Description
A delicious low carb turtle cheesecake that allows you to indulge without guilt.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated erythritol
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated erythritol (for filling)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup sugar-free chocolate syrup
- 1/2 cup pecans, chopped
- 1/4 cup sugar-free caramel sauce
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray.
- In a medium bowl, combine almond flour, cocoa powder, 1/4 cup erythritol, and salt. Stir in melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with 1 cup erythritol and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Finally, mix in the heavy cream until fully incorporated.
- Pour the cream cheese mixture over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
- Before serving, drizzle the top with sugar-free chocolate syrup and caramel sauce. Sprinkle with chopped pecans for garnish.
Notes
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 1g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg