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If you have a sweet tooth but are sugar-free, you will love this low-carb, keto-friendly Dulce De Leche Cheesecake!
This guilt-free dessert is perfect for those who love the creamy richness of cheesecake, but want to keep their carb count in check. Plus, it's crustless and requires no baking, making it an easy and stress-free dessert option.
We'll be using Allulose as our sweetener of choice, which helps to create a smooth and creamy texture that perfectly complements the rich and caramel-like flavor of dulce de leche. So, let's get started and whip up this indulgent treat!
Recipe Tips
Dulce De Leche is essentially condensed milk that is cooked for longer until caramelized. You will need to cook the ingredients for additional 10 to 20 minutes, stirring occasionally, until golden and caramelized. Other than that it's the same as our Keto Condensed Milk recipe!
This recipe will only work with Allulose or Bocha Sweet. Erythritol will not work in this recipe as it won't caramelize and would make the dulce de leche too gritty.
Want to try more easy low-carb cheesecake recipes like this one? Here are some of our readers' favorites!
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Hands-on Overall
Serving size about 115 g/ 4 oz
Nutritional values (per about 115 g/ 4 oz)
Net carbs3.8 grams
Protein4.3 grams
Fat46.7 grams
Calories451 kcal
Calories from carbs 3%, protein 4%, fat 93%
Total carbs4 gramsFiber0.2 gramsSugars3.1 gramsSaturated fat29.4 gramsSodium117 mg(5% RDA)Magnesium14 mg(3% RDA)Potassium167 mg(8% EMR)
Ingredients (makes 10 servings)
Dulce De Leche:
- 1/2 stick unsalted butter (57 g/ 2 oz)
- 2 cups heavy whipping cream (480 ml/ 16 fl oz)
- 2 cups unsweetened almond milk, cashew milk or poppy seed milk (480 ml/ 16 fl oz)
- 1/2 cup granulated Allulose (100 g/ 3.5 oz)
Cheesecake:
- 2 cups heavy whipping cream, divided (480 ml/ 16 fl oz)
- 1/4 cup water (60 ml/ 2 fl oz)
- 1 tbsp gelatin powder (11 g/ 0.4 oz)
- 225 g full-fat cream cheese (8 oz)
- 1 tbsp sugar-free vanilla extract (15 ml)
Instructions
- To make the dulche de leche, you'll need a batch of our Keto Condensed Milk. Place the butter, 2 cups cream, almond milk and Allulose into a saucepan. Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce to about half of the volume. This will take 30 to 45 minutes. When done, remove from the heat and blend using an immersion blender until smooth and creamy (this will help remove any clumps).
- Return to heat and cook the condensed milk on medium-low for 10 to 20 minutes, stirring occasionally, until golden and caramelized. The exact time will depend on the heat.
- Take off the heat and set aside to cool down. Depending on how much you reduce it, you'll get anything from 1 1/4 cups (300 ml) to 1 1/2 cups (360 ml) of dulce de leche.
- Make the cheesecake. In a small cup or bowl, sprinkle the gelatin over 1/4 cup (60 ml) cold water and let stand for a couple minutes to soften.
- To a medium saucepan add 1/2 cup (120 ml) of cream. Heat up over a medium heat. Once hot, add the softened gelatin powder and stir until fully dissolved. Take off the heat and set aside to cool down to room temperature.
- Pour the remaining whipping cream, cream cheese and vanilla extract to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy.
- Add the prepared dulce de leche, reserving about 1/2 cup for drizzling on top. The dulce de leche needs to be room temperature and soft.
- Beat until well combined. Finally, slowly drizzle the cooled gelatin cream while beating.
- Pour the cheesecake mixture into a container or a pie dish. Drizzle with leftover dulce de leche. Refrigerate for at least an hour or until fully set.
- To serve, spoon into a bowl and enjoy! To store, refrigerate for up to 5 days.
No Bake Dulce De Leche Cheesecake
Step by Step
Ingredients
- 1/2 stick unsalted butter (57 g/ 2 oz)
- 2 cups heavy whipping cream (480 ml/ 16 fl oz)
- 2 cups unsweetened almond milk, cashew milk or poppy seed milk (480 ml/ 16 fl oz)
- 1/2 cup granulated Allulose (100 g/ 3.5 oz)
- 2 cups heavy whipping cream, divided (480 ml/ 16 fl oz)
- 1/4 cup water (60 ml/ 2 fl oz)
- 1 tbsp gelatin powder (11 g/ 0.4 oz)
- 225 g full-fat cream cheese (8 oz)
- 1 tbsp sugar-free vanilla extract (15 ml)
Instructions
- To make the dulche de leche, you'll need a batch of our Keto Condensed Milk. Place the butter, 2 cups cream, almond milk and Allulose into a saucepan. Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce to about half of the volume. This will take 30 to 45 minutes. When done, remove from the heat and blend using an immersion blender until smooth and creamy (this will help remove any clumps).
- Return to heat and cook the condensed milk on medium-low for 10 to 20 minutes, stirring occasionally, until golden and caramelized. The exact time will depend on the heat.
- Take off the heat and set aside to cool down. Depending on how much you reduce it, you'll get anything from 1 1/4 cups (300 ml) to 1 1/2 cups (360 ml) of dulce de leche.
- Make the cheesecake. In a small cup or bowl, sprinkle the gelatin over 1/4 cup (60 ml) cold water and let stand for a couple minutes to soften.
- To a medium saucepan add 1/2 cup (120 ml) of cream. Heat up over a medium heat. Once hot, add the softened gelatin powder and stir until fully dissolved. Take off the heat and set aside to cool down to room temperature.
- Pour the remaining whipping cream, cream cheese and vanilla extract to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy.
- Add the prepared dulce de leche, reserving about 1/2 cup for drizzling on top. The dulce de leche needs to be room temperature and soft.
- Beat until well combined. Finally, slowly drizzle the cooled gelatin cream while beating.
- Pour the cheesecake mixture into a container or a pie dish. Drizzle with leftover dulce de leche. Refrigerate for at least an hour or until fully set.
- To serve, spoon into a bowl and enjoy! To store, refrigerate for up to 5 days.
Nutrition (per serving, about 115 g/ 4 oz)
Calories451kcal
Net Carbs3.8g
Carbohydrates4g
Protein4.3g
Fat46.7g
Saturated Fat29.4g
Fiber0.2g
Sugar3.1g
Sodium117mg
Magnesium14mg
Potassium167mg
Detailed nutritional breakdown (per about 115 g/ 4 oz)
| Total per about 115 g/ 4 oz |
| 3.8 g | 4.3 g | 46.7 g | 451 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 4.6 g | 41 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.2 g | 0.9 g | 18.2 g | 176 kcal |
| Almond milk natural (unsweetened) |
| 0.2 g | 0.2 g | 0.6 g | 7 kcal |
| Allulose, natural low-carb sweetener |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.2 g | 0.9 g | 18.2 g | 176 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.9 g | 0 g | 4 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream cheese, soft (full-fat) |
| 0.6 g | 1.3 g | 5 g | 44 kcal |
| Vanilla Extract, homemade (KetoDiet blog) |
| 0 g | 0 g | 0 g | 3 kcal |
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