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Keto Pecan Pie Cheesecake
Keto Pecan Pie Cheesecake
Keto Pecan Pie Cheesecake is a dessert that combines the flavors of pecan pie and cheesecake in a low-carb, high-fat keto-friendly version. It typically features a creamy cheesecake layer topped with a pecan pie-like filling, all on a delicious almond flour crust.
Ingredients
- 1 1/2 cups almond flour
- 1/3 cup melted butter
- 1/4 cup granulated erythritol (or sweetener of your choice)
For the cheesecake filling:
- 16 oz cream cheese softened
- 2/3 cup granulated erythritol
- 2 large eggs
- 1 tablespoon vanilla extract
For the pecan topping:
- 1 cup chopped pecans
- 1/3 cup melted butter
- 1/2 cup granulated erythritol
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine the almond flour, melted butter, and sweetener for the crust. Press the mixture into the bottom of a greased 9-inch springform pan.
- Bake the crust for 12-15 minutes until slightly golden. Remove from the oven and let it cool.
- In a large bowl, beat the cream cheese and erythritol together until smooth.
- Add the eggs and vanilla extract to the cream cheese mixture and beat until well combined.
- Pour the cheesecake filling over the cooled crust and spread it evenly.
- In another bowl, mix the chopped pecans, melted butter, erythritol, heavy cream, and vanilla extract for the pecan topping.
- Spoon the pecan mixture over the cheesecake filling and spread it out.
- Bake the cheesecake in the preheated oven for about 45-50 minutes, or until the center is set.
- Once done, let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight before serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 591kcal (30%)Carbohydrates: 45g (15%)Protein: 11g (22%)Fat: 59g (91%)Saturated Fat: 25g (156%)Polyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 147mg (49%)Sodium: 317mg (14%)Potassium: 159mg (5%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 1411IU (28%)Vitamin C: 0.2mgCalcium: 124mg (12%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
