Description
This Keto Turtle Cheesecake is a rich and creamy low-carb dessert featuring a buttery almond flour crust, a smooth cream cheese filling, and decadent homemade caramel and chocolate sauces topped with toasted pecans. Perfect for keto dieters and anyone craving a luscious, sugar-free treat.
Ingredients
Scale
Crust
- 1 cup almond flour
- ¼ cup Allulose or Lakanto Baking Sweetener
- ¼ cup butter, room temperature
- Pinch of salt
Filling
- 32 oz cream cheese, room temperature
- 1 cup sour cream
- ¾ cup Lakanto Baking Sweetener
- 3 eggs
- 1 tsp vanilla extract
Caramel Sauce
- â…“ cup Allulose
- 4 tbsp butter
- ½ cup heavy whipping cream
- ¼ tsp salt
- ¼ tsp molasses
- ½ cup toasted pecan pieces
Chocolate Sauce & Garnish
- ½ cup Lily’s Chocolate Chips
- ¼ cup heavy whipping cream
- Toasted pecans for topping
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, sweetener, and a pinch of salt. Add softened butter and mix until the crust mixture comes together into a crumbly dough. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes or until the crust is lightly golden. Remove from oven and set aside to cool.
- Prepare the Filling: In a large mixing bowl, beat the cream cheese and sour cream together until smooth and creamy using an electric mixer. Add Lakanto Baking Sweetener, eggs, and vanilla extract. Mix until fully combined and smooth. Pour the cream cheese mixture evenly over the cooled crust in the springform pan.
- Bake the Cheesecake: Reduce the oven temperature to 325°F (163°C). Bake the cheesecake for 50-60 minutes, or until the center is just set and slightly jiggles when you gently shake the pan. Turn off the oven and let the cheesecake cool inside the oven for 1 hour to prevent cracks.
- Chill the Cheesecake: After the hour in the oven, remove the cheesecake and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to allow it to set thoroughly.
- Make the Caramel Sauce: In a small saucepan over medium heat, combine Allulose, butter, and heavy whipping cream. Stir occasionally as the butter melts and the mixture begins to simmer. Add salt and molasses, and continue cooking for 3-4 minutes, stirring frequently, until the sauce thickens slightly. Remove from heat and stir in the toasted pecan pieces. Allow the sauce to cool to room temperature.
- Make the Chocolate Sauce: In another small saucepan, gently heat the ¼ cup heavy whipping cream over low heat until it just starts to simmer. Remove from heat then stir in Lily’s Chocolate Chips until fully melted and smooth. Set aside.
- Assemble the Cheesecake: Once the cheesecake has fully chilled, drizzle the caramel sauce evenly over the top. Next, add the chocolate sauce in a decorative swirl pattern on top of the caramel. Garnish by sprinkling additional toasted pecans over the surface.
- Serve: Slice the cheesecake and serve chilled. Enjoy this indulgent yet keto-friendly dessert that combines creamy textures with rich caramel and chocolate flavors.
Notes
- Ensure all dairy ingredients like cream cheese and butter are at room temperature for a smoother filling.
- Allow the cheesecake to cool gradually in the oven to reduce the chance of cracks on the surface.
- To toast pecans, spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring halfway, until fragrant.
- Lakanto Baking Sweetener and Allulose are keto-friendly sugar substitutes; adjustments may be needed if using other sweeteners.
- The molasses adds depth to the caramel sauce but a very small amount is used to keep carbs low.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- For best texture and flavor, refrigerate cheesecake overnight before serving.
