“This easy keto caramel pecan 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.” Keto Caramel Pecan Turtle Cheesecake – You must try this recipe.
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- 4 blocks softened cream cheese
- 4 eggs
- 1 ½ cup Swerve
- 1 cup sour cream
- 1 tsp almond extract
- 1 Tbsp lemon juice
- ½ cup-3/4 cup chopped walnut/pecans
- Drizzle dark chocolate and sugar-free caramel sauce
- 2 Tbs Lard
- 1/2 cup butter melted
- 3 large eggs beaten
- 2/3 almond flour
- 1/3 coconut flour
- 1 Tbs Swerve Sweetener
- 1/4 Tsp Salt
- In a mixing bowl add softened cream cheese and eggs and blend.
- Add in sour cream and blend.
- Add swerve sifting in slowly as you blend together.
- Add lemon juice and almond extract and finish blending until smooth.
- Pour mixture into a 9” Springform pan. Pour batter to 2/3 full in height.
- 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.
- Once done pull out let cool then place in refrigerator to chill and continue to firm before serving.
- When serving drizzle dark chocolate on top of the cake and add ½ cup to ¾ cup chopped walnuts and pecan mixture to top and finish with a reduced sugar caramel sauce drizzle.
- First, Melt the butter.
- Next, add the lard to the melted butter.
- In a separate bowl, combine 3 large beaten eggs.
- Add the eggs to the butter mixture.
- Add the remaining ingredients.
- Mix the dough with your hands until all the ingredients are fully combined and it resembles a dough.
- Spray your pie pan with non-stick cooking spray. Grab a little bit of dough at a time and press it firmly and evenly into the pie pan working your way from the center of the pan up and finishing up to the edges of the pan. I like to create a thicker edge at the top rim of the pie pan.
- Bake your crust at 350 degrees now or add the filling and bake it all at the same time.
- Note: This is not the type of dough you will be able to roll out with a rolling pin. It crumbles and will not hold together. Don’t attempt it.
Per Serving: 135 calories; 11.4 g fat; 3.8 g carbohydrates; 4.5 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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