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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!