This Dulce de Leche Cheesecake is absolute perfection! So creamy and sweet, with rich caramel accents. And it’s keto-friendly, with only 3g net carbs per serving!
I am ridiculously excited to share this Dulce de Leche cheesecake with you. To put it bluntly, it is easily one of the best keto cheesecake recipes I have ever made.
In fact, I’d even go so far as to say it’s one of the best cheesecakes I have ever made, keto or not! And given how many I have made over the years, that’s saying a lot.
I am famous for my keto brownie cheesecake, among others. But this new recipe is a spectacular new addition.
Why you need to make this
What’s so special about this recipe? Well, I employed every trick in the book to get the creamiest, smoothest texture I could. And my efforts really paid off!
It also has my updated Keto Dulce de Leche in both the filling and the topping, which gives this cheesecake a wonderful mild caramel flavor. And I made the crust with pecan flour and chopped pecans, which provides an irresistible contrast to the creamy filling.
Perhaps most delightful of all is that no one would imagine that this Dulce de Leche Cheesecake is keto-friendly. But it is, it really is! At only 4.1 grams of total carbs per slice, you can afford to dig in!
Ingredients you need
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- Sugar Free Dulce de Leche: This is something you must make yourself but it’s incredibly easy and takes only 3 ingredients!
- Pecan flour: I chose pecan flour because pecans go so well with caramel flavors, but you can use almond flour instead.
- Chopped pecans: This gives the cheesecake a delightful crunch, but it’s entirely optional.
- Powdered sweetener: Use powdered sweetener for both the filling and the crust. I recommend erythritol based sweeteners like Swerve or Lakanto, so that the crust firms up and the filling sets properly.
- Cream cheese: Make sure the cream cheese is properly softened before beating it.
- Sour cream: A little sour cream adds richness and creaminess to keto cheesecake.
- Eggs: Use room temperature eggs when making keto cakes and other baked goods.
- Butter: Melted butter helps bind the pecan crust.
Step by step directions
1. Prepare the crust: Whisk together the pecan flour, pecans, sweetener, salt, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan and bake 10 minutes. Let cool completely.
2. Beat the cream cheese: In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener, dulce de leche, sour cream, and salt until smooth.
3. Beat in the eggs: Beat in the eggs one at a time until just incorporated. Make sure to scrape down the sides of the bowl and the beaters after each addition. Pour the filling over the crust and smooth the top.
4. Bake in a water bath: Wrap the bottom of the pan in tin foil and set the pan in a large roasting pan. Pour water into the roasting pan so that it comes partway up the sides of the cheesecake pan. Bake 1 hour.
5. Refrigerate: Let the cheesecake cool completely, then loosen the pan sides and refrigerate for at least 3 hours.
6. Add the topping: Pour half a cup of sugar free dulce de leche over top and spread to the edges. Refrigerate again to help set the topping. Or serve immediately and let it drip down the sides!
Despite appearances to the contrary, this dulce de leche cheesecake really isn’t difficult to make. It just requires care at each step for perfect results. Don’t rush the process when making cheesecake of any kind!
Beating the cream cheese for several minutes really helps give this cheesecake its super creamy consistency. Take the time to make sure it’s properly softened and very smooth before adding anything else.
One of the best tips I ever found for perfect cheesecake is to add the eggs to the filling at the very end. You want to beat them in one at a time, but only until they are just incorporated. Over-beating is the cause of many a cheesecake fail!
Don’t skip the water bath, as it helps create a more gentle heat. And be sure to wrap the bottom of the pan tightly in foil so no liquid leaks into the seams and softens your crust.
Frequently Asked Questions
This creamy cheesecake has a sweet, light caramel flavor. The rich, smooth filling contrasts delightfully with the crunchy pecan crust. Dulce de leche is a caramel made from cooking milk or cream with sweetener until it thickens and becomes a rich amber color.
There are many sweeteners you can use for baking sugar-free desserts, but they don’t all work in the same way. I find that cheesecake does best with erythritol sweeteners, with perhaps a little allulose or BochaSweet. I do not recommend artificial sweeteners such as sucralose.
Read more about Keto Friendly Sweeteners.
Pecan flour is a wonderful addition to your keto baking cupboard. It is more coarse than almond flour, but it’s great in crusts like this one, as well as keto muffins. I also use it in Keto Carrot Cake to give a richer flavor.
Keto Baking Cookbook!
Want more tips, tricks and recipes? Be sure to grab a copy of The Ultimate Guide to Keto Baking. It’s the only book of its kind!
Keto Dulce de Leche Cheesecake
- Preheat the oven to 325ºF and grease a 9-inch springform pan very well. Line the bottom of the pan with a circle of parchment paper and grease the paper.
- In a large bowl, whisk together the pecan flour, chopped pecans, sweetener, and salt. Stir in the melted butter until well combined.
- Press evenly into the bottom of the prepared pan and bake 10 minutes. Remove and let cool completely. Then wrap the bottom of the pan in tin foil so that the foil reaches about halfway up the sides of the pan.
- In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener, dulce de leche, sour cream, and salt until smooth.
- Beat in the eggs one at a time until just incorporated. Make sure to scrape down the sides of the bowl and the beaters after each addition. Pour the filling over the crust and smooth the top.
- Place the whole pan inside a large roasting pan and fill with hot water to reach partway up the sides of the pan (do not allow it to go over the foil). Bring the oven back up to 325ºF if you've let it cool down.
- Place the roasting pan in the oven and bake 1 hour. Turn off the oven and let it sit inside for another 10 to 20 minutes. The top should feel bouncy when touched but the center should still jiggle slightly when the pan is shaken.
- Remove from the oven and then remove the cake pan from the water bath. Let cool to room temperature.
- Run a sharp knife around the inside of the pan and loosen the sides to avoid cracking. Refrigerate at least 3 hours.
- Pour another half cup of dulce de leche over the top of the cake and spread to the sides. You can cut the cake at this point, or return it to the fridge to firm up the topping.