Keto butter pecan cheesecake
- 3 tbsp 3 tbsp salted butter, melted
- 1½ cups 350 ml pecans, pieces
- 2 tbsp 2 tbsp powdered erythritol
- salted butter, for greasing
- 6 oz. 170 g butter
- 2 lbs (4 cups) 900 g (950 ml) cream cheese, room temperature
- 1 cup (4½ oz.) 240 ml (130 g) powdered erythritol
- ½ cup 120 ml unsweetened almond milk or
- 4 4 egg, room temperature, beateneggs, room temperature, beaten
- 4 tsp 4 tsp vanilla extract
- chopped pecans, for garnishing
- Preheat the oven to 325°F (162°C). Grease a 9-inch (23 cm) springform pan with butter.
- Using a food processor, pulse the pecans until finely ground. Add the ground pecans, melted butter and powdered erythritol to a small bowl, and mix together with a fork until well combined. Use your fingers to press the mixture into the bottom of the springform pan, forming an even crust.
- Place on the middle rack, and pre-bake for about 10 minutes. When done, set aside to cool and keep the oven on at the same temperature.
- Place the butter in a small saucepan over medium-high heat. Stir until the butter foams up and brown flecks (but not black!) appear. Remove from the heat and allow to cool a bit. This brown butter creates a caramel-like flavor to the cheesecake.
- Using an electric mixer, slowly beat the cream cheese with the paddle attachment, until it reaches a smooth consistency. Next, mix in the powdered erythritol, almond milk or heavy cream, and vanilla, scraping the sides as needed.
- Mix-in the beaten eggs, and then slowly drizzle in the browned butter, stirring until combined.
- Double wrap the springform pan with aluminum foil, completely covering the base and sides. Place the springform pan into a large roasting pan, and then pour the filling onto the crust.
- Place the roasting pan on the middle rack. Carefully, pour enough boiled water into the roasting pan, surrounding the springform pan sides by a couple of inches, or about midway. Bake for about 1 hour 10 minutes, or until the center jiggles and the outer portion is set.
- Remove the cheesecake from the roasting pan, and place it on a cooling rack. After about 10 minutes, slide a thin spatula in between the pan edge and the cheesecake, to loosen the cheesecake from the pan. Continue to cool for about 1 hour, or until it is at room temperature. Cover the cake with plastic wrap and chill in the refrigerator overnight, or for a minimum of 4 hours.
- To serve, remove the cheesecake from the refrigerator, garnish with chopped pecans, and let it rest for about an hour. You can slice the cake as soon as it comes out of the fridge, or you can wait until the actual serving time.
- For clean-cut slices: dip a sharp, flat-edged knife into hot water. Slightly dry the knife, slice, wipe the knife clean, and then repeat the process until done.
Prepare pan for baking
Create a water bath & bake
This is an improved recipe, replacing the original. Enjoy!
Optional: If you are concerned with the cheesecake becoming too brown, add an aluminum foil tent around the top of the pan, to help with even browning.
The texture is firmer and the cake is more flavorful, the longer it chills! For optimal results, chill for 24-48 hours.
Storing the cheesecake
Store in airtight container for up to 5 days.