I am usually one of those people who are all or nothing. When I am on a ‘diet’, I normally say no to anything I would normally consider indulgent. Not because I feel I can’t splurge now and again, but because I can’t do ‘just one bit’ or ‘just one piece’.
Take this chocolate and salted caramel cheesecake for example….
This is not something I would normally indulge in. Something so rich and chocolatey with rich, salted caramel. So yummy!
BUT, this one I can! This chocolate and salted caramel cheesecake is gluten and (mostly) sugar-free! It can be made completely sugar-free very easily. I made it using a couple of Glutino products because I was coming up with a recipe using their chocolate and their new salted caramel pretzels. I found a few recipes for gluten-free and sugar-free cheesecake and tweaked them using what I needed to for the crust and topping. Boy, was it tasty! Yeah, I’ll share the recipe!
Chocolate And Salted Caramel Cheesecake (Click HERE to print recipe)
For The Crust:
- 1 c. almond flour
- 1 c. Glutino’s Salted Caramel Pretzels, blitzed in the food processor til chunky (if making 100% sugar-free omit these and use 2 c. almond flour or 1 c. each almond and coconut flours)
- 1/4 c + 1 T. butter, melted.
- 2 T. Truvia® or sweetener of choice
- Preheat oven to 350° F.
- Mix flour, pretzel bits (if using) and sweetener together.
- Pour melted butter over mixture and mix well, making sure to get everything covered and a dough ball begins to form.
- Spray a 9″ x 13″ pan with non-stick cooking spray.
- Press dough firmly into bottom of your baking dish.
- Bake crust at 350° F. for about 20m or until golden brown.
- Allow to cool.
- While the crust is baking and cooling, make your cheesecake filling.
For The Cheesecake:
- 2 (8oz.) packages cream cheese or Neufchâtel, room temperature
- 2 eggs
- 1 t. caramel extract
- 1/4 – 1/2 c. Truvia® or sweetener of choice (more or less to taste)
- Beat your cream cheese for a minute or so by itself so it’s creamy.
- Add eggs, sweetener and caramel extract; beat again til smooth. Set aside.
- Once your crust has cooled, spoon onto crust and bake for 25-35m or until you start to see golden brown patches across the top of your cheesecake.
- Allow to cool 5-10m before adding toppings.
- sugar-free caramel sauce (I made my own, I will share my recipe tomorrow)
- sugar-free chocolate chips or 80%-85% dark chocolate, chopped
- pecans (optional)
- Glutino’s chocolate covered pretzels, blitzed in the food processor til chunky (optional)
- While your cheesecake bakes and cools, make your caramel sauce (recipe coming tomorrow).
- Chop your nuts (if using) and your chocolate (if needed).
- Blitz your Glutino’s chocolate pretzels in the food processor til chunky.
- Now sprinkle nuts, chocolate chips (or chocolate chunks) and pretzel bits over your still warm cheesecake.
- Once your chocolate bits have had a chance to melt a bit, drizzle caramel sauce over everything.
- Refrigerate for at least an hour before cutting and serving.
Note: You can make this recipe completely sugar-free by omitting the pretzel bits in the crust and on top. I am a product reviewer/recipe developer/giveaway hostess for Glutino and I wanted to come up with a delicious recipe using their new gluten-free salted caramel pretzels.
This recipe was inspired by these cheesecake bars. It came out better than I could have dreamed. Once again, Glutino’s has amazed me with their wonderful product. It gave this chocolate and salted caramel cheesecake a wonderful punch of flavor and I couldn’t have been happier with the results. Even my picky-eater sister thought it was really good, in fact she’s having a piece for lunch as I type this!
For my THM friends, simply leave the pretzels out and use either all almond flour or a combination of almond and coconut flours. This delicious chocolate and salted caramel cheesecake is an S dessert!
REVIEW: I am giving Glutino Salted Caramel Pretzels ♥♥♥♥♥
Lie, laugh, love and be kind! xoxo