This rich Keto Butter Walnut Cheesecake is an incredibly decadent low-carb dessert! With a delicious nut crust, cream cheesecake, keto caramel sauce, and roasted pecans, you’d never guess that it’s just 3.5 net carbs per slice!
This rich Keto Butter Walnut Cheesecake is an incredibly decadent low-carb dessert! With a delicious nut crust, cream cheesecake, keto caramel sauce, and roasted pecans, you’d never guess that it’s just 3.5 net carbs per slice!
Keto Butter Pecan Cheesecake is the perfect dessert for any occasion! This low-carb, gluten-free cheesecake is the perfect keto-friendly dessert for the holidays or special occasions. This light and fluffy cheesecake with a butter cookie and pecan crust has hints of vanilla and maple, along with rich buttery pecans. Besides my specialty, this is a really impressive keto dessert.
Ingredients for Butter Pecan Cheesecake
Below are the ingredients you need to make this easy keto cheesecake recipe.
walnuts
Butter
Cream cheese
sour cream
Eggs
Extracts: , and
Ornament:
This rich Keto Butter Walnut Cheesecake is an incredibly decadent low-carb dessert! With a delicious nut crust, cream cheesecake, keto caramel sauce, and roasted pecans, you’d never guess that it’s just 3.5 net carbs per slice!
How to Make Low-Carb Cheesecake
Preheat oven to 350°F.
Stir in the almond flour, crushed pecans, butter, and monk fruit flavoring. Press under a piece of parchment paper
Whisk the cream cheese monk fruit flavoring with an electric mixer until well combined. Add sour cream and vanilla, maple and butter extracts; mix well. Add 1 egg at a time, beating after each addition on low speed until just blended. Pour over the dough.
Bake for 1 hour to 1 hour 10 minutes. or until the center is almost set. Run a knife around the edge of the pan to loosen the cake; cool before removing the rim. Refrigerate cheesecake for 4 hours.
Just before serving with roasted walnuts and keto caramel sauce
How to Store Butter Walnut Cheesecake?
You can store your keto cheesecake the same way you store other cheesecakes. Store leftovers in the refrigerator if you have them to keep your cheesecake fresh and moist. Covering it with a plastic wrap or foil will help prevent it from drying out; Nobody likes dry cheesecake!
Your cheesecake can be stored this way for up to a week. The best tip for storing your cheesecake is to transfer it back to the pan when you’re ready to store it, and cover the surface of the pan with foil or plastic wrap. This will prevent any marks from forming on the surface of your delicious dessert.
You Can Freeze a Keto-Friendly Cheesecake
Did you know you can freeze a keto-friendly cheesecake? You can do! You can store your Keto Butter Pecan Cheesecake in the refrigerator for 1-2 months. Just remember to thaw before serving. Make sure your cheesecake has cooled to room temperature before freezing it.
First, freeze on a baking sheet until firm and then wrap in foil before sending it back to the freezer for storage. When you’re ready to thaw your cheesecake, let it sit in the refrigerator for 12-24 hours, with the lid on, or at room temperature for 4-6 hours.
This rich Keto Butter Walnut Cheesecake is an incredibly decadent low-carb dessert! With a delicious nut crust, cream cheesecake, keto caramel sauce, and roasted pecans, you’d never guess that it’s just 3.5 net carbs per slice!
Tips for the BEST Keto-Friendly Cheesecake
If you want your cheesecake to exceed all expectations, I have some great tips for you to ensure your cheesecake is top notch!
Do not over mix the cheesecake batter. First of all, I see a lot of people who overeat their cheesecake batter. This creates a lot of air bubbles, which causes the cheesecake to rise during baking and crack during cooling. Nobody wants cracked cheesecake! Note that if you beat the cheesecake a little too hard, you can let it rest for about five minutes before pouring it into the pan. This will allow most of the air bubbles to rise to the surface.
Need a water bath? You can place a separate pan of water in the oven while baking cheesecakes to achieve the same purpose, rather than cooking in a water bath and risking water seeping out of your pan, as cheesecakes are in a hot humid environment. This isn’t necessary, but it helps create a crack-free cheesecake.
Refrigerate your cheesecake properly. Allowing plenty of time for your cheesecake to cool will help prevent cracks in it. I tend to bake a cheesecake the day before to make sure it cools completely to room temperature before putting it in the fridge.
Do not overcook. One of the most frequently asked questions to me when it comes to cheesecake is how to test when it is made, apart from how to prevent cracking. Well, it is the best test view. The edges of the cheesecake should be set so that there is a pool 2-3 inches in the middle. The cake should look like it has risen a bit, but it should just barely start to brown. Opening the oven to constantly check your cheesecake will only cause more cracking, so try to keep your hands off!
Contents
For the Keto Peel
1 cup of almond flour
3/4 cup crushed walnuts
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 toffee Monkfruit Sweetener
3 eggs, room temperature
2 teaspoons vanilla extract
1/4 teaspoon maple extract
1/4 teaspoon butter extract
For Caramel Pecan Topping
Keto Caramel Sauce (link below)
1 ½ cups roasted, salted pecans
Instructions
Preheat oven to 350°F.
Stir in the almond flour, crushed pecans, butter, and monk fruit flavoring. Press a 9-inch springform pan onto the bottom of a lined parchment paper.
Whisk the cream cheese monk fruit flavoring with an electric mixer until well combined. Add sour cream and vanilla, maple and butter extracts; mix well. Add 1 egg at a time, beating after each addition on low speed until just blended. Pour over the dough.
Bake for 1 hour to 1 hour 10 minutes. or until the center is almost set. Drive the knife to the edge of the pan to loosen the cake; cool before removing the rim.
Refrigerate cheesecake for 4 hours.
Top with toasted pecans and keto caramel sauce just before serving.
Baking Tip: Instead of cooking cheesecakes in a water bath and risking water seeping out of your pan, like in a hot and humid environment, you can place a separate pan of water in the oven while the cheesecake is baking to achieve the same purpose. This isn’t necessary, but it helps create a crack-free cheesecake.
Notes
Here is the Keto Caramel Sauce recipe, be sure to read the notes on the sweetener to get the perfect consistency!
