Keto Butter Pecan Cheesecake
Ingredients:
Crust:
- 1 ½ cups almond flour
- ½ cup pecans, finely chopped
- ¼ cup unsalted butter, melted
- 2 tablespoons erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup powdered erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup heavy cream
- ½ teaspoon butter extract (optional, for extra flavor)
Butter Pecan Topping:
- ½ cup pecans, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons powdered erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together almond flour, chopped pecans, melted butter, erythritol, and vanilla extract until well combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and powdered erythritol together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, heavy cream, and butter extract (if using).
- Pour the cheesecake batter over the cooled crust, spreading it out evenly.
3. Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
4. Prepare the Butter Pecan Topping:
- In a small skillet, melt the butter over medium heat.
- Add the chopped pecans and cook, stirring frequently, until the pecans are toasted and fragrant, about 3-5 minutes.
- Stir in the erythritol, vanilla extract, and a pinch of salt. Cook for another minute, then remove from heat and let the topping cool slightly.
5. Assemble the Cheesecake:
- Once the cheesecake is fully chilled and set, remove it from the springform pan.
- Spoon the butter pecan topping over the top of the cheesecake, spreading it evenly.
6. Serve:
- Slice and serve your Butter Pecan Cheesecake chilled. Enjoy the rich, buttery flavors with a keto-friendly twist!
Nutrition Information (per serving, based on 12 servings):
- Calories: ~350 kcal
- Carbs: ~5g net carbs
- Protein: ~7g
- Fat: ~35g
- Fiber: ~2g
Tips:
- Crust: For extra flavor, toast the pecans lightly before adding them to the crust mixture.
- Sweetener: Adjust the sweetness to your taste preference by using more or less erythritol.
- Storage: Store the cheesecake in the refrigerator for up to 5 days. It can also be frozen for longer storage.
This Keto Butter Pecan Cheesecake is a rich and satisfying dessert that’s perfect for any occasion while keeping your carb intake low. Enjoy!