Description
A delicious low carb version of the classic turtle cheesecake, rich and satisfying while keeping sugar at bay.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup sugar-free chocolate chips
- 1/2 cup pecans, chopped
- 1 tsp vanilla extract
- 1 tsp caramel extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, erythritol, cocoa powder, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then remove and let it cool.
- In another bowl, beat the softened cream cheese until creamy.
- Add the heavy cream, erythritol, vanilla extract, and caramel extract, mixing until smooth.
- Fold in sugar-free chocolate chips and chopped pecans.
- Pour the cheesecake mixture over the crust and smooth the top.
- Bake for 45 minutes or until the center is set.
- Let it cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
- For best results, let the cheesecake chill overnight.
- Drizzle with sugar-free chocolate and caramel sauce before serving for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg