Quick Description
This Butter Pecan Cheesecake is rich, creamy, and decadent with a buttery almond flour crust, a smooth cheesecake filling, and a sweet caramel pecan topping. It’s the perfect dessert for anyone following a keto or low-carb diet.
Servings & Timing
- Servings: 12
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Chill Time: 4 hours
- Total Time: 5 hours 25 minutes
Ingredients List
For the Keto Crust
- 1 cup almond flour
- ¾ cup crushed pecans
- 5 tablespoons butter, melted
- 2 tablespoons Monkfruit sweetener (or another low-carb sweetener)
For the Butter Pecan Cheesecake
- 3 (8-ounce) packages cream cheese, softened
- ½ cup sour cream
- 1 cup confectioners Monkfruit sweetener (or another low-carb sweetener)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon maple extract
- ¼ teaspoon butter extract
For the Caramel Pecan Topping
- Keto Caramel Sauce (store-bought or homemade)
- 1 ½ cups roasted, salted pecans
Instructions
Make the Keto Crust:
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Preheat the Oven:
- Preheat your oven to 350°F (175°C).
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Prepare the Crust:
- In a mixing bowl, combine the almond flour, crushed pecans, melted butter, and Monkfruit sweetener.
- Press this mixture into the bottom of a parchment paper-lined 9-inch springform pan to form the crust.
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Bake the Crust:
- Bake for 10 minutes, or until the crust is golden. Remove from the oven and let it cool while you prepare the cheesecake filling.
Prepare the Butter Pecan Cheesecake:
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Mix the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and Monkfruit sweetener with an electric mixer until well combined and smooth.
- Add the sour cream, vanilla extract, maple extract, and butter extract, mixing until fully combined.
- Add the eggs, one at a time, beating on low speed after each addition just until incorporated.
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Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
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Bake the Cheesecake:
- Bake at 350°F for 1 hour to 1 hour 10 minutes, or until the center is almost set but slightly jiggly.
- Run a knife around the rim of the pan to loosen the cheesecake. Let the cheesecake cool completely before removing the rim.
Prepare the Caramel Pecan Topping:
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Make the Topping:
- Just before serving, top the cheesecake with the roasted, salted pecans and drizzle with keto caramel sauce.
Chill & Serve:
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Refrigerate the Cheesecake:
- Refrigerate the cheesecake for at least 4 hours (overnight is even better for more flavor).
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Serve:
- Slice and serve chilled. Enjoy this indulgent, low-carb dessert!
Additional Notes
- For a Firmer Cheesecake: If you prefer a firmer cheesecake, you can bake it slightly longer, but be careful not to overbake.
- Sweetener Adjustments: Adjust the amount of sweetener to your preference. Monkfruit is a great keto-friendly sweetener, but you can also use erythritol or stevia.
- Caramel Sauce: If you’re using store-bought keto caramel sauce, be sure to check for sugar-free ingredients. You can also make your own keto caramel sauce for a homemade touch.
Dietary Info
- Keto-Friendly
- Low-Carb
- Gluten-Free
- High-Fat, High-Protein
Ingredient Details & Substitutions
- Almond Flour: You can use coconut flour as a substitute for almond flour in the crust, but reduce the amount to ¼ cup and add more butter if needed for consistency.
- Monkfruit Sweetener: Feel free to substitute erythritol, stevia, or another sweetener, adjusting the amount based on the sweetener used.
- Pecans: You can use walnuts or macadamia nuts if you prefer, but pecans add a lovely flavor to the topping.
Recipe Variations & Serving Suggestions
- Add Chocolate: For a chocolate twist, drizzle the cheesecake with sugar-free chocolate sauce or fold in some cocoa powder to the filling for a chocolate version.
- Top with Berries: Add a handful of fresh berries on top of the cheesecake for added color and freshness.
- Mini Cheesecakes: You can make mini versions of this cheesecake in a muffin tin, reducing the baking time to around 20–25 minutes.
Storage & Make-Ahead
- Refrigerate: Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
- Freeze: This cheesecake freezes well. Store in an airtight container for up to 1 month. Let it thaw in the fridge before serving.
- Make-Ahead: You can make this cheesecake 1–2 days in advance. Just refrigerate and top with pecans and caramel sauce just before serving.
Nutrition (Per Serving)
- Calories: 350 kcal
- Protein: 7 g
- Fat: 30 g
- Carbs: 8 g
- Net Carbs: 4 g
- Fiber: 4 g
FAQs
Q: Can I use a different type of nut in the crust or topping?
Yes, you can use walnuts, macadamia nuts, or hazelnuts for a different flavor in the crust or topping.
Q: Can I make this without the caramel topping?
Yes, the cheesecake is delicious on its own, but the caramel pecan topping adds a decadent touch. If you prefer, you can skip the caramel and use a different topping, like whipped cream or chocolate drizzle.
Q: Can I use a different sweetener?
Yes, feel free to use your preferred low-carb sweetener. Adjust the amount based on the sweetener you use (such as erythritol, stevia, or monkfruit).
Optional Personal Story
This Butter Pecan Cheesecake quickly became a favorite at family gatherings. It’s rich and creamy, and I love how the pecans and caramel topping really take it to the next level. Plus, it’s a great way to indulge in a low-carb dessert!
Call-to-Action
Make this Keto Butter Pecan Cheesecake for your next special occasion or holiday gathering! It’s a show-stopping dessert that’s perfect for anyone on a low-carb or keto diet, and it’s guaranteed to impress!
