KETO CARAMEL PECAN TURTLE CHEESECAKE RECIPE - My Recipes for You

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Friday, May 17, 2019

KETO CARAMEL PECAN TURTLE CHEESECAKE RECIPE

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.


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!

Ingredients
Cheesecake Crust

  • 2 tbs lard
  • 1/2 cup butter, melted
  • 3 large eggs
  • 2/3 cup almond flour
  • 1/3 cup coconut flour
  • 1 Tbs 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.

  1. Melt the butter
  2. Add the lard to the melted butter.
  3. In a separate bowl, combine the 3 large eggs.  Beat the eggs until fluffy. Then add the eggs to the butter mixture.
  4. Add the remaining dry crust ingredients and mix the dough with your hands until it forms into a dough.
  5. 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.
  6. 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:

  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.


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