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!