Keto Pecan Pie Cheesecake Recipes

KETO PECAN PIE CHEESECAKE

Steps:

• Turn on the oven to 180 C/350 F.
• Roast 1 cup of almonds and 1/2 cup of pecans for the crust plus 2/3 cup for the topping on a hot pan for 2 minutes. Don't roast it for longer because pecans start to burn very fast. When roasted, set aside part of pecans for the topping. You will need it later.
• Grind the nuts for the crust in a food processor. Add almond flour, sweetener and melted butter. Mix for a minute more and make a dough with your hands.
• Press the dough in a round cake tin, layered with a parchment paper.
• Bake in a preheated oven on 180 C/350 F for 10 minutes or until started to be golden brown on the edges.
• Prepare cream cheese mixture. Mix or whisk cream cheese with sour cream, sweetener, eggs, vanilla and cinnamon.
• Pour the mixture over the crust and bake on 160 C/ 320 F for 30 minutes or until baked (not runny). When it's baked leave it to cool for 15 minutes and put remaining roasted pecans on top.
• Cheesecake might crack on the edges but don't worry, it will be covered with topping.
• How to make keto topping?
• Melt the butter with sweetener and whisk on a low heat until butter start to be golden brown.
• Add heavy whipping cream, whisk well to combine and pour gently over the cake with pecans on top.
• Set the cake aside and leave it to cool for few hours before serving.
• Enjoy!

KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
• Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
• Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.