Description
Indulge in the decadent richness of this Keto Turtle Cheesecake. A luscious blend of creamy cheesecake, gooey caramel, and chocolate drizzle on a crunchy almond flour crust, topped with chopped pecans. Perfect for those craving a low-carb, gluten-free treat.
Ingredients
Scale
For the crust:
- 1 ½ cups almond flour
- ¼ cup cocoa powder
- ¼ cup powdered erythritol
- 5 tablespoons melted butter
For the cheesecake filling:
- 24 oz cream cheese (softened)
- ¾ cup powdered erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the caramel sauce:
- ½ cup allulose
- ¼ cup butter
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- pinch of salt
For the chocolate drizzle:
- ¼ cup sugar-free chocolate chips
- 1 tablespoon coconut oil
- â…“ cup chopped pecans
Toppings:
Instructions
- Preheat the oven and prepare the crust: Mix almond flour, cocoa powder, erythritol, and melted butter. Press into pan and bake.
- Prepare the cheesecake filling: Beat cream cheese and erythritol. Add eggs, vanilla, and sour cream. Pour over crust.
- Bake the cheesecake: Bake until set but slightly jiggly. Cool in the oven, then refrigerate.
- Make the caramel sauce: Heat allulose and butter, add cream, vanilla, and salt. Cool to thicken.
- Prepare the chocolate drizzle: Melt chocolate chips with coconut oil until smooth.
- Finish and serve: Drizzle caramel and chocolate over chilled cheesecake, top with pecans.
Notes
- Use room temperature ingredients for a smooth batter.
- Allulose works best for caramel sauce.
- Store leftovers in the fridge or freeze individual slices.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 1g
- Sodium: 220mg
- Fat: 41g
- Saturated Fat: 19g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 120mg