Keto Pecan Cheesecake
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
For the Keto Crust
1 cup almond flour
3/4 cup crushed pecans
5 tablespoons butter, melted
2 tablespoons Monkfruit sweetener
- For the Butter Pecan Cheesecake
3 (8 ounce) packages cream cheese
1/2 cup sour cream
1 cup confectioners Monkfruit Sweetener
3 eggs, room temperature
2 teaspoons vanilla extract
1/4 teaspoon maple extract
1/4 teaspoon butter extract
- For the Caramel Pecan Topping
Keto Caramel Sauce (link below)
1 ½ cup roasted, salted pecans
Directions
- Heat oven to 350°F.
- Mix almond flour, crushed pecans, butter and monkfruit sweetener. Press onto the bottom of a parchment paper lined 9-inch springform pan.
- Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla, maple and butter extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla, maple and butter extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Refrigerate cheesecake 4 hours.
- Just before serving top with roasted pecans and keto caramel sauce.
- Baking Tip:
- Cheesecakes like a hot humid environment, instead of baking in a water bath and risking water leaking through your pan you can place a separate dish of water in the oven as the cheesecake cooks to achieve the same goal. This is not essential, but it does help create a cheesecake that doesn’t have cracks.
Notes
- This is the recipe for the keto caramel sauce. be sure to read the notes regarding the sweetener so you get the perfect texture
