Description
This Keto Turtle Cheesecake is a decadent low-carb dessert featuring a rich cream cheese filling on a buttery almond flour crust, topped with homemade caramel and chocolate sauces, and toasted pecans for a deliciously indulgent treat suitable for keto diets.
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.
- 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. 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 until the butter melts and mixture starts to simmer. Add salt and molasses, cooking 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
- Make sure all dairy ingredients like cream cheese and sour cream are at room temperature for a smoother filling.
- Do not overbake the cheesecake; the center should jiggle slightly when done to ensure a creamy texture.
- The caramel sauce thickens as it cools; be patient before drizzling over the cheesecake.
- For best flavor, refrigerate the cheesecake overnight before serving.
- You can substitute Allulose or Lakanto sweeteners with erythritol or monk fruit sweetener for other keto-friendly options.
