These keto egg fast caramel cheesecakes are easy, delicious, and can be made with just a few simple ingredients!! Even if you aren’t on the IBIH egg fast, you’re going to want to give these a try!
My inspiration for these keto egg fast caramel cheesecakes was some Cold Brew Coffee Concentrate that I got at Trader Joe’s recently. I was really excited to come home and try it in my bulletproof coffee, but was sorely disappointed when I really disliked the flavor.
It was too acidic for my taste and I couldn’t even finish the cup – I tossed it and made a fresh one using my regular coffee.
But now I have a full jug of coffee concentrate in my fridge, and I need a way to use it up so it won’t go to waste! Enter this bulletproof keto cheesecake!
The coffee concentrate works perfectly for this – and I suspect it would make amazing ice cream as well by the way! If you don’t have any concentrate, you can just use some really strong coffee in the cheesecake batter instead.
To make these keto caramel macchiato cheesecakes egg fast friendly, I used more eggs to cream cheese than I would normally for a cheesecake – though still not enough to make it a one to one ratio.
The result was nice and light, with a distinct coffee flavor.
I also added a little sugar free caramel syrup to the batter, and lots to the frosting, giving this a caramel machiatto vibe. SO. DELICIOUS.
Now I’m reading your mind here and I know you’re thinking “I’m going to make a ton of these keto egg fast caramel cheesecakes and eat them 24/7 for the next 3 days. “
Egg Fast Menu Complete. 🙌🏻
And it’s not actually a bad idea. But technically these alone wouldn’t be strictly egg fast fare because there is more cream cheese than eggs in here.
Still – they are pretty fat fast friendly, so you’d probably lose weight – maybe lots of it! I may try it myself – you know…for science!
If you do the “keto cheesecake fast” be sure to tell us your results – I’m dying to know what would happen! Actually I really might need to make a cheesecake fast a thing…. 🤔
Even if these are a little heavy on the cream cheese vs. the eggs, they are the perfect snack or meal replacement on your regular egg fast – just eat more eggs and less cheese for the rest of your meals that day.
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Keto Egg Fast Caramel Cheesecakes – Low Carb
- Total Time: 30 minutes
- Yield: 9 cheesecakes 1x
- Diet: Diabetic
Description
These keto egg fast caramel cheesecakes are coffee house-inspired with a caramel frosting that is low carb, keto, lchf, egg fast, and Atkins Diet friendly!
Ingredients
For the cheesecakes:
- 8 oz cream cheese, softened
- 2 Tbsp unsalted butter (I prefer Kerrygold)
- 3 eggs
- 3 Tbsp Cold Brew Coffee Concentrate (or espresso)
- 1 Tbsp sugar free caramel flavored syrup see example
- 1/3 cup granulated sugar substitute (Swerve, Splenda, Ideal, etc)
For the frosting:
- 3 Tbsp unsalted butter, softened
- 3 Tbsp sugar free caramel flavored syrup see example
- 2 Tbsp granulated sugar substitute (Swerve, Splenda, Ideal, etc)
- 8oz Mascarpone cheese, softened
Instructions
For the cheesecakes:
- Preheat the oven to 350 degrees Fahrenheit.
- Combine all of the cheesecake ingredients in a magic bullet or blender.
- Blend until smooth.
- Pour into 9 greased silicone cupcake molds, or in a cupcake pan lined with paper liners.
- Bake at 350 degrees (F) for 15 minutes or until firm when shaken slightly.
- Remove and chill for one hour in the freezer or at least 3 hours (preferably overnight) in the refrigerator.
For the frosting:
- Cream the butter, sugar free caramel syrup, and sweetener together until fluffy.
- At a low speed (or it will break), blend in the mascarpone until smooth.
- Test and adjust for desired sweetness.
- If your frosting breaks, add a few tablespoons of regular cream cheese to stabilize it.
- Pipe or spoon onto your chilled cheesecakes before serving.
Notes
Approx. nutrition info per serving: 286 calories, 29g fat, 1g net carbs, 5g protein
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Keto Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 286
- Fat: 29g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
Keywords: Keto Egg Fast Cheesecake, Keto Caramel Cheesecake, Low Carb Cheesecake
So I thought you guys might get a kick out of this – I was done taking photos and turned to put my camera away when the posterboard I was using as a reflector fell over and landed right on top of my cheesecakes, squishing the frosting flat.
When I lifted the board in horror, one of the cheesecakes was stuck to it and stayed suspended on the board long enough for me to shoot this photo.
Then it fell on the table. So I ate it of course – because that’s how I roll. I DID wipe the frosting from the board and table with a clean cloth like a responsible adult, rather than licking it all off like I wanted to – I get points for that right??? ;)
New to IBIH and wondering what an egg fast is? Find out how you can lose weight on an egg fast here and get a free, easy to follow 5 day egg fast menu plan here!
Denise says
I am constantly amazed at the variety of recipes that you devise with so little ingredients to work with. You are one very clever lady.
Mellissa Sevigny says
Thanks so much Denise!
Angie says
can you just use regular cream cheese in the frosting instead of the mascarpone?
Kristen says
Can you please tell me the nutritional facts on these?
Angela says
These are amazing!! The texture was so light and the flavor is just perfect. I am so happy I came across your site, I also just bought your book on Amazon a few days ago… it is also just wonderful. Really, really good information and recipes. Thank you!
Mellissa Sevigny says
Thanks so much Angela! Glad you’re enjoying it! ?
Diana says
I’ve been doing Keto for only a month… but lemme tell you that this was scrumptious!!! I followed recipe to a T – minus not having coffee bc I didn’t have that item on hand. Thank you SO much for sharing this recipe- my wicked sweet tooth thanks you as well! ;)
★★★★★
Calvin says
Looks creamy, perfect to go with tea
Deidre says
I’m on my 4th try making these. Every time I go strictly by the recipe but they always rise up really tall like a muffin and then as soon as I take them out of the oven they flatten like a pancake. :( I really love the flavor of these and the icing is divine so I’m willing to try over and over to perfect whatever it is I’m doing wrong. This time I used my kitchen aid mixer on low to mix (to reduce air bubbles), then only done 300F on the oven and we shall see what happens. :)
Nicole says
I have a question, How do I get the sugar free syrup and butter to mix? The syrup is water based and won’t combine with the butter?
Michelle says
What is the size of the cupcake pan? Is a mini-pan or a regular sized cupcake pan?
Stepoop says
Can I use regular black coffee in place of the concentrate/espresso?
Mellissa Sevigny says
You won’t get the same coffee flavor but sure.
Lillian Newcomb says
made these about two hours ago and OMG they are so good I wanted to cry. Thank you for a wonderful treat.
★★★★★
Tory says
Would these keep in the fridge? Freezer?
Mellissa Sevigny says
Fridge – yes, freezer – not sure…
Stacey says
Made these and shared with some keto friends and they were amazing! So simple to make. Didn’t have any caramel syrup so substituted SF Maple and it worked beautifully. Only issue was the topping. It was 32C that day so it wouldn’t come together very well. Spooned it on and tasted delicious.
★★★★★
Julie says
I’m not a carmel girl but am thinking about substituting with torani sugar free chocolate syrup for a mocha flavor.
Carolyn says
I used sugar fee maple syrup and it was super yummy
Amy S says
Has anyone tried freezing these?
★★★★★
Direbunny says
Holy knock my socks off batman.
Delicious. Just delicious.
We did deviate from the recipe in only one respect: We used the Torani Sugar Free Salted Caramel instead of the Torani Sugar Free Caramel, because that’s what the store had. Also, we stuck with Swerve for our granulated sweetener (we have a supertaster in the house who detests the taste of Splenda).
We did have an issue with creaming the butter, syrup and swerve. Adding the mascarpone made it possible for my stand mixer to incorporate the ingredients though so it all ended up well.
Mellissa Sevigny says
So glad you guys liked it! I’m a Swerve convert myself now, especially in baked goods!!!
Dian Curry says
I made this over the weekend with a caramel chai tea that I cold brewed for 36 hours. Fantastic! My best friend’s kids had so much fun helping me make it and they loved it just as much as I did.
Virgina says
What can I use to substitute coffee for the carmel cheese cakes. I do not like the taste of coffee.
Thank yoo.
Tia says
Hi, I am an avid IBIH reader and I’ve never commented on anything here, but I’ve had this issue many times (making other keto baked desserts) and was hoping you could help me. My cupcakes looked great in the oven, but “deflated” once taking them out.. Yours look so fluffy and filling! Why do mine fall flat?
I don’t live in high altitude, I’m small dab in the middle of Kansas, and was very careful to follow instructions. Should I add some baking powder or something? Maybe take them straight from the oven to the freezer instead?
Thank you!
Deidre says
Mine did the same severally times in a row. Did you ever find a solution?
Heather says
Could you use caramel extract instead of the caramel syrup?
Eddyrayb says
I also had a great experience. However mine also sank in the middle while they were cooling before I put them in the freezer. How do I prevent that?
kittentoes says
Lemon meringues!
Buttoni says
These look and sound amazing Melissa. I jsut printed it out to try soon. They’re just lovely!
Sandy says
I have espresso powder. What ratio do you think I should use?
Shai says
Would it set if I cooked it as one big cheesecake do you think?
Kelsey says
Just tried this recipe tonight- quite delicious! I definitely felt like I was cheating on my diet. I used maybe 4/5ths of the sweetener suggested in the cheesecakes and they still came out VERY sweet, but at least not inedibly so. I used splenda, for reference. Also, my cupcakes sank while in the freezer. I am not a baker, so I’m guessing this is because I put them immediately from oven to freezer. Thoughts? The icing was absolutely amazing, especially because I found tirimasu flavored marscapone to use. So good!
Mari says
please tell me where did you find tiramisu flavored mascarpone cheese?
Susan says
Never mind, I figured it out. I did tweak the frosting a little to make my pricey container of mascarpone stretch -which, btw, I have a request: how about a post on making mascarpone? I’ve tried and it was a disaster, I need guidance!!- (I used 4 tbl butter and 4 oz mascarpone, but the idea was all yours) and I have to say… sweet Mother of the Lord, that might very well be the best thing I’ve eaten since starting low carb. Holy cow. I really don’t think I’m going to be making any other frosting from now on! Thank you so much, I’d never have thought of it on my own!!
Susan says
May I ask how many eggs you would use if this wasn’t an egg fast treat? I want some mini fat fast type snacks to grab during my ten min break at school but want to keep protein down. Thank you if you respond. I just love all your recipes, especially the egg fast ones. I love eggs because they’re cheap and you’ve provided so many interesting ways to eat them!
Eric says
Wow, with recipes like this, I can see why you seem to be always doing an egg fast this summer! Yum!
Mellissa Sevigny says
It feels like I’m always egg fasting to me too Eric! If I behaved myself when I WASN’T egg fasting I wouldn’t have to KEEP egg fasting lol!
caroline brunet says
Hi Melissa, its not the fisrt time i do cheesecake but the first without baking power and they went flat. do you have a solution for me? what dis a miss. can we also replace the syrop with extrait of caramel?thats what i’ve done. is it because my espresso was to hot?
thanks
★★★★★
Mellissa Sevigny says
Not sure why they would have went flat Caroline, but I’ve never in my life used baking powder in a cheesecake. The eggs and cheese should have caused them to firm up in the muffin tins.
Gaby says
Mine were big and puffy but once they cool if they went flat. They taste delicious!!! But not at all like the picture, I don’t know what went wrong. Also the frosting was the best!! It taste soooo good!! I used my stand mixer instead I f the hand mixer (mine broke a couple of my baths ago) so Cream was not creamy, I add some cream cheese and it got a little creamy but not the same. Next time I will used the hand mixer but still they were so delicious
★★★★★
Dita says
These look wonderful. Do you think they can be eated on Induction Phase of Atkins. Looks like by the ingredients it could be. If not, I’ll wait til after.
Mellissa Sevigny says
Absolutely yes – these are perfect for getting and staying into ketosis for the very low carbs and very high fat percentages!
Ana says
Glad you could use up the concentrate and we benefit. Remember, TJs takes stuff back….if you have too much and still hate it, bring it back!
Mellissa Sevigny says
Ugh, if I didn’t live so far away I might have returned it, but I’d pay more in gas than what I’d get back in the coffee! I’ll find other ways to use it – probably a smoothie next!
Cindy Maddux says
These look sooooo cute. Can’t wait to try this one, easy and simple and looks delicious! Funny story at the end…also, for some reason, the little coffee bean on top made me chuckle too, IDK why, guess it’s just that kind of morning. Thanks for a great recipe…again!
Mellissa Sevigny says
Your welcome Cindy – glad it gave you a chuckle! ;)
Dawn says
Do you think sugar free coffee flavored Torani syrup would work instead off coffee? If so, how much?
Mellissa Sevigny says
I don’t know if that would give it the same coffee flavor but you could try it. I would omit the granulated sweetener and replace it with at least 2 Tbsp of the coffee syrup to start!
carol says
so, if you use 2 TBSP of favored syrup,eliminate sugar substitute and coffee. Won’t that change the consistency of the cheesecake?
helene says
so a cup of marscapone too? oh, u do tempt me!
but i think i couldnt afford to make these l o l
Mellissa Sevigny says
You can use cream cheese instead of mascarpone, it just has a little more carbs that’s all! ;)
Jen says
Oh, the horror at having to eat the one killed by photography equipment…isn’t that always the worst part?! ;)
I’ll have to try these soon. Hubby does not like coffee, so that may be my reason for having to eat every single one.
Mellissa Sevigny says
Lol Jen, yeah I really had to take one for the team on that one! ;)
Jana says
Making them this very moment! So excited! I will report back :)
Jana says
I am back to report that these are incredible… thank you so much for the recipe! I don’t drink coffee… I know, sad, sad… but I added a little extra of the caramel (sorry to tweak your recipe) and they are DIVINE. New fast for me, for sure ;) – these little beauties are delicious! Thanks again!
Mellissa Sevigny says
YAY! Thanks Jana! I’m always relieved when someone makes a recipe and says it came out great! Then I know it wasn’t a fluke, ha ha! ;)
Nancy says
Are you kidding? I may be quiet (so not normal for me), but you are my new best friend!
Mellissa Sevigny says
I’m both excited and terrified!
Willow @ Will Cook For Friends says
HA! I’m so glad I read to the end. That happens to me ALL THE TIME. Unfortunately, it often happens before I’m done taking photos. I’m busy snapping away, then all of a sudden my reflector has smooshed the food. *facepalm* I really need to get better at propping it up in such a way that it won’t fall.
Also, these sound seriously delicious. I mean, how can you go wrong with a mini cheesecake that is also guilt-free? You can’t, that’s how.
Mellissa Sevigny says
Glad I’m not the only one Willow! I see “real” photographers using those clampy thingies to hold their reflectors in place and think “I really need to get some of those” – and yet… sigh.