Keto Cheesecake with Pecan Almond Crust
Keto cheesecake with pecan almond crust is a low-carb, high-fat dessert for those following a ketogenic diet. The crust is made with a mixture of ground pecans and almond flour, which provides a delicious and nutty flavor that complements the creamy cheesecake filling.
Servings: 16 slices
Calories: 304kcal
Equipment
- 1 springform
Ingredients
For Crust
- 1 cup Pecans
- 1 Cup Almond meal
- 3 tablespoon Sweetener
- 4 Tbsp Butter at room temperature
- 1 tsp Cinnamon
- ¼ tsp salt
For Cheesecake
- 1½ lbs Cream Cheese at room temperature
- 1 cup Sweetener
- 1 tsp Vanilla
- 3 lg Eggs at room temperature
Instructions
- Preheat the oven to 300℉.
For Crust:
- Ground the pecans into a meal consistency.1 cup Pecans
- Add the almond meal, butter, sweetener, and cinnamon.3 tablespoon Sweetener, 1 tsp Cinnamon, 4 Tbsp Butter
- Mix until you create a wet sand consistency
- Press mixture to the bottom of a springform pan. You can bake the crust, but I prefer not to. I found that when I prebake the crust, it ends up with a harder crust than I would like.
For the Cheesecake:
- In a medium bowl, add the cream cheese. Whip with a rubber spatula until the cream cheese is smooth and creamy.1½ lbs Cream Cheese
- Add the sweetener and vanilla extract. Combine until well incorporated.1 cup Sweetener
- Add one egg at a time until well incorporated. The mixture will begin to soften and liquefy.3 lg Eggs
- Pour mixture into springform pan with crust inside. I do a few taps on the side of the mold to allow air bubbles to come out. Bake in the oven for 45 minutes.
- Remove from the oven and allow to cool on a cooling rack. Once at room temperature, place cheesecake in the refrigerator and allow it to chill for at least an hour before serving, but as stated before, it tastes best when it has chilled overnight.
Notes
- You can use only pecans or a mixture of pecans and almond flour. I compensated that I ran out of pecans with almond flour, but you can easily do only one nut.
- I do not know what it is about cheesecake on the second day of being made. The flavors marry and mingle well as it cools. If your cheesecake survives being stored, it should be suitable for about a week since it was baked.
- With 18.8 grams of carbs but 10.8 grams of dietary fiber, this cheesecake has a potential of 8 grams of carbs!
- Make it Puerto Rican: Guava - mix a quarter of the batter with melted guava jelly (keto-friendly version, of course) and swirl ribbons of the mixture into the cheesecake for an authentic Puerto Rican favorite combo of Queso y Guayaba.
- The springform pan is the best pan for cheesecakes. It is deep, allowing the product to expand and rise as it bakes. The springform action allows the pan's sides to come apart once the cake is cooled down, while the bottom of the pan acts like a cake board, especially if you are not giving or selling your cake.
- I do not know what it is about cheesecake on the second day of being made. The flavors marry and mingle well as it cools. It should be suitable for storage for about a week since it was baked.
Nutrition
Serving: 4Oz | Calories: 304kcal | Carbohydrates: 7g | Protein: 6g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 194mg | Potassium: 84mg | Fiber: 2g | Sugar: 2g | Vitamin A: 669IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 1mg