Ingredients

1.

Butter, salted
4 tbsp
2.

Granulated Allulose
0.33 cup
3.

Cream Heavy Whipping
1.33 cup, fluid (yields 2 cups whipped)
4.

Salt
0.5 tsp
5.

Almond flour
1.25 cup
6.

Cocoa powder
1 tbsp
7.

Erythritol Granulated
3 tbsp
8.

Melted Butter
2 tbsp
9.

Cream cheese
1.75 cup
10.

Vanilla extract
1 tsp
11.

Powdered Erythritol (Icing Sugar)
0.33 cup
12.

Gelatin (jello) powder, plain
2 tsp
13.

Boiling water
1.5 tbsp

Instructions

1.
In a small saucepan over low heat, combine 4 tablespoons of butter with the granulated allulose. Allow the butter to melt completely, stirring gently to ensure even distribution. As the butter melts, it will begin to foam – this is perfectly normal and part of the caramelization process.
2.
As the mixture heats, the caramel will gradually deepen in color. Stir occasionally, closely monitoring the color change to prevent burning. The foam may obscure your view, so careful attention is key to achieving the perfect caramel hue.
3.
Once the caramel achieves a medium brown color, carefully pour in 1/3 cup of heavy cream. Whisk vigorously to ensure the cream is fully incorporated and the mixture is smooth. Allow the caramel to simmer for 2 minutes to thicken. Remove from heat and whisk in the bcsp of salt to balance the sweetness.
4.
Preheat your oven to 350 F/175 C. Line the bottom of an 8" / 20 cm springform pan with parchment paper to prevent sticking. In a mixing bowl, combine almond flour, granulated erythritol, cocoa powder, and bcsp of salt. Whisk thoroughly to ensure all dry ingredients are evenly distributed.
5.
Add 2 tablespoons of melted butter to the dry ingredients, mixing until a crumbly dough forms. Transfer the dough to the prepared springform pan and press evenly across the bottom. Bake for 12-15 minutes, or until the edges turn golden brown. Remove from the oven and allow the crust to cool completely.
6.
In a large mixing bowl, add the room temperature cream cheese. Using a hand mixer, beat the cream cheese until it is completely softened and smooth. This ensures a lump-free cheesecake filling.
7.
Gradually add 1 cup of heavy cream to the softened cream cheese, beating for a few more minutes until the mixture becomes light and fluffy. Incorporate the powdered erythritol, vanilla extract, and 3 tablespoons of the prepared salted caramel. Whisk until all ingredients are thoroughly combined.
8.
In a small bowl, combine the gelatin powder with hot water. Whisk continuously until the gelatin is completely dissolved, ensuring there are no lumps. This step is crucial for setting the cheesecake properly.
9.
Carefully pour the dissolved gelatin into the cheesecake mixture. Whisk immediately to ensure the gelatin is evenly distributed throughout the mixture. This prevents the formation of lumps and ensures a smooth, consistent texture.
10.
Pour the cheesecake mixture over the cooled crust in the springform pan. Use a spatula to spread the mixture evenly, ensuring a smooth surface. Pour the remaining caramel sauce over the cheesecake, swirling the pan to evenly distribute the sauce. Transfer the pan to the refrigerator and chill for 4-6 hours, or until fully set.
11.
Once the cheesecake is fully set, carefully remove it from the springform pan. Cut into 12 slices. To serve, place a slice on a plate and sprinkle with a small amount of flakey salt for an added burst of flavor. Serve immediately and enjoy!