Caramel Protein Cheesecake by Kat Condon
Light, protein-packed cheesecake with a grain-free crust and homemade caramel topping—perfect for dessert lovers!
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Cooking tools:
- Springform pan
- Hand mixer
- Oven
- Refrigerator
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Parchment paper
Ingredients
- 1 1/2 cups Almond Flour
- 2 Tbsp Coconut Sugar
- 6 Tbsp Butter, Unsalted
- 16 oz Cream Cheese, Full Fat
- 1 3/4 cups Plain Greek Yogurt
- 1/2 cup Classic Monkfruit Sweetener (with Erythritol) - Lakanto
- 3 whole Eggs
- 1 tsp Pure Vanilla Extract
- 1/2 cup Coconut Cream
- 1/4 cup Pure Maple Syrup
- 2 Tbsp Almond Butter
- 1/4 tsp Maldon Sea Salt Flakes
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