Keto Pecan Pie Cheesecake

Ingredients

For the Keto Crust

1 cup almond flour

3/4 cup crushed pecans

5 tablespoons butter, melted

2 tablespoons Monkfruit sweetener

For the Butter Pecan Cheesecake

3 (8 ounce) packages cream cheese

1/2 cup sour cream

1 cup confectioners Monkfruit Sweetener

3 eggs, room temperature

2 teaspoons vanilla extract

1/4 teaspoon maple extract

1/4 teaspoon butter extract

For the Caramel Pecan Topping

Keto Caramel Sauce

1 ½ cup roasted, salted pecans

Instructions

Heat oven to 350°F.

Mix almond flour, crushed pecans, butter and monkfruit sweetener. Press onto the bottom of a parchment paper lined 9-inch springform pan.

Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla, maple and butter extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 4 hours.

Just before serving top with roasted pecans and keto caramel sauce.

Baking Tip: Cheesecakes like a hot humid environment, instead of baking in a water bath and risking water leaking through your pan you can place a separate dish of water in the oven as the cheesecake cooks to achieve the same goal. This is not essential, but it does help create a cheesecake that doesn’t have cracks.