Who doesn't love Cheesecake? The nice thing about it is it is a very easy recipe to adapt keto. My favorite restaurant makes the most unbelievable turtle cheesecake. So I figured I would take a crack at it. This recipe takes a bit of time, and requires allowing the cheesecake to set for a min. of 4 hours. BUT it is 100% worth the pain!

 

Keto4Karboholics Turtle Cheesecake

Makes 16 Servings:

1 Slice:  Calories 364 ,31g Fat, 4g Carbs, 6g Protein

Cheesecake:

32 oz Cream cheese, softened

1 1/4 cup Powdered erythritol (You can put granular in a nutribullet or food processor to make it powdered)

3 large Eggs

1 Tbsp Fresh Lemon juice

1 tsp Vanilla extract

 

Crust:

2 eggs

1 Tbsp MCT Oil

1 tsp Vanilla Extract

1/4 cup Swerve sweetener

1/4 tsp salt

1 cup coconut flour

1/2 cup butter cold cut into cubes

Topping: 1/2 Cup chopped pecans 

Directions: 

1.     Preheat oven to 400 degrees F.

2.     Whisk the eggs, oil and vanilla extract into a stand mixer.

3.     In another bowl whisk the remaining ingredients together until combined.

4.     Pour the dry and wet mixture into a food processor.

5.     Add the cubed butter.

6.     Mix until looks like crumbles.

7.     Squeeze crumbles together with hands and press the dough into the springform pan using your fingers.

8.     Bake the crust 10 minutes or until lightly golden.

9.     Next lower the oven temperature to 350 degrees F.

10.  Beat the cream cheese and powdered sweetener together until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract.

11.  Pour the filling into the pan over the crust. Smooth the top with a spatula.

12.  Bake for about 45-55 minutes, until the center is almost set, but still jiggly.

13.  LEAVE the cheesecake in the oven, but turn it off and leave the oven door cracked for 45 mins.

14.  Then place the cool pan on the counter to finish cooling to room temperature, then refrigerate for at least 4 hours (I let it refrigerate for 20 hours), until completely set.

15.  Then Drizzle your caramel sauce and melted chocolate sauce over the cheesecake.

16.  Finally sprinkle with pecans!

 

Caramel Sauce

1/4 cup Butter

6 Tbsp Swerve Sweetener

2 Tbsp Sukrin Brown

1/2 cup heavy cream

1 Tbsp Vanilla Extract

1/4 tsp Xanthan Gum

1/4 tsp Sea Salt

2 tbsp Water

1.     In a medium saucepan over medium heat, combine butter, Swerve, and Sukrin . Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).

2.     Remove from heat and add cream. Mixture will bubble vigorously.

3.     Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.

4.     Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.

 

Chocolate Sauce:

Take 3-4 squares of your favorite keto friendly chocolate (I used https://goo.gl/WTpyXN

 Get 10% off with this link) and mix with 2 tsps of MCT oil and microwave for 30 second intervals until melted.