Are you ready to indulge in a rich and creamy Keto Pecan Pie Cheesecake? This low-carb treat combines the classic flavors of pecan pie and cheesecake, all while keeping things keto-friendly!
Ingredients:
- 1 1⁄2 cups almond flour
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 cup granulated erythritol
- 3 cups cream cheese
- 1 cup heavy cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1 tsp salt
Directions:
1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the almond flour, unsweetened cocoa powder, and erythritol. Once mixed, press this crust mixture firmly into the bottom of a springform pan.
3. In a separate bowl, beat the cream cheese with erythritol until creamy and smooth.
4. Add the heavy cream, eggs, and vanilla extract to the cream cheese mixture, blending until everything is well incorporated.
5. Carefully fold in the chopped pecans to add that delightful crunch.
6. Pour the luscious cheesecake filling over your prepared crust in the springform pan.
7. Bake in the oven for about 50-60 minutes, or until the center is set and slightly jiggles when you shake it gently.
8. Once done, let the cheesecake cool at room temperature, then refrigerate it for at least 4 hours (or overnight for best results) before slicing.
Nutritional Values (per serving):
- Serving Size: 1 slice (approximately 1/12 of the cheesecake)
- Calories: 330
- Fat: 30g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
Get ready to impress your taste buds and enjoy this decadent dessert without any guilt! Happy baking!
#KetoDelight #SugarFreeDessert #PecanPie #CheesecakeLovers #LowCarbTreatsAre you ready to indulge in a rich and creamy Keto Pecan Pie Cheesecake? This low-carb treat combines the classic flavors of pecan pie and cheesecake, all while keeping things keto-friendly!
Ingredients:
- 1 1⁄2 cups almond flour
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 cup granulated erythritol
- 3 cups cream cheese
- 1 cup heavy cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1 tsp salt
Directions:
1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the almond flour, unsweetened cocoa powder, and erythritol. Once mixed, press this crust mixture firmly into the bottom of a springform pan.
3. In a separate bowl, beat the cream cheese with erythritol until creamy and smooth.
4. Add the heavy cream, eggs, and vanilla extract to the cream cheese mixture, blending until everything is well incorporated.
5. Carefully fold in the chopped pecans to add that delightful crunch.
6. Pour the luscious cheesecake filling over your prepared crust in the springform pan.
7. Bake in the oven for about 50-60 minutes, or until the center is set and slightly jiggles when you shake it gently.
8. Once done, let the cheesecake cool at room temperature, then refrigerate it for at least 4 hours (or overnight for best results) before slicing.
Nutritional Values (per serving):
- Serving Size: 1 slice (approximately 1/12 of the cheesecake)
- Calories: 330
- Fat: 30g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
Get ready to impress your taste buds and enjoy this decadent dessert without any guilt! Happy baking!
#KetoDelight #SugarFreeDessert #PecanPie #CheesecakeLovers #LowCarbTreats
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