Keto Caramel Cheesecake 2 Ways: Caramel Pecan & Turtle

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Several months ago, my mom posted in a family Facebook group a post about a caramel pecan cheesecake that looked too die for…as well as complicated and full of sugar & refined grains. She requested a keto version, so I set upon the answer. I found it.

While there are 3 main sections of this recipe (and takes a few dirty dishes), these 2 keto cheesecake recipes are easy to make and to plan for, which makes the whole process easy going. The difference between these two is simple: One has pecans. One has a mix of sugar-free white & semi-sweet chocolate chips. You could do a half/half recipe or even add the chocolate chips to the pecans. Get creative!

I warn you: this cheesecake is loaded with fat. But you should already know that because ALL cheesecake is loaded with fat. While fat is nothing to be afraid of (and is actually required by your body to function correctly & optimally), if you’re trying to lose weight, it’s best not to add gobs of fat back in (and you always want to avoid seed oils) You want to burn the fat already on your body. Dairy fat can be particularly fattening (milk is designed for growing). So this should definitely be considered a special occasion dish (trust me, it’s dangerously good). This will be my holiday dessert for my family this year.

But what it’s not loaded with is carbs. Each recipe makes 16 slices. Each slice of the keto caramel pecan cheesecake is only 4.5g net carbs. Each slice of the keto turtle cheesecake is only 2.5g net carbs. That’s something to get happy about.

Keto Cheesecake 2 Ways: Caramel Pecan & Turtle

This keto caramel pecan cheesecake or keto turtle cheesecake is smooth, rich & delicious. Share it with ketoers & non-ketoers alike to make a big hit.
Course Dessert
Keyword cheesecake, grain free, keto, low carb, sugar free
Prep Time 35 minutes
Cook Time 2 hours
Total Time 6 hours 35 minutes
Servings 16 slices
Author Keto Kelly

Ingredients

Keto Graham Cracker Crust

  • 200 g finely ground almond flour
  • 4 tbsp powdered erythritol
  • 1 tsp cinnamon
  • pinch salt
  • 4 tbsp unsalted butter

Keto Cheesecake

  • 32 oz Neufchatel cheese (or cream cheese*) softened
  • 1 ¼ cup powdered erythritol
  • 3 large eggs
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Keto Caramel Pecan Topping

  • 4 tbsp unsalted butter
  • ¼ cup allulose or xylitol
  • 120 ml heavy whipping cream
  • ¼ tsp salt
  • 1 tsp blackstrap molasses optional
  • 260 g pecans chopped

Keto Turtle Topping

  • 4 tbsp unsalted butter
  • ¼ cup allulose or xylitol
  • 120 ml heavy whipping cream
  • ¼ tsp salt
  • 1 tsp blackstrap molasses optional
  • 130 g Bake Believe white chocolate chips**
  • 130 g Bake Believe chocolate chips**

Instructions

Keto Graham Cracker Crust

  • Preheat oven to 350°F. Line the bottom of a 9-inch spring-form pan with parchment paper.
  • Place the almond flour in a pan on medium-low heat. You'll want to keep an eye on it to make sure it doesn't burn. Keep stirring it around for 2-4 minutes until it is lightly toasted.
  • Combine the toasted almond flour in a small bowl with the sweetener, cinnamon, and salt. Mix in the melted butter until well combined.
  • Press the crust into the bottom of the pan.

Keto Cheesecake

  • Add Neufchatel cheese and sweetener to a medium bowl. Beat at low to medium speed until fluffy. During this process, don't exceed medium speed on the mixture to ensure you cheesecake doesn't collect air bubbles.
  • Beat in the eggs one at a time. Beat in the vanilla extract and lemon juice.
  • Pour the cheese mixture into the pan and use a spatula or spoon to smooth out the top.
  • Bake for 45-55 minutes. The center should be almost set but still jiggly. Your cheesecake may crack (mine did!), but the toppings with cover them. It'll still taste delicious!
  • Let the cheesecake cool completely on the counter. Run a knife around the edge if it has become stuck. Place in the fridge for 4 hours or up to overnight to set completely.
  • Remove the cheesecake from the pan to a plate.

Keto Caramel Pecan Topping

  • Add butter to a small saucepan and heat on medium-low heat. Stir occasionally until the butter is browned (careful it doesn't burn!).
  • Stir in the sweetener, heavy whipping cream, and salt. Check it and add more sweetener or salt to taste. Add in the molasses (optional) and mix until it is completely combined (this helps make sure it doesn't separate during the next step).***
  • Simmer on low heat for 15 minutes (DO NOT STIR). The mixture should still be pourable, but it should have thickened. Pour into a dish and let cool for 20-30 minutes on the counter (this thickens the caramel a bit more).
  • Cover top of cheesecake with pecans and pour the caramel sauce evenly over the top. Serve.

Keto Turtle Topping

  • Add butter to a small saucepan and heat on medium-low heat. Stir occasionally until the butter is browned (careful it doesn't burn!).
  • Stir in the sweetener, heavy whipping cream, and salt. Check it and add more sweetener or salt to taste. Add in molasses (optional). Mix until it is completely combined (this helps make sure it doesn't separate during the next step).***
  • Simmer on low heat for 15 minutes (DO NOT STIR). Check it and add more sweetener or salt to taste. The mixture should still be very pourable, but it should have thickened. Pour into a dish and let cool for 20-30 minutes on the counter (this thickens the caramel a bit more).
  • Cover top of cheesecake with the chocolate chip mix and pour the caramel sauce evenly over the top. Serve.

Notes

*I used Neufchatel cheese in this recipe to cut back on the fat. For a more luscious cheesecake, feel free to use regular cream cheese.
**Bake Believe can be found at Walmart. You can also use Lily’s or another brand of low-carb chocolate chips. Be sure to recalculate nutrition facts with your ingredients.
***The caramel mixture can split if the heat is too high. If this happens to you, take it off the heat for 5 minutes. Put it back on the burner on low heat and gently whisk in a tbsp of water until the mixture combines again. Repeat the simmering process.
Nutrition facts are estimates based on my ingredients. Always calculate nutrition facts with your own ingredients. Remember to subtract sugar alcohols.

Note: None of this is medical advice.

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