Keto Pecan Pie Cheesecake
Just made up this heavenly Keto Pecan Pie Cheesecake and I’m in dessert paradise Creamy cheesecake filling on a buttery almond flour crust, topped with a luscious pecan pie glaze – it’s pure keto indulgence Plus, it’s so easy to make! A perfect treat for satisfying those sweet cravings without the guilt. Trust me, this one’s a keeper
Here’s a detailed recipe for Keto Pecan Pie Cheesecake:
Keto Pecan Pie Cheesecake
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/2 cup melted butter
- 1/4 cup Lakanto Golden Monkfruit Sweetener
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1/2 cup heavy cream
- 3 large eggs
- 2/3 cup Lakanto Golden Monkfruit Sweetener
- 1 tsp vanilla extract
For the pecan pie glaze topping:
- 1/2 cup pecans, chopped or whole
- 1/2 cup butter
- 4 tbsp Lakanto Golden Monkfruit Sweetener
- 4 tbsp Lakanto Sugar-Free Maple Syrup
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Instructions:
- Preparation:
- Preheat your oven to 375°F (190°C).
- Grease the bottom of a 9-inch springform pan with butter or coconut oil cooking spray.
- Prepare the crust:
- In a bowl, combine almond flour, melted butter, and Lakanto Golden Monkfruit Sweetener until well mixed.
- Press the mixture into the bottom of the prepared springform pan to form the crust.
- Bake the crust for 8 minutes, then remove from the oven. Reduce the oven temperature to 325°F (163°C).
- Make the cheesecake filling:
- In a mixing bowl, beat the eggs, vanilla extract, and Lakanto Golden Monkfruit Sweetener together until smooth.
- Gradually add the softened cream cheese to the egg mixture, mixing in small amounts at a time.
- While still mixing, pour in the heavy cream and continue mixing until all ingredients are well combined and creamy.
- Bake the cheesecake:
- Pour the cheesecake filling over the baked crust in the springform pan.
- Place the pan in the preheated oven and bake for 50 minutes.
- After baking, turn off the oven and let the cheesecake sit inside for an additional hour.
- Remove the cheesecake from the oven and refrigerate for several hours until fully chilled.
- Prepare the pecan pie glaze topping:
- In a small saucepan, combine the chopped pecans, butter, Lakanto Golden Monkfruit Sweetener, and Lakanto Sugar-Free Maple Syrup.
- Bring the mixture to a light boil, stirring constantly until it thickens slightly and browns.
- Assemble the cheesecake:
- Pour the pecan pie glaze topping over the chilled cheesecake, spreading it evenly.
- Allow the glaze to cool and set on top of the cheesecake.
- Serve and enjoy:
- Once the glaze has cooled and set, use a knife to loosen the edges of the cheesecake from the springform pan.
- Carefully remove the sides of the pan.
- Cut the cheesecake into slices and serve.
This Keto Pecan Pie Cheesecake is a delightful combination of creamy cheesecake and sweet pecan pie flavors, making it the perfect indulgence for anyone following a low-carb lifestyle! Enjoy each rich and satisfying slice while staying true to your keto goals