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High Protein Recipe

Keto Butter Pecan Cheesecake

Updated on 5 min read
keto butter pecan cheesecake recipe 5 719x1024 1 High Protein Recipe

Quick Description

This Keto Butter Pecan Cheesecake features a crunchy almond flour and pecan crust, a creamy cheesecake filling, and is topped with roasted pecans and sugar-free caramel sauce. It’s a rich, decadent dessert that’s perfect for keto or low-carb diets.

Servings & Timing

  • Servings: 8–10
  • Prep Time: 15 minutes
  • Cook Time: 1 hour to 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 any other keto-friendly sweetener)

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • ⅓ cup Monkfruit sweetener
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 1 teaspoon butter extract
  • 3 large eggs

For the Topping:

  • ½ cup roasted pecans, chopped
  • Keto caramel sauce (for drizzling on top, optional)

Instructions

Make the Keto Crust:

  1. Preheat the Oven:
    • Preheat the oven to 350°F (176°C).
  2. Prepare the Crust:
    • In a bowl, mix together the almond flour, crushed pecans, melted butter, and Monkfruit sweetener.
    • Press the mixture evenly into the bottom of a 9-inch springform pan lined with parchment paper.

Prepare the Cheesecake Filling:

  1. Mix the Cream Cheese:
    • In a large mixing bowl, beat the cream cheese and Monkfruit sweetener with an electric mixer until well combined and smooth.
  2. Add the Sour Cream and Extracts:
    • Add the sour cream, vanilla extract, maple extract, and butter extract to the cream cheese mixture and mix well.
  3. Incorporate the Eggs:
    • Add the eggs, one at a time, mixing on low speed after each addition just until blended. Be careful not to overmix the batter.
  4. Pour over the Crust:
    • Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.

Bake the Cheesecake:

  1. Bake:
    • Bake in the preheated oven for 1 hour to 1 hour 10 minutes, or until the center of the cheesecake is almost set (it should still have a slight jiggle in the center).
    • If the top starts to brown too much, you can cover it loosely with foil during the last 15 minutes of baking.
  2. Cool the Cheesecake:
    • Once the cheesecake is baked, run a knife around the edge of the pan to loosen the cake.
    • Let the cheesecake cool in the pan, then refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.

Add the Topping and Serve:

  1. Top with Roasted Pecans:
    • Just before serving, sprinkle the roasted pecans on top of the cheesecake for added crunch and flavor.
    • Drizzle with keto caramel sauce if desired.
  2. Serve and Enjoy!
    • Slice and serve your Keto Butter Pecan Cheesecake chilled, and enjoy the rich, creamy texture with the nutty, sweet topping!

Additional Notes

  • Make-Ahead Option: This cheesecake can be made a day ahead. In fact, it will taste even better after chilling overnight.
  • Topping Variations: You can swap the roasted pecans with other nuts like walnuts or macadamia nuts if preferred.
  • Keto Caramel Sauce: If you prefer a homemade keto caramel sauce, it can be made with erythritol, heavy cream, butter, and a pinch of vanilla extract.

Dietary Info

  • Keto-Friendly
  • Low-Carb
  • Gluten-Free
  • Sugar-Free
  • Dairy-Based

Ingredient Details & Substitutions

  • Cream Cheese: Use full-fat cream cheese for the creamiest texture.
  • Sour Cream: If you don’t have sour cream, Greek yogurt can be used as a substitute.
  • Sweetener: Adjust the sweetness based on your taste. Use your preferred low-carb sweetener like Stevia, Erythritol, or Monk Fruit.
  • Butter Extract: If you can’t find butter extract, you can use vanilla extract or simply omit it.

Recipe Variations & Serving Suggestions

  • Chocolate Version: Add unsweetened cocoa powder to the cheesecake filling for a chocolate twist.
  • Berry Cheesecake: Top the cheesecake with fresh berries such as raspberries, blackberries, or strawberries for added freshness and a pop of color.

Storage & Make-Ahead

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freeze: This cheesecake freezes well for up to 2 months. Let it thaw in the fridge overnight before serving.

Nutrition (Per Serving)

  • Calories: 350 kcal
  • Protein: 7 g
  • Fat: 30 g
  • Carbs: 7 g
  • Net Carbs: 3 g
  • Fiber: 4 g

FAQs

Q: Can I make this cheesecake dairy-free?
Yes, you can use dairy-free cream cheese and coconut cream in place of sour cream for a dairy-free version.

Q: How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set but still slightly jiggly. It will firm up as it cools.

Q: Can I use a different crust?
Yes! You can replace the pecan-almond crust with a coconut flour or almond flour crust for a different flavor.

Optional Personal Story

This Keto Butter Pecan Cheesecake is one of my favorite desserts for special occasions. It’s rich, creamy, and has that perfect balance of sweetness and nuttiness — plus, it’s easy to make and perfect for anyone following a low-carb or keto lifestyle!

Call-to-Action

Make this Keto Butter Pecan Cheesecake for your next gathering or as a special treat. It’s sure to impress everyone — keto or not!

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