Description
This Keto Butter Pecan Cheesecake is a delicious low-carb dessert perfect for any occasion.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsalted butter, melted
- 2 tbsp erythritol or other keto-friendly sweetener
- 1 tsp vanilla extract
- 1 package (8 oz) cream cheese, softened
- ½ cup sour cream
- ½ cup powdered erythritol
- 2 large eggs
- 1 cup pecans, chopped
- 1 tsp caramel extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour, melted butter, and erythritol to create the crust mixture. Press into the bottom of a springform pan.
- Bake the crust for 10 minutes and let it cool.
- In a mixing bowl, beat cream cheese until smooth, then add sour cream, powdered erythritol, eggs, and vanilla extract, mixing until well combined.
- Fold in chopped pecans and caramel extract.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the center is set.
- Allow to cool completely before refrigerating for at least 4 hours.
- Serve chilled, garnished with additional pecans if desired.
Notes
- For best texture, ensure cream cheese is fully softened before mixing.
- You can substitute other nuts if you don’t have pecans.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg