Description
Indulge in this decadent Keto Turtle Cheesecake that combines the rich flavors of caramel, chocolate, and pecans with a creamy cheesecake filling, all atop a buttery almond flour crust. This low-carb dessert is perfect for satisfying your sweet tooth without the guilt of traditional cheesecake.
Ingredients
Scale
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons powdered erythritol
- Pinch of salt
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol
- 2 large eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
For the topping:
- 1/4 cup sugar-free chocolate chips, melted
- 1/4 cup sugar-free caramel sauce
- 1/4 cup chopped pecans
Instructions
- Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Prepare the crust: Combine almond flour, melted butter, powdered erythritol, and salt. Press into the pan and bake for 10 minutes.
- Make the filling: Beat cream cheese and erythritol, then add eggs one at a time. Mix in cream and vanilla. Pour over crust.
- Bake for 40–45 minutes until set. Let cool and refrigerate for at least 4 hours.
- Finish with toppings: Drizzle melted chocolate and caramel sauce over the cheesecake. Sprinkle with chopped pecans before serving.
Notes
- Store leftovers in the fridge for up to 5 days.
- For a firmer crust, pre-bake it for an additional 3–5 minutes.
- For a lower-carb option, use homemade keto-friendly caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 210mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
