Keto butter pecan cheesecake

Keto Butter Pecan Cheesecake[edit]

Keto Butter Pecan Cheesecake is a delicious, low-carb dessert that is perfect for those following a keto diet. This recipe is easy to make and is sure to satisfy your sweet tooth.

Ingredients[edit]

1 1/2 cups of almond flour
1/2 cup of butter, melted
1/4 cup of erythritol
1 teaspoon of vanilla extract
2 cups of cream cheese, softened
1/2 cup of heavy cream
2 eggs
1 cup of pecans, chopped
1/2 cup of butter, for pecan topping
1/4 cup of erythritol, for pecan topping

Instructions[edit]

Preheat your oven to 350°F (175°C).
In a bowl, combine the almond flour, melted butter, erythritol, and vanilla extract. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese, heavy cream, eggs, and erythritol until smooth. Pour this mixture over the cooled crust.
In a skillet, melt the butter for the pecan topping. Add the erythritol and pecans, and cook until the pecans are toasted and the erythritol is dissolved.
Pour the pecan topping over the cheesecake filling.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly browned.
Allow the cheesecake to cool in the pan on a wire rack for 10 minutes, then remove the sides of the pan and allow to cool completely.
Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

Time[edit]

Preparation time: 20 minutes
Cooking time: 60 minutes
Total time: 80 minutes

Nutritional Information[edit]

Calories: 450
Fat: 40g
Carbohydrates: 10g (Net Carbs: 5g)
Protein: 8g

Recipes (external)[edit]

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