This rich Keto Butter Pecan Cheesecake is an incredibly decadent low carb dessert! With a delicious pecan crust, creamy cheesecake, keto caramel sauce and roasted pecans, you would never guess this is just 3.5 net carbs per slice!
How to Make a Low-Carb Cheesecake
- Heat oven to 350°F.
- Mix almond flour, crushed pecans, butter, and monkfruit sweetener. Press onto the bottom of a parchment paper-lined 9-inch springform pan.
- 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.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run a knife around the rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Just before serving top with roasted pecans and keto caramel sauce.
How to Store Your Butter Pecan Cheesecake
You can store your keto cheesecake in the way you would store any other cheesecake. Simply store any leftovers, if you have any, in the refrigerator to keep your cheesecake fresh and moist. Covering with a plastic wrap or foil will help to keep it from drying out; nobody likes a dry cheesecake!
Your cheesecake can be stored in this way for up to one week. A top tip for storing your cheesecake is to transfer it back to the pan when you are ready to store it and cover the surface of the pan with foil or plastic wrap. This will prevent any marks on the surface of your delicious dessert.
You Can Freeze a Keto-Friendly Cheesecake
Did you know that you can freeze a keto-friendly cheesecake? Well, you can! You can store your Keto Butter Pecan Cheesecake in the freezer for 1-2 months. Just remember to thaw it before serving. Before you freeze your cheesecake, ensure that it has cooled to room temperature.
Tips for the BEST Keto-Friendly Cheesecake
If you want your cheesecake to go above and beyond all expectations, I have some fabulous tips for you to ensure that your cheesecake is top-tier!
Don’t over mix your cheesecake batter. First of all, I see a lot of people over-beating the cheesecake batter. This creates too many air bubbles which cause the cheesecake to puff out during baking and crack during cooling. Nobody wants a crack-filled cheesecake! If you do happen to beat the cheesecake a little too vigorously, remember that you can let it rest for about five minutes before pouring into the pan. This will allow most of the air bubbles to rise to the surface.
Do you need a water bath? Cheesecakes like a hot humid environment, instead of baking in a water bath and risking water leaking through your pan you can place a separate dish of water in the oven as the cheesecake cooks to achieve the same goal. This is not essential, but it does help create a cheesecake that doesn’t have cracks.
Chill your cheesecake properly. Allowing your cheesecake plenty of time to cool will help it to remain free of cracks. I tend to bake a cheesecake the day before it is required to make sure it can cool down completely to room temperature before refrigerating.
Don’t overcook. One of the most frequently asked questions I get when it comes to cheesecakes, other than how to prevent cracks, is how do you test when it is done. Well, the best test is by its appearance. The edges of the cheesecake should be set, with a pool in the center of 2-3 inches. The cake should look like it has puffed out a little but should barely be beginning to brown. Opening the oven to keep checking your cheesecake will only cause more cracks so try to keep your hands off!
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