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Keto Butter Pecan Cheesecake

Keto Butter Pecan Cheesecake

These flavors are so smooth and have the perfect balance of sweet and salty. Keto butter pecan cheesecake tastes just like the ice cream!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Servings 8 servings
Calories 365 kcal

Equipment

  • Mixing Bowl
  • Springform Pan

Ingredients
  

Keto Crust

  • 1 1/2 cups Almond Flour
  • 5 tbsp Melted Butter
  • 1 tsp Vanilla
  • 1/2 cup Ground Pecans
  • 2 tbsp Swerve Confectioner's Sugar Substitute

Butter Pecan Cheesecake

  • 16 ounces Cream Cheese softened
  • 2 tbsp Sour Cream
  • 1 tbsp Heavy Whipping Cream
  • 2 large Eggs
  • 1 cup Swerve Confectioner's Sugar Substitute
  • 1 1/2 tbsp Butter Extract
  • 1 tsp Vanilla
  • 2/3 cup Chopped Pecans

Instructions
 

  • Preheat the oven to 350 degrees.
  • Add the crust ingredients to a mixing bowl, and stir to combine well.
  • Press the crust mixture into the bottom of a well greased springform pan.
  • Bake for 10-15 minutes, or until lightly browned.
  • Place the cream cheese and 1 cup of Swerve into a mixing bowl, and blend until smooth.
  • Add the sour cream, heavy whipping cream, eggs, butter extract and vanilla to the mixing bowl, and beat until creamy.
  • Fold in the pecans.
  • Remove the crust from the oven, and smooth the cheesecake mixture over it.
  • Bake for 30-35 minutes, or until cooked through with just a small amount of jiggle left in it.
  • Let the cheesecake cool to room temperature completely, before chilling in the fridge for at least 2 hours before serving.

Notes

Calories: 365 Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.