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.
Print
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
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!
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!!