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***I no longer use xylitol or Splenda. Please keep in mind xylitol is poisonous to dogs. I would suggest you use a natural sweetener like raw honey.
I am a huge fan of cheesecake!This recipe is from Maria’s Nutritious & Delicious Journal blog.Maria’s blog is fantastic.If you don’t have it on your blog reading list I highly recommend adding it.Her recipes are always delicious looking and perfect for low carb, gluten free cooking. She always adds a health topic to her blog posts. I have learned so much just from her blog.She usually takes a brand name product and makes her “healthified” version of it.
Just look at that CARAMEL SAUCE!!!!
I adjusted the recipe slightly since I did not have any erythritol.The cheesecake is a slice of heaven!It is so smooth, creamy, and delicious.My favourite part is the caramel sauce. The sauce can be made with coconut milk too!I’m going to keep this caramel sauce stocked in my fridge at all times! The next time I make this I might either make it crustless or make 1/4-1/2 of the dough for the crust.
1. Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water).
2.Stir well until just melted (don’t burn the chocolate!), add in the cream, and sweetener.
3.Stir until smooth and thick.
4.Smooth all over the top of the cooled cheesecake and set back in fridge to set.
CARAMEL SAUCE: *THIS IS THE GREATEST CARAMEL SAUCE!!!
*Note – I made this caramel sauce twice.The first time I tested it in the microwave with coconut milk.It worked great.When the sauce is cooled it will begin to separate a little and eventually harden like fudge.When you are ready to eat it again just heat it up in the microwave and it will melt and be creamy!
·1 cup Just like Sugar (or xylitol)
·6 TBS grass fed butter
· 1/2 cup heavy whipping cream (or full fat coconut milk)
1.Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in.Maria notes that if you don’t work fast, the sweetener will burn.
2.Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan.
3.As soon as it comes to a boil, watch for specks of brown.
4.Immediately add the JUST LIKE SUGAR (xylitol) and the cream to the pan.
5.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.
6.Store in the refrigerator for up to 2 weeks. Use to drizzle all over the cheesecake just before serving.
You can also top with pecan pieces.
Makes 12 servings.
*Nutrition based on Maria’s original recipe
1 slice of Maria’s Turtle Cheesecake = 584 calories, 7 carbs, 2.4 g fiber (4.6 effective carbs)
Maria's Turtle Cheesecake
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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.