Harlan Kilstein’s Perfect Chocolate Caramel Keto Cheesecake
This is a crustless recipe. Be sure to use a leakproof 9 inch springform pan.
Step One: Filling
Leave all ingredients out for 6-8 hours to soften (a MUST)
3 8 oz packages of cream cheese (no sugar)
3 large eggs
2 cups full fat sour cream
1 cup of xylitol or swerve
3 packages of Tru-Chocolate
Butter the Springform pan
Beat the eggs and xylitol together.
Add cream cheese one tablespoon at a time until it’s all creamy.
Add the sour cream
Melt the Sugar free chocolateover a very low heat. Stir until melted.
Blend into the cheesecake mixture
Melt the caramels over a very low flame. You might need to add a teaspoon of coconut oil to help it along.
Drizzle the caramel on the top of the cheesecake. It will melt in.
Step Two: Bake
Bake your cheesecake at 375 degrees for just 30 minutes.
Now, turn off your oven and leave your cheesecake in the oven for one hour
Remove and refrigerate.
Step Three: Top and Enjoy
Cover each slice with a single strawberry sliced or a single blackberry.
Don’t change the chocolate.