Keto Brazilian Cheesecake with Caramelized Sugar-Free Brazil Nut Brittle

Allergens

Nuts

Ingredients

• 1 cup almond flour 2 cups cream cheese, softened 3 large eggs 1/4 cup erythritol 1 tablespoon lemon zest 1 teaspoon vanilla extract 1/2 cup sugar
• free caramel sauce 1 cup raw Brazil nuts

Instructions

1. Preheat oven to 350°F (175°C).
2. In a small bowl, mix almond flour and erythritol until well combined.
3. Press the mixture into the bottom of a greased 9 inch springform pan.
4. In a large mixing bowl, beat together softened cream cheese, eggs, lemon zest, and vanilla extract until smooth.
5. Pour the cream cheese mixture over the almond flour crust.
6. Bake for 35 minutes or until set. Let cool completely on a wire rack.
7. In a medium saucepan, heat sugar free caramel sauce over low heat. Add Brazil nuts and stir until evenly coated.
8. Spread the coated Brazil nuts onto a parchment lined baking sheet and let cool. Once cooled, break into smaller pieces.
9. Top the cheesecake with the sugar free caramelized Brazil nut brittle and serve chilled.

Chef’s Insight

This keto-friendly dessert can be enjoyed guilt-free while still delivering an indulgent experience.

Notes

This recipe is perfect for those following a low-carb or keto diet, as it replaces traditional sugar and flour with sugar-free alternatives like erythritol and almond flour.