Description
This Keto Turtle Cheesecake is a rich, creamy, and indulgent low-carb dessert featuring a buttery almond flour crust, smooth cream cheese filling, and decadent homemade caramel and chocolate sauces. Garnished with toasted pecans, it offers the perfect blend of classic turtle flavors in a keto-friendly recipe.
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
- ½ cup Lily’s Chocolate Chips
- ¼ cup heavy whipping cream
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. Press the mixture 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. Set aside to cool.
- Prepare the Filling: In a large mixing bowl, beat the cream cheese and sour cream together until smooth and creamy. Add Lakanto Baking Sweetener, eggs, and vanilla extract. Mix well until fully combined and smooth. Pour the cream cheese mixture over the cooled crust. Bake at 325°F (163°C) for 50-60 minutes, or until the center is just set and slightly jiggles. Turn off the oven and let the cheesecake cool in the oven for 1 hour before removing. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Caramel Sauce: In a small saucepan, combine Allulose, butter, and heavy cream over medium heat. Stir occasionally. Once the butter has melted and the mixture starts to simmer, add salt and molasses, and cook for 3-4 minutes until the sauce thickens. Remove from heat and stir in the toasted pecan pieces. Let it cool to room temperature.
- Make the Chocolate Sauce: In a small saucepan, heat the heavy whipping cream over low heat until it starts to simmer. Add the Lily’s Chocolate Chips and stir until melted and smooth. Remove from heat and set aside.
- Assemble the Cheesecake: Once the cheesecake has chilled, drizzle the caramel sauce over the top, then add the chocolate sauce in a decorative swirl pattern. Sprinkle the toasted pecans over the cheesecake.
- Serve: Slice and serve chilled. Enjoy this keto-friendly dessert!
Notes
- Ensure cream cheese and butter are at room temperature for smoother mixing.
- Allow the cheesecake to fully chill for the best texture and slicing.
- Use a springform pan to easily release the cheesecake.
- Store leftovers covered in the refrigerator for up to 5 days.
- Serving cold enhances the texture and flavor of this dessert.
