Description
This Keto Turtle Cheesecake is a rich, creamy, and decadent low-carb dessert perfect for keto enthusiasts. Featuring a buttery almond flour crust, smooth cream cheese filling, and drizzled with homemade caramel and chocolate sauces topped with toasted pecans, this cheesecake satisfies sweet cravings without spiking blood sugar.
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 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.
- Assemble and Bake Cheesecake: 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.
- Cool the Cheesecake: 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 to set properly.
- Make the Caramel Sauce: In a small saucepan, combine Allulose, butter, and heavy cream over medium heat. Stir occasionally until butter melts and mixture simmers. Add salt and molasses, cooking for 3-4 minutes until sauce thickens. Remove from heat and stir in toasted pecan pieces. Let cool to room temperature.
- Make the Chocolate Sauce: In a small saucepan, heat heavy whipping cream over low heat until it starts to simmer. Add Lily’s Chocolate Chips and stir until melted and smooth. Remove from heat and set aside.
- Assemble the Cheesecake: Once cheesecake is chilled, drizzle the caramel sauce over the top, then add the chocolate sauce in a decorative swirl pattern. Sprinkle toasted pecans over the cheesecake.
- Serve: Slice and serve chilled. Enjoy this keto-friendly and indulgent dessert!
Notes
- Use room temperature cream cheese and butter for smoothest filling and crust.
- Allow the cheesecake to chill thoroughly in the refrigerator to ensure proper texture and slicing.
- Lakanto and Allulose are keto-friendly sweeteners; substitute with erythritol if preferred.
- Toasted pecans add crunch and authentic turtle flavor to this cheesecake.
- The caramel and chocolate sauces can be prepared ahead and refrigerated until needed.
