Caramel Viennetta Icebox Keto Cheesecake

Caramel Viennetta Icebox Keto Cheesecake

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This Caramel Viennetta Icebox Keto Cheesecake is in a class of its own!

Low carb caramel Viennetta cheesecake, OH MY! I really wanted to make something a little bit different than the traditional Viennetta, so I made it not only a low carb cheesecake but also with a bit of of caamel nutty flavour. The keto salted caramel and macadamias give a great flavour and the presentation is great for a keto entertaining recipe for sure.

Mad Creations Anzac Viennetta Keto Cheesecake


It does looks totally rockstar, it isn’t hard too hard to make. To get the fabulous layers of the mixture similar to a Streets Viennetta, I didn’t have a super large flat piping tip, so I used my hairdryer nozzle.  Haha!  A little innovative me thinks. I just cut a whole in a ziplock bag and popped it over my hairdryer nozzle to create the effect. You could easily do it with a smaller piping tip.

Keto cheesecakes are pretty easy to make tasty and to make look special. I hope you love this version that is just a little different than the usual low carb recipes.

Meg xox


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Mad Creations Anzac VIennetta Keto Ice Cream

Caramel Viennetta Icebox Cheesecake

A delicious stunning ice cream recipe!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: Keto, LCHF
Keyword: caramel viennetta
Recipe Category: Low Carb
Servings: 12 slices
Calories: 357kcal
Author: Megan Ellam


Cheesecake Ingredients

  • 2 eggs
  • 210 g thickened cream
  • 500 g cream cheese
  • 3 tsp vanilla extract
  • 1 tsp coconut extract or essential oil
  • 15 g lemon juice
  • 2 teaspoons gelatin
  • 3 tbsp water

Optional sweeteners

Salted Caramel

  • 100 g butter
  • 100 g cream
  • 20 sweetener of choice
  • 1 large piping bag and 1 very large flat piping tip or hairdryer nozzle lol



Salted Caramel

  • Melt butter in small saucepan over medium heat, when slightly golden add xylitol and cook for a couple of minutes until slightly darker, then add cream and reduce until you have a beautiful syrupy salted caramel sauce.
  • Set aside to cool while you make your cheesecake


  • Combine gelatin and water. Microwave on high for 30 seconds. Reserve.
  • Add all cheesecake ingredients to food processor or Thermomix®. Blend for 30 seconds until smooth. (TM 30 seconds/speed 5)
  • Scrape side of bowl, taste and see if it needs any additional sweetener. Add gelatin and mix until combined.


  • Pipe a layer into a 20 x 10 cm silicone loaf tin, the layer should be a 1/3 of the mixture
  • Top with a drizzle of salted caramel toasted macadamias, and a sprinkle of coconut
  • Repeat until with 2 more layers until loaf pan is full
  • Freeze for half an hour - 1 hour then refrigerate until needed
  • Slice into 2 cm thick slices to serve


Store in the fridge for up to 5 days or slice and freeze individually.


Serving: 1slice | Calories: 357kcal | Carbohydrates: 4g | Protein: 4g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 126mg | Sodium: 222mg | Potassium: 116mg | Fiber: 0g | Sugar: 3g | Vitamin A: 1185IU | Vitamin C: 0.6mg | Calcium: 68mg | Iron: 0.5mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!

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This Post Has One Comment

  1. Fancy? Not really but super tasty.

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