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
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!
Susan says
Mellissa – these cheesecakes are SO GOOD! Thank you!
And I can’t believe they are part of egg fast…….. I need to make more soon!
Cheryl says
These are unbelievably good! They taste like a dessert from a fine restaurant and VERY filling. I am so excited to be able to add them to the egg fast. Thank you.
Mellissa Sevigny says
So happy to hear it Cheryl, thanks for taking the time to rate and comment!
Karen says
These are delicious! DELICIOUS!! creamy just like cheesecake, they don’t even need icing :)
Love!
Thanks for your great egg fast recipes, Melissa! You are a genius!
Mellissa Sevigny says
Thanks Karen, so glad you enjoyed them!
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! ;)
Cindy says
I’ve been following you for years, and this is absolutely the best dessert recipe I’ve ever made. I’m not a coffee drinker so a replaced the coffee with vanilla and loved it. Took the cheesecakes to a friends home and even the husbands enjoyed them. Thank you for always adding new recipes for us to try. 😋
Mellissa Sevigny says
Thanks so much for the feedback Cindy – I’m thrilled to hear that everyone likes them!
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. :)