Keto Butter Pecan 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 (link below)
  • 1 ½ cup roasted, salted pecans

Instructions

  1. Heat oven to 350°F.
  2. Mix almond flour, crushed pecans, butter and monkfruit sweetener. Press onto the bottom of a parchment paper lined 9-inch springform pan.
  3. 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.
  4. 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.
  5. Refrigerate cheesecake 4 hours.
  6. Just before serving top with roasted pecans and keto caramel sauce.

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