Keto Butter Pecan Cheesecake

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!

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 

Baking Tip: 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.