Viennetta Caramel Keto Cheesecake

The most amazing Viennetta Caramel Keto Cheesecake! Delicious, a show-stopper keto dessert with no sugar and less than 5g net carbs.
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

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!

Mad Creations Anzac Viennetta Keto Cheesecake

Viennetta Caramel Keto Cheesecake Ingredients

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

  • eggs
  • thickened cream, heavy cream or whipping cream
  • cream cheese
  •  vanilla extract
  • coconut extract (this is optional)
  • lemon juice
  • gelatin I just use powdered gelatin
cheesecake with caramel and macadamia on a black background


This keto cheesecale does looks 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?

Well, I have made my share of keto and low carb cheesecakes over the years. For out Thermomix lovers you will also love the selection of Thermomix keto cheesecake recipes to choose from too! I think I have done every recipe with dual methods to keep everyone happy.

Here are just a few of my favourites.

  1. Keto Matchstick Recipe | Lemon Curd Cheesecake
  2. Keto Juniors Cheesecake Layered Lamington
  3. Keto Chocolate Cake Cheesecake
  4. Baked Mascarpone Cheesecake
  5. Keto Basque Cheesecake Slice – LCHF
  6. Keto Lamington Cheesecake
  7. Layered Lemon Delight Keto Cheesecake
  8. Mango Macaroon Cheesecake
  9. Peanut Butter Cup Keto Cheesecake
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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

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Mad Creations Anzac VIennetta Keto Ice Cream

Caramel Viennetta Keto Cheesecake

A delicious and pretty stunning Caramel Viennetta keto cheesecake recipe. Oh, and it is way easier than it looks.
4.75 from 4 votes!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Course: Dessert
Cuisine: American, Australian Keto, Keto, LCHF
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 357kcal
Author: Megan Ellam
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Servings: 12 slices
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Cheesecake Ingredients


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




  • 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


  • 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.


  • 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.


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

Your Own Notes


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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