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Turtle Cheesecake


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turtle cheesecake

Turtle Cheesecake

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dessert, Vegetarian
Cuisine American
Servings 12 servings
Calories 296.7



  • 3/4 cup pecan meal (or almond flour)
  • 1/4 cup coconut flour
  • 1/4 cup butter melted
  • 1/4 cup Natural Sweetener
  • 1 teaspoon stevia glycerite
  • 1/8 teaspoon Redmond Fine grain sea salt


  • 5 8 ounce packages cream cheese softened
  • 1 1/2 cups Natural Sweetener confectioners
  • 1 teaspoon stevia glycerite
  • 3/4 cup unsweetened almond milk or heavy cream
  • 3 large eggs
  • 1 teaspoon vanilla extract


  • 2 tablespoons butter or coconut oil
  • 1 ounce unsweetened baking chocolate
  • 10 tablespoons heavy cream
  • 1/4 cup Natural sweetener confectioners
  • 1 teaspoon stevia glycerite


  • 1 cup allulose
  • 6 tablespoons butter
  • 1/2 cup heavy cream


  • Preheat oven to 325 degrees F. Grease a 9-inch springform pan. In a medium bowl, mix ingredients. This will be a thick pie dough, press onto bottom of springform pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
  • In a large bowl, mix cream cheese with sweeteners until smooth. Blend in almond milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in vanilla until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let the cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving. Meanwhile, make the chocolate sauce and caramel sauce.
  • For the Chocolate Sauce: Place the heavy cream and butter into a saucepot over medium high heat. Once it comes to a simmer, remove from heat and immediately add in the finely chopped chocolate and sweeteners. Stir until smooth and thick. Chill in the fridge for 1 hour. Smooth all over the top of the cooled cheesecake and set back in the fridge to set.
  • For the Caramel Sauce: Before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. If you don't work fast, the sweetener will burn. Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter....SO GOOD on veggies!). Immediately add the sweetener and the cream to the pan. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks. Use to drizzle all over the turtle cheesecake just before serving. You can also top with pecan pieces. Makes 12 servings.


Calories: 296.7 | Fat: 56.3g | Protein: 11g | Carbohydrates: 7.6g | Sodium: 420.2mg | Fiber: 1.8g | P:E Ratio: 0.2

turtle cheesecake



Here is a video showing how to make the caramel sauce!Β 

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β€œDear Maria, A year and a half ago I met with a doctor and found out I had a huge list of health issues….

Adrenal fatigue

Digestive problems

Severe candida

Horrible migraines

And several other problems as well.

To top off the list, I found out that I was also expecting my fourth baby (my oldest was only three at the time) my body was sick, depleted, and tired. Then I found you! I purchased your health assessment and meal plans. I followed your guidelines carefully. With lOVE, JGβ€œ

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turtle cheesecake

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Best thing I have ever eaten. Love you! Craig

  • Brittney says:

    Hi Maria. I am just beginning my journey to a healthy lifestyle. I do not know which way to go. We have been buying organic and trying to cut out processed foods. We have also upped our intake of fruits and vegetables. I am in need of some guidance. I have a 2.5 year old daughter and a 4 month old daughter, whom I am nursing. I will be 29 tomorrow and my husband is turning 40. We want so much more for ourselves and our children. Can you help us, please? Thank you for your time and commitment to health.

  • I would love to help you and your family!

  • DonnaRae says:

    Hi Maria, August 11th is also my anniversary. 43 years. I love your recipes. Been doing LC since Feb. and I’ve lost 23 lbs. Not a diet for me anymore but a lifestyle change. Thanks for all the great recipes.

  • Thank you for your support!

    I hope you had a great anniversary!!!

  • Anonymous says:

    You said Swerve is the choice because “unlike erythritol, it keeps ice cream nice and soft”. So I bought Swerve for ice cream, but the ingredients are “erythritol, oligosaccharides and natural flavors”. The ice cream got rock hard. The picture above showed “Just Like Sugar”. Is that what is preferred for ice cream instead? I’m confused.

    Also, you said erythritol doesn’t melt, so not recommended for caramel. Yet that is what is listed for the caramel sauce. Help, I don’t know what to use.

    • I corrected the caramel above. That shouldn’t have been changed to Swerve. Sorry about that. As for ice cream, I have had pretty good results with swerve and adding some salt. Swerve is part Erythritol but also chicory root extract (like Just Like Sugar) which I think is why it helps. If the salt doesn’t help yours, you could try a little vegetable glycerin as some people have commented that it helps keep it softer. Good luck! πŸ™‚

  • Anonymous says:

    Maria, please, how can we print this wonderful recipe? I am having a big problem with printing. Why is it that on some recipes there is a button PRINT or SAFE with ZipList and some recipes – do not have this buttons? Is this a copy rights issue? I am not sure…

  • Kristi says:

    Have you had issues with the crust when using coconut oil? The coconut oil seemed to melt and leak through the springfoam pan. I had a bit of a fire in the oven. Oops! Should we stick to butter instead?

  • Anonymous says:

    I see so many recipes with Swerve in – is it possible to get in the UK or by mail order? Thanks!

  • Anonymous says:

    I actually have that book, and the amounts you have listed are double that in the cookbook. Also, is Swerve now your preferred E- substitute? In the recipe in the book, you mention Just Like Sugar, but it doesn’t show up on the recipe posted above. I realize that as you experiment more in the kitchen you will find better sources of alternative sweeteners that you prefer, but is there a list of recipes you’ve updated or changed in this book that I can refer to?

    Thank you.


  • ashley mae says:

    maria, if i am using 1/4 cup of just like sugar Baking, would that be 48grams? Also, would that then be 48 grams of fiber?
    since 1 gram of fiber is in 1 gram of just like sugar Baking sugar? thanks!

  • Lisa B says:

    Maria, The caramel recipe wasn’t corrected to eliminate swerve. I am sitting here stirring and stirring wondering why it isn’t thickening up like the video. Then I read the comments that says Swerve doesn’t melt. Ugh, such an expensive mistake!

  • Penne says:

    I made this today for our daughter’s b-day dessert. It is VERY scrumptious dessert. I served the chocolate and caramel on the side so that I could also serve it with strawberries and whip cream . (Strawberries and whip cream is my favorite) The crust is very good. Thanks Maria for another yummy recipe.

  • karen says:

    I made this for hubby as a special treat and it was hard to wait until day after to eat it! Before I was going to make the two sauces, he said he’d prefer it plain. He said it was delicious! Can you tell me how many carbs you think without the two sauces and no pecans?

    • cemmerich says:

      I actually listed the nutritional info just for the cheesecake. It depends on how much sauce you use otherwise. πŸ™‚

  • karen says:

    oops forgot to mention, I only used 1/2 c sweetener for crust, and 1 c for filling πŸ™‚

  • MamahT says:

    Can this be made dustless for pure protein fat days?

  • MamahT says:

    I mean crustless

  • JAN says:

    I have this in the oven now for Christmas. Will make the chocolate sauce tomorrow. I don’t think I will make the caramel sauce. πŸ™‚

  • JAN says:

    Made this and took to Christmas at MIL’s…was amazing!!!

  • Maria L says:

    This is my favorite desert! I am not a good baker, but Cheesecakes always follow a very basic system… once mastered… hard to mess up!

  • Mel says:

    This was one of my first attempts at a dessert and it was a big hit with my family–including my husband who doesn’t usually eat sweets and my mother-in-law with diabetes who only wants to eat sweets. I don’t have a springform pan so I made little personal-sized cheesecakes in ramekins. I did get some cracking at the surface during cooking but I think that’s because I put too much filling in each one; I didn’t realize they would rise so much. I just hid the cracks with chocolate haha. My caramel sauce also needs some work, but overall they tasted great. Thank you!

  • Jenna says:

    Is it absolutely necessary to add in the stevia? Is it a flavor thing or is it for consistency?

  • anna says:

    Can this be frozen? I was thinking of freezing the cheese cake in individual slices, and small portions of the sauces maybe in an ice cube tray.

  • Lisa McDaniel says:

    Is there a reason I get an aftertaste after consuming Swerve? It’s especially obvious if I drink water afterwards. I also get an aftertaste anytime I accidentally consume artificial sweeteners. It’s awful! Is it possible that these aftertastes are somehow related? And do you have any other suggestions as to how to avoid the undesirable effect?

  • Nichole says:

    I made this cheesecake without the toppings and loved it, however, when I enter the ingredients I used into MyFitnessPal.com, it shows my Net Carbs as 47g per serving! Only substitute is I used .5 Cup of Truvia in the crust instead of the Swerve.

    • cemmerich says:

      They are counting sugar alcohols that are not digestible and don’t count. I don’t include them in my counts. πŸ™‚

  • Tina says:

    I made this for a Christmas party and it was amazing! Was a huge hit, I have never made a cheesecake before but you made it very simple to follow. Have you ever made a dairy free “cheesecake”? Also, what is your favorite dairy free ice cream recipe?

    • Maria Emmerich says:

      I haven’t, but there is a coconut based cream cheese that you could try. I just use any of my dairy recipes and sub heavy cream for coconut cream (from trader joes, or the cream skimmed of the top of a can of coconut milk). πŸ™‚

  • SandyC says:

    My caramel sauce crystalized. Is there any way to save it? Bummer, as Swerve is expensive.

  • Kristin says:

    Maria, could you clarify- in the comments above, did you say one could try substituting the cream skimmed off a can of coconut milk for the cream cheese in this recipe?

    • Maria Emmerich says:

      You would have to make coconut based cream cheese out of it. You can google for a recipe. πŸ™‚

  • Patti says:

    The cheesecake looks scrumptious. And thanks for the video on the caramel sauce. But I’m puzzled that in the comments you mention that the recipe for the caramel was corrected to remove Swerve as the sweetener, but the recipe still shows Swerve in the caramel sauce (and chocolate sauce). Can it be used successfully or not in the sauces? Thank you for all your recipes and guidance!

    • Maria Emmerich says:

      Swerve does work. The texture will be slightly more grainy is all. Make sure to use confectioners Swerve. πŸ™‚

  • joanna says:


    i noticed you updated the crust recipe. does the baking time still stay the same when cutting the crust recipe in half? i must make this!!

  • Kelly says:

    I seem to always make your cakes for my birthday! I’m trying to choose between this cheesecake and the similar version with chocolate and peanutbutter. I noticed slight variations in the basic cheesecake base/filling. What are the main differences in textures/flavored between the two cakes besides the obvious to help me chose?!?! Of course I would do both if I could

  • Jules says:

    Hi Maria, sorry for the late reply to this awesome post, I was wondering if we could swirl this caramel sauce into the cheesecake before baking? Kind of like the pumpkin swirl cheesecake? So excited about this!

  • Sonae says:

    Hi Maria,
    Love your site! What would be a good substitute for almond milk… Can I use heavy cream?

  • Leslie Shirkey says:

    Hey, I saw that in almond milk there was a great deal of carbs, so I did unsweetened and added vanilla and 2 drops of stevia and it tasted like sweetened vanilla almond milk. Hope that cuts down the carbs even more! πŸ™‚ I tasted the batter and it was so good.

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