Keto turtle cheesecake is the perfect Valentine's Day treat! Not only is it low-carb and keto-friendly, but it also tastes delicious!
Keto Turtle Cheesecake
This decadent treat is made with a creamy and rich cream cheese base that is studded with pieces of chewy caramel and crunchy pecans.
Topped with a silky chocolate ganache, toasted pecans, and perfect keto caramel, this keto cheesecake is sure to satisfy any sweet tooth.
The perfect for your special someone, this keto turtle cheesecake is sure to be a hit!
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Keto Pumpkin Cookies with Maple Cream Cheese Frosting
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Ingredients for Keto Turtle Cheesecake
For The Crust:
Almond Flour
Coconut Flour
Lakanto Baking Sweetener
Butter
For The Filling:
Cream Cheese
Eggs
Lakanto Baking Sweetener
Vanilla
Salt
Heavy Whipping Cream
Sour Cream
For The Caramel Sauce
Allulose
Butter
Heavy Whipping Cream
Salt
Molasses
Toasted Pecan Pieces
For The Chocolate Drizzle
Lily's Chocolate Chips
Heavy Whipping Cream
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How To Make Keto Turtle Cheesecake
- First, prepare the caramel sauce:
- Place the butter and allulose in a large saucepan over medium-high heat, stirring until the butter is melted. Bring to a boil and continue stirring until it turns a dark amber color.
- Stir in the heavy cream, salt, and molasses. The caramel with bubble vigorously, but continue stirring.
- Finish by stirring in the pecan pieces, then set aside.
- Next, prepare the crust.
- Preheat oven to 350. Combine all crust ingredients and press into the bottom of a greased springform pan. ( I also suggest using a circular parchment paper in the bottom of the springform, as keto ingredients can be tricky).
- Bake at 350 for 5-10 minutes, until the edges just start to brown. Remove and set aside.
- Make The cheesecake:
- Adjust oven to 325.
- Beat cream cheese, sour cream and sweetener on low until smooth. Add in eggs, mix until smooth.
- Finally, beat in the vanilla, salt, and heavy whipping cream and beat until well combined.
- Pour into prepared crust, then bake in a waterbath halfway up the sides of the pan for 1 hour and 25 minutes. The top should be barely jiggly, not quite set.
- Turn off the oven, leave the cheesecake inside, and leave the door slightly open. Let sit in there for another 30 minutes.
- Remove the cheesecake from the oven, take off the pan form, and pour the cooled caramel & pecans over the top.
- Make the chocolate sauce by warming the chocolate chips and heavy whipping cream in a small saucepan until smooth.
- Let cool for a few minutes, then drizzle over the top of the cheesecake.
- Refrigerate until ready to serve.
Tips for Waterbathing Cheesecake
Waterbaths can seem like a big deal, but in reality it's just a simple way to make your cheesecake creamier and more presentable.
To ensure no water gets inside your springform pan, you can use a slow cooker liner or aluminum foil around the bottom of the pan.
Then, place the wrapped springform pan inside another dish with enough water to reach halfway up the springform pan.
Finally, both pans go inside the oven to bake.
Keto Turtle Cheesecake
Keto turtle cheesecake is the perfect Valentine's Day treat! Not only is it low-carb and keto-friendly, but it also tastes delicious!
Ingredients
For The Crust
- 1 cup Almond Flour
- 1/4 cup Allulose or Lakanto Baking Sweetner
- 1/4 cup Butter, room temperature
- Pinch of Salt
For The Filling
- 32oz Cream Cheese, Room Temperature
- 1 cup Sour Cream
- 3/4 cup Lakanto Baking Sweetener
- 3 Eggs
- 1 tsp. Vanilla
For The Caramel Sauce
- 1/3 cup Allulose
- 4 Tbsp. Butter
- 1/2 cup Heavy Whipping Cream
- 1/4 tsp. Salt
- 1/4 tsp. Molasses
- 1/2 cup Toasted Pecan Pieces
For The Chocolate Sauce
- 1/2 cup Lily's Chocolate Chips
- 1/4 cup Heavy Whipping Cream
Instructions
- First, prepare the caramel sauce:
- Place the butter and allulose in a large saucepan over medium-high heat, stirring until the butter is melted. Bring to a boil and continue stirring until it turns a dark amber color.
- Stir in the heavy cream, salt, and molasses. The caramel with bubble vigorously, but continue stirring.
- Finish by stirring in the pecan pieces, then set aside.
- Next, prepare the crust.
- Preheat oven to 350. Combine all crust ingredients and press into the bottom of a greased springform pan. ( I also suggest using a circular parchment paper in the bottom of the springform, as keto ingredients can be tricky).
- Bake at 350 for 5-10 minutes, until the edges just start to brown. Remove and set aside.
- Make The cheesecake:
- Adjust oven to 325.
- Beat cream cheese, sour cream and sweetener on low until smooth. Add in eggs, mix until smooth.
- Finally, beat in the vanilla, salt, and heavy whipping cream and beat until well combined.
- Pour into prepared crust, then bake in a waterbath halfway up the sides of the pan for 1 hour and 25 minutes. The top should be barely jiggly, not quite set.
- Turn off the oven, leave the cheesecake inside, and leave the door slightly open. Let sit in there for another 30 minutes.
- Remove the cheesecake from the oven, take off the pan form, and pour the cooled caramel & pecans over the top.
- Make the chocolate sauce by warming the chocolate chips and heavy whipping cream in a small saucepan until smooth.
- Let cool for a few minutes, then drizzle over the top of the cheesecake.
- Refrigerate until ready to serve.
Notes
Tips for Waterbathing Cheesecake
Waterbaths can seem like a big deal, but in reality it's just a simple way to make your cheesecake creamier and more presentable.
To ensure no water gets inside your springform pan, you can use a slow cooker liner or aluminum foil around the bottom of the pan.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 420Total Fat: 40gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 128mgSodium: 290mgCarbohydrates: 10gNet Carbohydrates: 8gFiber: 2gSugar: 7gProtein: 7g
xoxo,
Gretchen
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