Keto Pecan Pie Cheesecake

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:

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

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