Keto Turtle Cheesecake Recipe: A Decadent and Guilt-Free Dessert

For those on a ketogenic or low-carb diet, finding satisfying desserts can be a challenge. This keto turtle cheesecake recipe offers a delightful solution, delivering the rich flavors of a traditional turtle cheesecake without the sugar and high carb count. This recipe combines a creamy, velvety cheesecake filling with a chocolate almond flour base, swirls of caramel, and crunchy pecans, all topped with a luscious chocolate ganache and more sugar-free caramel sauce.

Why This Recipe Works

This keto turtle cheesecake recipe stands out for several reasons:

• Keto-Friendly: It utilizes low-carb sweeteners like erythritol, monk fruit, and stevia to minimize the impact on blood sugar levels.
• Gluten-Free: The almond flour crust makes it suitable for those with gluten sensitivities.
• No-Bake Option: The no-bake version offers convenience and simplicity, perfect for busy individuals.
• Delicious Flavor: The combination of chocolate, caramel, and pecans creates a symphony of flavors that will satisfy any sweet tooth.

Ingredients

Crust

• 1 cup almond flour or baking blend (or a mix of both)
• 1/2 cup powdered erythritol or 1/3 cup gentle sweet
• 1/2 cup melted salted butter
• 1 tablespoon cinnamon (optional, adjust to taste)
• Pecans, coarsely ground

Cheesecake Filling

• 2 8-ounce packages reduced-fat cream cheese, softened
• 1 cup powdered erythritol or 2/3 cup gentle sweet
• 1 teaspoon almond or vanilla extract (or 1/2 teaspoon of each)
• 1 cup cream
• Sour cream

Turtle Topping

• 1/2 cup Lily's or sugar-free chocolate chips (semi-sweet preferred)
• 2 teaspoons avocado or coconut oil
• 1/2 cup toasted chopped pecans
• 2 tablespoons butter
• 2 tablespoons gentle sweet
• 1/2 teaspoon molasses
• 1 tablespoon almond milk
• 1 tablespoon cream
• 1/8 teaspoon xanthan gum

Caramel Sauce

• Brown low carb sweetener
• Butter
• Cream

Chocolate Sauce

• Heavy cream
• Butter
• Finely chopped chocolate
• Sweeteners

Instructions

Preparing the Crust

1. Preheat the oven to 350°F (175°C). Cut a circle out of parchment paper using the bottom of your springform pan. Cut inside the lines of the circle and place in the pan.
2. Mix the crust ingredients: In a medium bowl, combine the almond flour (or baking blend), powdered erythritol (or gentle sweet), melted butter, and cinnamon (if using).
3. Press into the pan: Press the mixture into the bottom of a 9-inch springform pan. Spray with coconut or olive oil.
4. Bake: Bake the crust for 10 minutes and let it cool.

Making the Cheesecake Filling

1. Soften cream cheese: Let the cream cheese soften on the counter.
2. Whip the cream: Take a cold glass bowl out of the freezer and whip the cream until stiff peaks form (about 3-5 minutes).
3. Combine cream cheese and sweeteners: In a large mixing bowl, beat the softened cream cheese with erythritol (or gentle sweet) until smooth.
4. Add extracts: Blend in almond or vanilla extract (or both).
5. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture.

Assembling the Cheesecake

1. Pour filling over crust: Pour the cheesecake filling over the cooled crust.
2. Freeze: Place the cheesecake in the freezer for 30 minutes.
3. Release from pan: After the cheesecake has been in the freezer for 30 minutes, use a butter knife to cut between the cheesecake and the springform pan. Carefully release the springform pan.
4. Separate from pan: Use a spatula to separate the cheesecake from the pan onto a serving platter covered with parchment paper.

Turtle Topping

1. Melt chocolate: In a microwave-safe bowl, melt the sugar-free chocolate chips with avocado or coconut oil in 30-second intervals, stirring until smooth.
2. Make caramel sauce: In a silicon whisk, constantly stirring on medium heat until the mixture boils. Let boil for 1 minute & then turn the heat off. Quickly add the almond milk, cream & xantham & whisk together.
3. Drizzle: Drizzle the melted chocolate over the cheesecake, followed by the caramel sauce.
4. Sprinkle: Sprinkle toasted chopped pecans on top.
5. Remove parchment paper: Once the topping is complete, carefully remove the parchment paper from underneath the cheesecake or simply transfer to another (more clean) serving platter.

Serving

1. Serve immediately: Serve the cheesecake right away or keep it in the fridge until ready to serve. Only keep in the fridge for 1 hour before serving or put it back in the freezer & get it out to thaw on the countertop for an hour before serving.

Tips for Success

• Room Temperature Ingredients: Ensure that your cream cheese, eggs, and other dairy ingredients are at room temperature before starting.
• Avoid Overmixing: Once you start combining the ingredients for the cheesecake filling, avoid overmixing.
• Patience is a Virtue: Allow the cheesecake to cool gradually. Once it’s done baking, turn off the oven, crack the oven door, and let it cool inside for an hour before moving it to the counter.
• Chill Time: After the cheesecake has cooled at room temperature, refrigerate it for several hours or preferably overnight.
• Patience (Again!): Don’t rush the process. A good cheesecake is worth the wait. Let it cool and set properly before diving in.
• Water Bath Alternative: Cheesecakes like a humid environment; instead of baking in a water bath and risking water leaking through your pan, you can place a separate dish of hot 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.
• Cookie Crust Option: If you prefer a cookie crust, you can certainly do that instead. You will need 1 1/2 cups packed cookie crumbs, 2 tablespoons sweetener of choice, and 5 tablespoons of melted butter. Mix well and press into a parchment paper-lined springform pan. Follow the rest of the recipe as written. This adjustment works for Oreo cookies, shortbread cookies, or graham crackers.

Variations

• Raspberry Cheesecake: Add a decadent raspberry swirl to make this cheesecake a stunning dessert.

Making the Chocolate Sauce

1. Heat the heavy cream and butter: Place the heavy cream and butter into a saucepot over medium-high heat.
2. Simmer: Once it comes to a simmer, remove from heat.
3. Add chocolate and sweeteners: Immediately add in the finely chopped chocolate and sweeteners.
4. Stir: Stir until smooth and thick.
5. Chill: Chill in the fridge for 1 hour.
6. Smooth over cheesecake: Smooth all over the top of the cooled cheesecake and set back in the fridge to set.

Making the Caramel Sauce

1. Prepare: Before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in.
2. Heat butter: Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan.
3. Watch for browning: As soon as it comes to a boil, watch for specks of brown.
4. Add sweetener and cream: Immediately add the sweetener and the cream to the pan.
5. Whisk: Whisk until caramel sauce is smooth.
6. Cool: Let cool in the pan for a couple of minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.
7. Drizzle: Use to drizzle all over the turtle cheesecake just before serving. You can also top with pecan pieces.

Nutritional Information

Nutritional facts are provided as a courtesy. Variations may occur for various reasons, including product availability and food preparation.

A Personal Story

"Dear Maria, A year and a half ago I met with a doctor and found out I had a huge list of health issues…. And several other problems as well. To top off the list, I found out that I was also expecting my fourth baby (my oldest was only three at the time) my body was sick, depleted, and tired. Then I found you! I purchased your health assessment and meal plans. I followed your guidelines carefully."

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