Craving a dessert that satisfies your sweet tooth without derailing your keto diet? This Keto Pecan Praline Cheesecake is the perfect solution. Silky smooth and topped with a delightful pecan praline topping, this cheesecake brings all the indulgence without the carbs. Who knew sticking to a keto lifestyle could taste this good?
Imagine sinking your fork into a creamy layer of cheesecake, perfectly balanced with the crunch and sweetness of caramelized pecans. This Pecan Praline Cheesecake not only looks stunning but also delivers a taste experience that’s rich, nutty, and satisfying.
This recipe is flexible enough to cater to your taste preferences. You can play around with the sweetness level or even add a splash of vanilla extract for an extra layer of flavor. Whether you’re planning a special occasion or simply treating yourself, this cheesecake is a must-try.
Delicious Keto Pecan Praline Cheesecake
This Keto Pecan Praline Cheesecake combines a creamy, low-carb cheesecake base with a crunchy, sweet pecan topping. It’s rich and decadent, making it an ideal treat for those following a ketogenic lifestyle.
Ingredients
- 2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup erythritol or preferred sweetener
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3/4 cup erythritol or preferred sweetener (for cheesecake)
- 3 large eggs
- 1 cup pecans, chopped
- 1/4 cup butter
- 1/2 cup erythritol or preferred sweetener (for praline topping)
- 1 teaspoon vanilla extract (for praline topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, cocoa powder, erythritol, and melted butter. Press the mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes, then let it cool.
- In another bowl, beat the softened cream cheese until smooth. Add sour cream, vanilla extract, and erythritol, mixing until well combined.
- Add eggs one at a time, mixing gently after each addition until smooth. Pour the cheesecake filling over the cooled crust and bake for 45-50 minutes, or until set. Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar.
- In a saucepan over medium heat, melt the butter for the praline topping. Add chopped pecans, erythritol, and vanilla extract, stirring until the pecans are coated and caramelized. Cook for about 5 minutes, then remove from heat and let cool slightly.
- Once the cheesecake is cooled, top it with the pecan praline mixture. Refrigerate for at least 4 hours or overnight before serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 30g
- Protein: 6g
- Carbohydrates: 5g
- Fiber: 2g
