If you’re craving a decadent dessert while staying true to your keto lifestyle, this Keto Pecans Cheesecake Dessert Recipe is your perfect match. Rich, creamy, and with that delightful crunch of pecans, this cheesecake will not only satisfy your sweet tooth but also keep your macros in check. Let’s dive into this delicious treat and make dessert time the highlight of your keto journey.
Ingredients
- 1 1/2 cups pecans, toasted and finely chopped
- 2 tbsp unsweetened cocoa powder
- 3 tbsp melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
Equipments
- Springform pan
- Mixing bowls
- Hand mixer
- Rubber spatula
- Baking sheet
How to Make Keto Pecans Cheesecake Dessert Recipe – Step By Step
Step 1: Prepare the Crust
Line the bottom of your springform pan with parchment paper. In a mixing bowl, combine the toasted pecans, cocoa powder, and melted butter. Mix well until the mixture becomes crumbly and starts to bind together. Press this mixture firmly into the base of the prepared pan to form an even crust. Transfer the pan to the refrigerator to set while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Filling
In another mixing bowl, use a hand mixer to beat the softened cream cheese and erythritol together until smooth and creamy. Add the eggs one at a time, beating well after each addition, until fully incorporated. Mix in the vanilla extract and heavy cream, blending until the mixture is silky and uniform. Pour the cheesecake filling over the prepared crust in your springform pan, smoothing the top with a rubber spatula.
Step 3: Bake the Cheesecake
Preheat your oven to 325°F (160°C). Place the cheesecake on a baking sheet and bake for 50 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside to cool gradually with the oven door slightly ajar. This gentle cooling process will help prevent cracks from forming on the top.
Step 4: Chill and Serve
Once the cheesecake has cooled in the oven, transfer it to the refrigerator and allow it to chill for at least 4 hours, or overnight for best results. To serve, run a knife around the edge of the pan to release the cake and remove the springform sides. Slice and enjoy!
How to Serve Keto Pecans Cheesecake Dessert Recipe
Serve this delightful cheesecake chilled, garnished with a sprinkle of chopped pecans or a dollop of whipped cream for added enjoyment. Each bite will bring you the perfect balance of creamy and crunchy textures that make keto desserts so satisfying.
Recipe Success Tips & Suggestions
Ensure your cream cheese is fully softened before beating to avoid lumps. If needed, microwave it on a low setting for a few seconds. For a more intense pecan flavor, add a few drops of pecan extract to the filling. Also, to prevent sticking, thoroughly line or grease your springform pan before pressing in the crust.
High-Protein Variation of This Recipe
Looking to amp up the protein in your cheesecake? Consider adding a scoop of unflavored whey protein powder to your cheesecake filling. This simple addition will enhance the protein content without altering the taste or texture significantly.
Lower Carb Version of This Recipe That’s Still Tasty
If you’re aiming to further reduce carbs, replace the cocoa powder in the crust with almond flour. While this will change the flavor profile slightly, the delightful nuttiness will still shine through, supporting your low-carb lifestyle effortlessly.
Storage Instructions
Cover the cheesecake tightly with plastic wrap or store slices in an airtight container. It will keep well in the refrigerator for up to 5 days. For longer storage, wrap slices individually and freeze for up to 3 months. Thaw in the refrigerator before serving.
FAQs
- Can I freeze keto pecans cheesecake? Yes, freezing is an excellent option. Just ensure the cheesecake is properly wrapped to avoid freezer burn.
- Is this cheesecake recipe suitable for diabetic diets? Yes, the lack of sugar makes it a good candidate, but always consult with a healthcare provider first.
- What alternatives can I use instead of erythritol? Stevia or monk fruit sweeteners work well as alternatives.
- How can I make the crust firmer? Adding a tablespoon of almond flour can help bind the crust ingredients more tightly.
Final Slice: Share Your Cheesecake Success!
There’s nothing like the first bite of this Keto Pecans Cheesecake Dessert Recipe to make your day. We hope this recipe brings joy and richness to your keto journey. Don’t forget to share your photos and comments. Let your friends know about this delicious low-carb delight!
Keto Pecans Cheesecake Dessert Recipe
Equipment
- Springform pan
- – Mixing bowls
- Hand mixer
- Rubber spatula
Ingredients
Main Ingredients
- 1 1/2 cups pecans toasted and finely chopped
- 2 tbsp unsweetened cocoa powder
- 3 tbsp melted butter
- 16 oz cream cheese softened
- 1/2 cup granulated erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
Instructions
- Line your springform pan with parchment paper and combine pecans, cocoa, and butter for crust.
- Beat cream cheese with erythritol until smooth, then mix in eggs, vanilla, and cream.
- Pour over crust and bake at 325°F (160°C) for 50 minutes. Cool slowly in the oven.
- Chill for at least 4 hours, slice, and serve with extra pecans or whipped cream.