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These low carb pecan turtle cheesecake bars started out as an unbelievably rich and velvety chocolate cheesecake with a pecan crust that tasted of buttered pecans and brown sugar. It was an amazing combination but unfortunately the intense chocolate flavor overpowered the lush homemade sugar free caramel sauce I spooned over the top.
Since bringing you the low carb Cranberry Walnut Crumb Bars a few weeks ago, I have found myself consumed with dessert bars. It’s funny, I never was a fan of them growing-up. I much preferred cookies and cake — and candy, I can’t forget candy. One of my favorite candies was chocolate caramel turtles which my mother surprised us with one year…. oh, way back in the late 1970’s.
This amazingly delicious low carb and sugar-free recipe has a few steps, but none that take very long to complete. It can even be prepared two ways; one way for those who like to have control over all of the ingredients they consume and one for those who are pressed for time and don’t mind using store bought shortcuts.
Do I Have To Make the Sugar Free Fudge Sauce and Keto Caramel Sauce by Scratch?
NO.
Feel free to use your favorite store bought sugar-free caramel sauce and sugar-free fudge sauce for this recipe.
NOTE: If you opt to prepare these no-bake dessert bars completely by scratch, there will most likely be some caramel and hot fudge sauce left over, however, I calculated the carb counts based on using the entire recipes of each of them.
Check out these great recipes, too!
- Caramel Pecan Pie Squares – tastes like pecan pie.
- Cranberry Walnut Crumb Bars – utterly tangy and delicious!
- My Favorite Low Carb Lemon Bars – a bright lemony classic!
- Nana’s Cheese Pie – simple and simply the best crustless cheesecake.
- Low Carb Chocolate Lasagna – tastes just like the real thing!
Pecan Turtle Cheesecake Bars are net 5 carbs per serving
Low Carb Sugar-Free Pecan Turtle Cheesecake Bars
Ingredients
- 1 recipe Homemade Low Carb Caramel Sauce (or store bought sugar-free caramel sauce)
- 1 recipe Low Carb Hot Fudge Sauce (or store bought sugar-free hot fudge sauce)
Brown Sugar Pecan Crust
- 1 cup toasted pecans, ground (4 oz/ 114 g)
- 1 cup Almond Flour (4 oz / 114 g)
- 1/4 cup whey protein powder (25 g) (I use Isopure zero carb)
- 1/3 cup Sukrin Gold, powdered (70 g)
- 4 tablespoons salted butter, melted (2 oz/ 57 g)
Vanilla Cheesecake
- 2 1/2 packages cream cheese, softened (20 oz / 567 g)
- 1/2 cup heavy cream, whipped (4 oz/ 118.29 ml)
- 2/3 cup Sukrin Melis (3 oz / 85 g)
- 1 tablespoon (15 g) vanilla extract
- 1/2 teaspoon Stevia Glycerite (or more of your favorite sweetener to taste)
Topping
- 1 cup toasted pecans, chopped (4 oz/ 114 g)
- caramel sauce for drizzling
- fudge sauce for drizzling
Instructions
Preparation:
- Prepare the Homemade Low Carb Caramel Sauce and Low Carb Hot Fudge Sauce. They can be made several days before. Alternately, purchase sugar-free caramel sauce and sugar free hot fudge sauce from the store.
- Preheat oven to 350 and toast all of the pecans (2 cups). Cool.
- Spray a 9X9 inch square baking pan with baking spray and line with a sheet of parchment long enough so that it over hangs two sides. This will help you remove the bars in 1 large piece for easier cutting and serving.
Brown Sugar Pecan Crust:
- Grind the Sukrin Gold in a coffee grinder and add it to a medium bowl. Grind the pecans in a coffee grinder or in a small food processor and add them to the medium bowl with the sweetener. Add the rest of the dry ingredients and whisk together thoroughly. Melt the butter and mix it into the dry ingredients. The mixture should hold together when squeezed gently in your hand. If not, add 1-2 tablespoons more melted butter.
- Dump the crust ingredients into the prepared pan and lay a piece of waxed paper over the mixture. Using a flat bottomed glass, very firmly press the mixture into the pan.
Cheesecake Layer:
- Wipe out the bowl and add the softened cream cheese. Mix gently with a hand mixer to loosen-up the cream cheese. Add the vanilla and stevia glycerite and mix until completely incorporated. Sift the Sukrin Melis into the cheese mixture and beat until light and fluffy.
- In a smaller bowl, whip the heavy cream until stiff. Visually divide the whipped cream into thirds and gently fold each third into the cream cheese mixture. Pour the cream cheese layer into the pan and evenly spread over the crust. Sprinkle the remaining chopped pecans over the top of the cheesecake. Cover and refrigerate overnight.
Assemble:
- Heat the caramel and hot fudge sauces in the microwave until warm and of a pour-able consistency, stir. Remove the cheesecake from the refrigerator and run a thin, sharp knife around the inside edge of the pan. Grab the parchment paper overhanging the sides and lift the Pecan Turtle Cheesecake out of the pan. This takes a little care and patience. Cut into 16 bars. Drizzle the caramel and hot fudge over each bar before serving.
- NOTE: I like putting the sauces in a small squeeze bottle to decorate the tops of the bars. Alternately, the sauce can be spooned into plastic bags. Snip the corner of each bag and squeeze the sauces over the bars.
Notes
Corrected an error found in the crust! Reduced butter from 8 T to 4 T!
Nutrition
Angel
March 3, 2019 at 8:43 pmI actually made this about two or three months ago, but every time I look through your website I’m dying to make it again. It was so rich and delicious and tasted like any other high carb desert. I’ve made some of your crusts with coconut before, and although I love those, I must say the pecan crust was a huge hit in my household. But, the biggest surprise for me was the caramel be chocolate sauce. Really, the caramel sauce tasted like caramel – it was incredible. I used a different low carb syrup (Lakanto Monkfruit Syrup) and it was just as incredible. This one was a big hit !
Kim
March 5, 2019 at 9:28 amI’m so glad you liked the recipe, Angel. I’m also happy to hear that the Lakanto syrup worked. I’ll have to try it and see how it affects the texture. Thanks so much for coming back and letting me know that you enjoy the recipe. Have a wonderful week! -Kim
Katie Crenshaw | A Fork's Tale
December 26, 2018 at 5:50 amYou always make the most delicious looking desserts. I wish I lived near you!!! I would be at your house all the time. These Pecan Turtle Cheesecake Bars look AMAZING. They are a perfect treat for when I am cutting back on sugar. Thanks for the recipe.
Cheryl
December 16, 2018 at 9:47 amKim, I made these last week for dessert and my family couldn’t believe they were low carb! I purchased some SF sauces from the store to keep it easy. Thanks for the recipe!
Debbie
August 23, 2018 at 1:31 pmCame across this amazing looking recipe today. Thank you from a recently diagnosed Type 1 diabetic. I plan to make it this weekend.
Just a bit of trivia, the girl that sang the song in the commercial” umm I love Turtles” is actually Canadian from Southern Ontario, where I hail from.
Kim
August 23, 2018 at 2:02 pmThanks for the trivia, Debbie. I hope you enjoy the recipe. -Kim
Patti
July 15, 2018 at 2:38 pmHi Maven,
I can’t have the whey protein powder. Do I have to use a protein powder.? Also on the what if I don’t have the Surkin melts. Do I use more Surkin powder. Great recipe. I don’t have the glycerite either so I will use swerve.
Thanks
Kim
July 16, 2018 at 2:12 pmHi Patti. The protein powder gives the crust a more cookie-like texture, but you don’t have to use it. I use the stevia glycerite because I am sensitive to the cooking effect of erythritol – it can burn my throat. Sweeten to taste with what you have – Swerve. If you have any more questions, let me know. -Kim
susan
March 27, 2018 at 12:09 pmOMG! This is literally the BEST dessert I have ever made or eaten. I love your recipes.
Catherine
February 28, 2018 at 2:36 pmThis was a stunning recipe Kim. My local health food store sold the Sukrin brown sugar butnot the fibre syrup. I substituted coconut nectar (syrup) – same low glycemic product and 13g carbs per tablespoon. However there is no fibre in it so the carb count did not net down. Worth the extra calories and carbs. My son who doesn’t follow a keto diet thought it was delicious as well.
Kim
February 28, 2018 at 3:42 pmGreat to hear, Catherine. This is one of my husbands favorite recipes so I’m thrilled your son liked it, too. Thank you for sharing your ingredient sub and for taking the time to comment. Enjoy your week! -Kim
Rebecca
October 7, 2017 at 1:41 pmIs there a substitute for sukrin gold?? It isn’t sold where I live.
Kim
October 7, 2017 at 1:56 pmRebecca, I’m posting a recipe for a pretty good substitute on Thursday. Sukrin Gold is still hands down the best, but the recipe posting on Thursday is just fine for baking. -Kim
Rebecca
October 7, 2017 at 3:19 pmOh shoot I need to make it tonight for Canadian thanksgiving tomorrow.
Kim
October 7, 2017 at 3:20 pmRebecca, add a little maple extract to the sweetener. It will be fine. -Kim
Rebecca
October 7, 2017 at 3:41 pmThanks!!
Rebecca
October 7, 2017 at 3:38 pmOh shoot I needed to make this tonight for canadian thanksgiving tomorrow.
Kim
October 7, 2017 at 3:40 pmRebecca, you can try it without the syrup or look for another recipe. If you can find sugar free chocolate fudge in the grocery store. You can buy sugar free from the store and don’t have to make it all from scratch. -Kim
Rebecca
October 7, 2017 at 3:42 pmI have recipes for chocolate and caramel sauce just needed something replace in the crust thanks so much I’ll try the maple extract!!
Misa
July 8, 2017 at 3:16 pmI made this for my 15 yo daughter’s family
birthday party. We are a family of foodies
so I’m expected to make only yummy stuff.
Your Pecan Turtle Cheesecake was a hit!
Thank you for sharing your recipe!
Kim
July 9, 2017 at 8:24 amMisa, I am thrilled that your family liked the recipe. It’s one of my husbands favorites. A belated Happy Birthday to your daughter! Fifteen is a great year. Thank you so much for taking the time to leave a comment and enjoy your week. -Kim
Ade
February 22, 2017 at 12:54 amPeople are asking; why “turtle”?
Kim
February 22, 2017 at 7:47 amHi Ade. Look up caramel turtle on google and you will see some pictures. The traditional candy was a cluster of almonds stuck together with a dollop of caramel and then covered in chocolate. The portion of almonds that were uncovered looked like legs and the whole candy loosely resembled a turtle. Desserts covered with both chocolate and caramel are often referred to as “turtle”. You can find images on “turtle cheesecake” on Google as well. -Kim
Ade
February 22, 2017 at 8:50 amThank you! :-)
Liz
December 29, 2016 at 5:41 amI made this over the Christmas holiday. UH-MAIZ-ING!!!!
Kim
December 29, 2016 at 2:39 pmWow! Great, Liz. I’m so glad you liked it. -Kim
Vicky @ Tasteaholics
February 1, 2016 at 11:20 amThese look amazing! I love desserts that are just oozing caramel. Thanks for the recipes. I love Sukrin Melis, it’s so handy to have.
Kim
February 1, 2016 at 12:52 pmThanks Vicky. I agree. I like the Sukrin products, too. :) -Kim
Fran @ G'day Souffle'
November 29, 2015 at 6:16 pmI remember eating Peanut Clusters in the 60s and 70s- they looked like ‘turtles’ so I think those were the same thing you were talking about. Your recipe looks lovely and maybe I could ‘cheat’ and actually use sugar for this dessert?
Kim
November 29, 2015 at 6:52 pmFran, yes! That is exactly what I was talking about but they were made with pecans. They were so good and my favorite candy. I’m sure your dessert will be lovely! Thanks! -Kim
Sandy
November 20, 2015 at 8:18 amI love the ound of these recipes but when you advertise a product that most do not have or want and then with no alternative we cant make it…………….
Kim
November 20, 2015 at 8:29 amI understand what you are saying Sandy. I always try to offer subs for ingredients and I did state in both the post and the recipe that one could use store bought sugar-free caramel sauce and sugar-free fudge sauce for those who do not want to make their own. I will check the recipe and see if I missed any ingredients that have a sub. Thanks for the reminder! Have a nice day! -Kim