and no one even guesses they are eating a much healthier cheesecake.

Love keto cheesecakes and want more?

Here are just a few of my favourite low carb cheesecake recipes.

1. Keto Matchstick Recipe | Lemon Curd Cheesecake
2. Keto Chocolate Cake Cheesecake
3. Baked Mascarpone Cheesecake
4. Keto Basque Cheesecake Slice
5. The BEST No Bake Keto Cheesecake

Tools to Make the Viennetta

Here are just a few of the tools you might need to make out Viennetta Keto Cheesecake.

Piping Tips

Piping Bag

Silicone Loaf Tin

Food Processor

Caramel Viennetta Keto Cheesecake

Layers of rich creamy cheesecake, sugar free salted caramel sauce, and toasted Macadamias. What is not to love!

A delicious and pretty stunning Caramel Viennetta keto cheesecake recipe. Oh, and it is way easier than it looks.

4.96 from 23 votes!

Cook ModePrevent your screen from going dark

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Total Time: 40 minutes mins

Course: Dessert

Cuisine: American, Australian Keto, Keto, LCHF

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Calories: 357kcal

Author: Megan Ellam

Servings: 12 slices

MetricUS Customary

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Ingredients

Cheesecake Ingredients

• ▢ 240 g thickened cream or heavy cream
• ▢ 500 g cream cheese
• ▢ 1/4 cup powdered sweetener
• ▢ 1 tablespoon vanilla extract
• ▢ 15 g lemon juice
• ▢ 2 teaspoons gelatin I just use powdered gelatin
• ▢ 3 tbsp water

SALTED CARAMEL

• ▢ 75 g butter
• ▢ 150 g thickened cream or heavy whipping cream
• ▢ Pinch salt flakes
• ▢ 50 g  allulose or xylitol
• ▢ 1 large piping bag and 1 very large flat piping tip or hairdryer nozzle lol

TOPPINGS

• ▢ 60 g macadamias toasted
• ▢ 40 g shredded coconut

Metric – US Customary

Instructions

SALTED CARAMEL

• Melt butter in small saucepan over medium heat, when slightly golden add sweetener and salt flakes. Cook stirring, for 3-5 minutes or until mixture goes dark and caramelises
• Add the cream and simmer until you have a beautiful syrupy salted caramel sauce.
• Set aside to cool while you make your cheesecake

CHEESECAKE

• Combine gelatin and water. Microwave on high for 30 seconds. Reserve.
• In a large bowl whip cream with a hand mixer until stiff peaks form. Set aside.
• Add remaining cheesecake ingredients to food processor or mixer. Blend for 30 seconds until smooth. (TM 30 sec/speed 5). Scrape down sides of bowl. Add gelatin/water and mix until combined. Fold through whipped cream.

CONSTRUCTING

• Pipe a layer of a third of the cheesecake mixture into a 20 x 10 cm silicone loaf tin.
• Top with a drizzle of salted caramel, toasted macadamias, and a sprinkle of coconut. Repeat until with 2 more layers until loaf pan is full. Freeze 1-2 hours or until slightly firm.

Notes

Store in the fridge for up to 5 days or slice and freeze individually.

Your Own Notes

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Nutrition

Serving: 1slice | Calories: 357kcal | Carbohydrates: 4g | Protein: 4g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 126mg | Sodium: 222mg | Potassium: 116mg | Fiber: 0g | Sugar: 3g | Vitamin A: 1185IU | Vitamin C: 0.6mg | Calcium: 68mg | Iron: 0.5mg | Net Carbs: 4g

Tried this recipe?Mention @meganellam or tag #madcreations!

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