Description
Keto Butter Pecan Cheesecake is a rich, creamy dessert with delightful nuts added for a gourmet touch. Perfect for those following a low-carb lifestyle.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1 teaspoon butter extract
- A pinch of salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine almond flour and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust in the preheated oven for 10 minutes, then remove and let it cool.
- In a large bowl, beat the softened cream cheese with the powdered erythritol until smooth and creamy.
- Add in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract, butter extract, and a pinch of salt until fully incorporated.
- Fold in the chopped pecans gently into the mixture.
- Pour the cheesecake mixture over the cooled crust and spread evenly.
- Bake in the oven for 40-45 minutes, or until the center is set and the top is slightly golden.
- Turn off the oven and let the cheesecake cool inside with the door ajar for about 1 hour.
- Once cooled, refrigerate the cheesecake for at least 3 hours or overnight for best flavor.
- Serve chilled, optionally garnished with additional chopped pecans.
Notes
- For best flavor, refrigerate overnight.
- Garnish with additional chopped pecans if desired.
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Keto Dessert, Low Carb Recipe, Cheesecake Lovers, Healthy Eating