no bake keto pecan pie cheesecake recipe
Ingredients:
For the Crust:
- 1 ½ cups almond flour
- ¼ cup powdered erythritol or your preferred keto-friendly sweetener
- ¼ cup melted butter
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup powdered erythritol or your preferred keto-friendly sweetener
- 1 tsp vanilla extract
- ½ cup heavy cream
For the Pecan Topping:
- 1 cup chopped pecans
- 2 tbsp butter
- 2 tbsp powdered erythritol or your preferred keto-friendly sweetener
- 1 tsp vanilla extract
Instructions:
- Prepare the Crust:
- In a bowl, mix almond flour, powdered erythritol, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to create an even crust. Place it in the refrigerator to set while you prepare the filling.
- Prepare the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered erythritol and vanilla extract. Mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and well incorporated.
- Assemble the Cheesecake:
- Take the crust out of the refrigerator and spread the cheesecake filling evenly over the crust.
- Prepare the Pecan Topping:
- In a skillet, melt the butter over medium heat.
- Add chopped pecans and sauté for a few minutes until they are toasted and fragrant.
- Sprinkle powdered erythritol over the pecans and stir until they are coated.
- Remove from heat and stir in vanilla extract.
- Top the Cheesecake:
- Spread the pecan topping over the cheesecake filling in the pan.
- Chill and Serve:
- Place the cheesecake in the refrigerator and let it chill for at least 4 hours, or until set.
- Once chilled, remove the sides of the springform pan.
- Slice and serve your delicious no-bake keto pecan pie cheesecake!
Enjoy your keto-friendly pecan pie cheesecake without worrying about added sugars and excess carbs. Remember to store any leftovers in the refrigerator.
