Keto Caramel Pecan Turtle Cheesecake Recipe

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I’m so excited to share this new Keto Caramel Pecan Turtle Cheesecake recipe with you today! If you are anything like me, you love cheesecake but being on the keto diet you are always on the lookout for ways to enjoy past favorites before starting this way of eating.

Good news is…I’ve got your covered with this pecan caramel turtle cheesecake!

You would never know that this cheesecake recipe is sugar-free! It tastes just like the traditional cheesecake we all know and love. The flavor is amazing and the texture is perfect!

This easy turtle cheesecake is topped with our sugar-free caramel sauce and dark chocolate. It’s paired with chopped pecans and walnuts to take this keto turtle cheesecake to the next level.

I could rant and rave on and on about this caramel turtle cheesecake, but I won’t! You will just have to try it for yourself! It’s so good and perfect for anytime of the year!  Not only that but you could easily replace this with any birthday cake for your birthday celebration too!

Enjoy!

Keto Caramel Pecan Turtle Cheesecake Recipe

This keto caramel pecan turtle cheesecake is the best turtle cheesecake you will ever enjoy. It’s keto-friendly and so delicious.

Keto Caramel Pecan Turtle Cheesecake Recipe Ingredients

• 4 blocks softened cream cheese
• 4 eggs
• 1 ½ cup Swerve
• 1 cup sour cream
• 1 tsp almond extract
• 1 Tbsp lemon juice

Turtle Cheesecake Topping:

• ½ cup-3/4 cup chopped walnut/pecans
• Drizzle dark chocolate and sugar-free caramel sauce

Keto Caramel Pecan Turtle Cheesecake Recipe Instructions

1. In a mixing bowl add softened cream cheese and eggs and blend.
2. Add in sour cream and blend.
3. Add swerve sifting in slowly as you blend together.
4. Add lemon juice and almond extract and finish blending until smooth.
5. Pour mixture into a 9” Springform pan. Pour batter to 2/3 full in height.
6. Bake 350 degrees uncovered for 45-60 min and check. Cheesecake should be rising and lightly browned. Bake for another 20-25 minutes watching closely. The outside parameter should be firm yet the center somewhat soft.
7. Once done pull out let cool then place in refrigerator to chill and continue to firm before serving.
8. When serving drizzle dark chocolate on top of the cake and add ½ cup to ¾ cup chopped walnuts and pecan mixture to top and finish with a reduced sugar caramel sauce drizzle.

Keto Caramel Pecan Turtle Cheesecake Recipe Nutrition Label

Serves 12

Calories 461, Total C 7.5g, Fiber 0.5g, Net C 7g, Sugar 3.3g, Fat 44.4g, Protein 10.2g

Cheesecake Crust Recipe

Homemade Low Carb Coconut Flour Pie Crust Recipe Ingredients

• 2 Tbs Lard
• 1/2 cup butter melted
• 3 large eggs beaten
• 2/3 almond flour
• 1/3 coconut flour
• 1 Tbs Swerve Sweetener
• 1/4 Tsp Salt

Homemade Low Carb Coconut Flour Pie Crust Recipe Instructions

1. First, Melt the butter.
2. Next, add the lard to the melted butter.
3. In a separate bowl, combine 3 large beaten eggs.
4. Add the eggs to the butter mixture.
5. Add the remaining ingredients.
6. Mix the dough with your hands until all the ingredients are fully combined and it resembles a dough.
7. Spray your pie pan with non-stick cooking spray. Grab a little bit of dough at a time and press it firmly and evenly into the pie pan working your way from the center of the pan up and finishing up to the edges of the pan. I like to create a thicker edge at the top rim of the pie pan.
8. Bake your crust at 350 degrees now or add the filling and bake it all at the same time.

Note: This is not the type of dough you will be able to roll out with a rolling pin. It crumbles and will not hold together. Don’t attempt it.

Don’t forget to pin it on Pinterest for later!

Be sure to print this recipe and add it to your keto recipe book!

Keto Caramel Pecan Turtle Cheesecake

Print Recipe Pin Recipe Rate Recipe

Servings: 12 servings

Calories: 461kcal

Ingredients

Cheesecake Crust

• 2 tbsp lard
• 1/2 cup butter, melted
• 3 large eggs
• 2/3 cup almond flour
• 1/3 cup coconut flour
• 1 tbsp Swerve Sweetener, powdered
• 1/4 tsp salt

Cheesecake

• 32 ounces (or 4 blocks) softened cream cheese
• 4 eggs
• 1 ½ cup Swerve Sweetener, powdered
• 1 cup sour cream
• 1 tsp almond extract
• 1 Tbsp lemon juice

Turtle Cheesecake Topping:

• ½ cup-3/4 cup chopped walnut/pecans
• Drizzle dark chocolate and caramel

Instructions

Start by Making the pie crust.

• Melt the butter
• Add the lard to the melted butter.
• In a separate bowl, combine the 3 large eggs.  Beat the eggs until fluffy. Then add the eggs to the butter mixture.
• Add the remaining dry crust ingredients and mix the dough with your hands until it forms into a dough.
• Spray the bottom of your pan with nonstick cooking spray.  Firmly press the dough into the bottom of the pan with your fingers until it's evenly distributed throughout the pan. You can create a thicker edge around the outside of the pan.  (I prefer this) . This is not the type of dough you can roll out with a rolling pin.
• Bake the crust at 350 degrees first for about 10 minutes.  Then remove it and allow the crust to cool while you make the cheesecake center.  You will add the cheesecake center and bake it again.

Next make the Cheesecake:

• In a mixing bowl add softened cream cheese and eggs and blend.
• Add in sour cream and blend.
• Add swerve sifting in slowly as you blend together.
• Add lemon juice and almond extract and finish blending until smooth.
• Pour mixture into a 9” Springform pan. Pour batter to 2/3 full in height.
• Bake 350 degrees uncovered for 45-60 min and check. Cheesecake should be rising and lightly browned. Bake for another 20-25 minutes watching closely. The outside parameter should be firm yet the center somewhat soft.
• Once done pull out let cool then place in refrigerator to chill and continue to firm before serving.
• When serving drizzle dark chocolate on top of the cake and add ½ cup to ¾ cup chopped walnuts and pecan mixture to top and finish with a reduced sugar caramel sauce drizzle.

Nutrition

Serving: 1slice | Calories: 461kcal | Carbohydrates: 7.5g | Protein: 10.2g | Fat: 44.4g | Fiber: 0.5g | Sugar: 3.3g

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