This Turtle Cheesecake features a rich dark chocolate ganache, creamy caramel, and a velvety vanilla cheesecake with salted roasted pecans. This cheesecake may seem daunting, but it is easier than it looks! Follow the step-by-step tutorial for the perfect cheesecake!
INGREDIENTS
For the Keto Crust
- 1 cup almond flour
- 3/4 cup crushed pecans
- 5 tablespoons butter, melted
- 2 tablespoons Monkfruit sweetener, granular
For the Butter Pecan Cheesecake
- 3 8 ounce packages cream cheese, room temperature
- 1/2 cup sour cream
- 1 cup Monkfruit Sweetener, granular or confectioners
- 3 eggs, room temperature
- 2 teaspoons vanilla extract
For the Topping
- 1 cup Lily’s sugar free chocolate chips
- 1 cup heavy cream, piping hot
- 1/2 cup Keto Caramel Sauce, link below
- 1 ½ cup roasted salted pecans
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EQUIPMENT
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9 Inch Non-stick Springform Pan
INSTRUCTIONS
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Heat oven to 350°F.
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Mix almond flour, crushed pecans, butter and monkfruit sweetener. Press onto the bottom of a parchment paper-lined 9-inch springform pan.
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Beat cream cheese and monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over the crust.
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Bake for 1 hour to 1 hour 10 min. or until the center is almost set. Run a knife around rim of pan to loosen cake; cool before removing rim.
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Refrigerate cheesecake 4 hours.
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One hour before serving, heat the heavy cream until it is piping hot and pour it over the chocolate chips. Cover the bowl and allow it to sit 2 minutes. Stir the chocolate until a creamy sauce has formed and the chocolate is completely melted.
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Pour the chocolate ganache over the cheesecake and allow it to chill.
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Just before serving, top with roasted pecans and keto caramel sauce.
NOTES
- This is the recipe for the Keto Caramel Sauce. Be sure to read the notes regarding the sweetener so you get the perfect texture!
- Baking Tip: Cheesecakes like a hot humid environment, instead of baking in a water bath and risking water leaking through your pan, you can place a separate dish of water in the oven as the cheesecake cooks to achieve the same goal. This is not essential, but it does help create a cheesecake that doesn’t have cracks.
- This recipe makes 12 servings, each slice coming to 5.2 net carbs each.
Serving: 1 slice (if using the low carb ingredient options listed above), Calories: 453kcal, Carbohydrates: 11.5g, Protein: 7.7g, Fat: 41g, Cholesterol: 82mg, Sodium: 108mg, Fiber: 6.3g, Sugar: 2.1g
