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.
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.