Keto Pecan Pie Cheesecake

#ketodessert #ketofriendly #ketocheesecake #ketopecancheesecake

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Keto pecan pie cheesecake with crunchy pecan crust and pecan keto caramel topping is one of the best keto desserts. Gather your ingredients before starting, I usually get out my ingredients the day before I make my cheesecakes, the cream cheese, eggs, butter all need to be room temperature for best results.

What you need:

PECAN PIE CRUST INGREDIENTS

Roasted pecans 1/2 cup/2 oz

Roasted almonds 1 cup/5.3 oz

Almond flour 1/4 cup/0.8 oz

Low carb sweetener Swerve 1/4 cup or erythritol 1/4 cup + stevia 3 drops

Melted butter 1/2 cup

CHEESECAKE INGREDIENTS

Cream cheese 21 oz

Sour cream 1/2 cup

Low carb sweetener Swerve 1/2 cup or erythritol 1/2 cup + 3 drops of stevia

4 Large eggs

Vanilla essence 1 tsp

Cinnamon 1/2 tsp

PECAN PIE TOPPING INGREDIENTS

Roasted pecans 2/3 cup/70 g/2.5 oz

Butter 1/2 cup/100 g/3.5 oz

Low carb brown sweetener or erythritol 1/2 cup

Heavy whipping cream 1/2 cup/110 ml

Instructions

Turn on the oven to 350 F.

Roast 1 cup of almonds and 1/2 cup of pecans for the crust plus 2/3 cup for the topping on a hot pan for 2 minutes. Don't roast it for longer because pecans start to burn very fast. When roasted, set aside part of pecans for the topping. You will need it later.

Grind the nuts for the crust in a food processor. Add almond flour, sweetener and melted butter. Mix for a minute more then stop. Now get your cheesecake pan ready.

*When baking this cheesecake you will do a water bath, so you will need a pan that is bigger than your cheesecake pan that you will sit the cheesecake down into, then add water slowly to the bigger pan, I use a bigger cake pan or rectangular oven pan.*

Wrap the outside of your pan with foil, this will keep the water bath from seeping into the pan when baking the cheesecake.

Press the crust in a round cake tin, layered with a parchment paper, and lightly spray the sides of your pan with Pam spray. You won't need the bigger pan for this step.

Bake in a preheated oven on 350 F for 10 minutes or until started to be golden brown on the edges.

Prepare cream cheese mixture. Mix or whisk cream cheese with sour cream, sweetener, eggs, vanilla and cinnamon.

Warning your crust and pan will be hot. Pour the mixture over the crust, now place your cheesecake pan in the larger pan, slide into the oven shelf carefully, slowly pour water into this bigger pan, making a water bath around the cheesecake. This helps the cheesecake to not burn around the sides. Now bake on 320 F for 30-50 minutes or until baked (not runny). When it's baked leave it to cool for 15 minutes and put remaining roasted pecans on top.

Cheesecake might crack on the edges but don't worry, it will be covered with topping. 

Let this cool before making your topping

How to make keto topping?

Melt the butter with sweetener and whisk on a low heat until butter start to be golden brown.

Add heavy whipping cream, whisk well to combine and pour gently over the cake with pecans on top.

Set the cake aside and leave it to cool for few hours before serving.

Enjoy!

Notes

This cake is for round cake tin 9 inch diameter. I use springform cake pans. That the sides open for easy cutting and serving.