Description
This Keto Turtle Cheesecake is a rich, creamy, and low-carb dessert combining a buttery almond flour crust with a smooth cream cheese filling. Topped with homemade keto-friendly caramel sauce, chocolate sauce, and toasted pecans, it delivers the classic turtle flavor in a keto-approved format, perfect for indulging without the carb overload.
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 the crust for 8-10 minutes or until it 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. Add Lakanto Baking Sweetener, eggs, and vanilla extract. Mix until fully combined and smooth.
- Assemble and Bake the 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 leave the cheesecake inside for 1 hour to cool gradually. Then remove and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set.
- Make the Caramel Sauce: In a small saucepan over medium heat, combine Allulose, butter, and heavy whipping cream. Stir occasionally until butter melts and mixture simmers. Add salt and molasses and cook for 3-4 minutes until thickened. Remove from heat, stir in toasted pecan pieces, and let cool to room temperature.
- Make the Chocolate Sauce: In another 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 the cheesecake is chilled, drizzle the caramel sauce over the top, followed by the chocolate sauce in a decorative swirl pattern. Sprinkle additional toasted pecans on top.
- Serve: Slice the cheesecake and serve chilled. Enjoy your keto-friendly turtle cheesecake!
Notes
- Use a springform pan for easy removal of the cheesecake.
- Ensure all dairy ingredients are at room temperature before mixing to avoid lumps.
- Let the caramel sauce cool before pouring on the cheesecake to prevent melting the topping.
- Refrigerate the cheesecake overnight for the best texture and flavor.
- Lakanto and Allulose are keto-friendly sweeteners that substitute well for sugar.
