Keto Pecan Pie Cheesecake Recipe:

Crust:

• 1 ½ cups almond flour
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated low-carb sweetener

Cheesecake Filling:

• 16 ounces cream cheese, softened
• ½ cup granulated low-carb sweetener
• 2 large eggs
• 1 teaspoon vanilla extract

Pecan Pie Topping:

• 1 cup pecans, chopped
• ¼ cup unsalted butter
• ¼ cup heavy cream
• ¼ cup granulated low-carb sweetener
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
2. In a bowl, combine almond flour, melted butter, and sweetener for the crust. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let it cool.
3. In a separate bowl, beat the cream cheese, sweetener, eggs, and vanilla extract until smooth. Pour the mixture over the cooled crust and spread it evenly.
4. Bake the cheesecake for 30-35 minutes or until the center is set. Remove from the oven and let it cool completely.
5. For the pecan pie topping, melt the butter in a saucepan over medium heat. Add the chopped pecans and cook for 2-3 minutes, stirring occasionally. Add the heavy cream, sweetener, and vanilla extract. Cook for an additional 2-3 minutes until the mixture thickens slightly.
6. Pour the pecan pie topping over the cooled cheesecake and spread it evenly. Refrigerate for at least 4 hours or overnight to set.

Nutrition Facts (per serving):

• Calories: approximately 410
• Fat: 39g
• Protein: 8g
• Total Carbohydrates: 9g
• Fiber: 4g
• Net Carbs: 5g

Please note that the nutrition information provided is an estimate and may vary based on specific ingredients used and serving sizes.