Prepare the crust:
Preheat your oven to 325°F (163°C). In a mixing bowl, combine the almond flour, sweetener, butter, and a pinch of salt. Stir until the mixture forms a dough-like consistency. Press the mixture into the bottom of a greased 9-inch springform pan to form a crust. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.

Make the filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sour cream and sweetener, and mix until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Bake the cheesecake:
Pour the cream cheese filling into the cooled crust. Smooth the top with a spatula. Bake the cheesecake for 50-60 minutes, or until the center is just set (it may jiggle slightly). Turn off the oven and allow the cheesecake to cool for 1 hour in the oven with the door slightly ajar. Then, refrigerate for at least 4 hours, preferably overnight.

Make the caramel sauce:
In a small saucepan, melt the butter over medium heat. Add the Allulose and cook, stirring frequently, for 3-5 minutes, until it starts to bubble. Carefully add the heavy whipping cream, salt, and molasses. Stir constantly until the sauce thickens (about 5 minutes). Remove from heat and stir in the toasted pecans. Set aside to cool.

Make the chocolate sauce:
In a microwave-safe bowl, heat the Lily’s Chocolate Chips and heavy whipping cream in 20-second intervals, stirring in between, until smooth and melted. Set aside to cool slightly.

Assemble the cheesecake:
Once the cheesecake has chilled and set, pour the cooled caramel sauce over the top of the cheesecake. Drizzle the chocolate sauce over the caramel. Sprinkle with toasted pecans and any additional chocolate chips if desired.

Serve:
Slice the cheesecake and serve chilled. Enjoy your keto-friendly turtle cheesecake!