Low Carb Baked Caramel Cheesecake Stuffed Apples
Recently, I had large apples so I cut them in half, and they were perfect for us! In fact we prefer the cheesecake filled like this instead of my previous method for the whole apple
Servings 12 halves of stuffed apples
Calories 132kcal
Ingredients
- 1.5 pounds apples or 3 pounds prior to scooping out insides
- 8 ounces softened cream cheese or room temperature
- 1 large egg
- 1/3 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup Allulose Maple Flavor Syrup or see swaps above
- 1 tsp vanilla extract
- 1 tsp caramel extract
- 1 tsp maple extract
- 1 tsp cinnamon liquid stevia or see swaps above
- pinch salt
Optional Topping
- 1/4 cup Monk Fruit Allulose brown sugar sub to sprinkle over each
- 1/2 cup Keto Caramel Sauce to drizzle over each
Instructions
- Chop off the tops of the apples, scoop out the center of each apple with a melon baller to 1/4 inch from edges and discard. Place apples in a greased baking dish or baking sheet pan.
- Preheat oven to 350 degrees.
- In a stand mixer add the cream cheese and mix until smooth.
- Add remaining ingredients, except optional toppings and mix until well combined. Taste and adjust sweetener if needed.
- Pour batter into each apple, sprinkle Brown Sugar sub if using over the creamy filling and bake 30 minutes.
- Cool then refrigerate for at least 3 hours or overnight.
- Enjoy with a drizzle of Caramel Sauce (here's my homemade keto recipe).
- Storage: Place any leftover stuffed cheesecake apples in an airtight container in the fridge for up to 5 days.
Notes
8 g net carbs per serving
This recipe was first published in 2015 and updated in 2025 to be even better!
MMM™ Approved!
Nutrition
Serving: 1halved stuffed apple | Calories: 132kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 110mg | Potassium: 94mg | Fiber: 1g | Sugar: 7g | Vitamin A: 324IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.1mg