November 13 2018 recipe by Maria Emmerich![Maria Emmerich]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Keto butter pecan cheesecake
This buttery rich keto pecan cheesecake is an attractive crowd-pleaser. Luscious pecan crust with a creamy and smooth cheesecake layer, perfect for festive occasions or whenever you need a new favorite dessert!
USMetric
servingservings
Ingredients
Pecan crust
- 3 tbsp 3 tbsp salted butter, melted
- 1½ cups 350 ml pecans, pieces
- 2 tbsp 2 tbsp powdered erythritol
- salted butter, for greasing
Filling
- 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 heavy whipping cream
- 4 4 egg, room temperature, beateneggs, room temperature, beaten
- 4 tsp 4 tsp vanilla extract
- chopped pecans, for garnishing
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Making low carb simple
Instructions
Pecan Crust
- 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.
Filling
Prepare pan for baking
Create a water bath & bake
Tip
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.
I forgot to put the foil on, but it turned out great anyway. A lot of butter leaked out while baking so have to find a solution for that next time.
It is a shame though i cannot find it in the Swedish version of DD.
1. I have 4.5 inch springform pans, and there was WAAAAY too much batter for one pan. Had I known, I would have doubled the crust part of the recipe and made two. Putting it all in one 4.5 inch pan kept it from cooking in the suggested time, so I had to add about 20 additional minutes with foil on the top. Thankfully it did not burn.
2. Lost butter during the cooking process, so I just put a piece of foil under the pan to contain dripping onto the hot oven floor.
3. Center did not seem to really set, even after the extended cooking period and the top burst open. However, after putting it in the fridge, it set pretty good and tastes good too.
Next time I will double the crust, and add another 4.5 inch pan. This will definitely be my dessert of choice!
This total recipe as written makes 4 servings. If you divide the recipe into 4 different pans then each one would be a serving.
Hi! I ordered one (where else?) from Amazon for something else but expect it will be perfect for this as well.
Tried the small pan version which worked well, but I think I cooked it a little too hot.
Second time around did a 4x size one which worked amazingly though cooking time was 1hr40 and the temperature 160 C and it seemed to work pretty well. I also made a passion fruit cream to cover the top and decorated with pecans, almond flakes and passion fruit seeds and pulp.
I didn't put as much erythritol in but that's just a personal preference.
Everyone at work LOVED it and couldn't believe is was keto friendly.
It fills one.
I did not have a springform pan! I used an 8 inch deep dish pie pan, no water bath. It worked fine, except crust burned. Next time, I will use the water bath and hope it corrects that problem. By the way, had plenty of batter left... So poured it into a square, glass, 4 inch baking dish. Now I have two cheesecakes!
It did shrink down, in both dishes, to about an inch to inch and a half tall.
Biggest complaint for me, is it is not sweet. I followed instructions. It needs more sweetener in the filling. It tastes mostly like, just plain cream cheese. A lot of work, for that result. I am not tasting any of the browned butter at all.
Also when it comes to metric, could we please have the butter in grams?
My experience tells me otherwise.
I will therefore add some binding agent for my first test.
Also, Walnuts would be a more regional (and more flavorful) choice for me.
Never would I measure butter or erythriol as a volume.
I therefore have to make an educated guess about the amount of butter and erythriol.
For this recipe a relatively dry cream cheese, should be preferred, I think. I will thus try "Tartare Fleur de Sel"
Yes, cheesecakes typically freeze very well.
We have not tested these in ramekins but in general, that should work well.