Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, keto pecan cheesecake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Keto Pecan Cheesecake is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Keto Pecan Cheesecake is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have keto pecan cheesecake using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Keto Pecan Cheesecake:

1. Get Crust
2. Take 115 gr almond flour
3. Take 35 gr crushed pecans
4. Make ready 5 tablespoons melted butter
5. Make ready 1 tablespoon erythritol
6. Make ready Cheesecake
7. Make ready 450 gr mascarpone cheese
8. Make ready 225 gr ricotta cheese
9. Prepare 150 gr erythritol
10. Get 3 eggs (room temperature)
11. Take 1 teaspoon vanilla extract
12. Prepare 1/2 teaspoon maple extract
13. Make ready Pecan Crumble
14. Take 60 gr almond flour
15. Get 60 gr crushed pecans
16. Get 2 tablespoons golden erythritol
17. Take 3 tablespoons melted butter
18. Take 1/2 teaspoon cinnamon

Steps to make Keto Pecan Cheesecake:

1. Preheat the oven to 180° fan. Grease a cheese cake pan and lay the baking paper for easier removal once cooled.
2. Cheesecake base/crust - mix all ingredients together until it forms into a ball.
3. Let it sit for 10 min at room temperature. Lay the crust in the cheesecake pan evenly.
4. Pre-cook for 15 min. Remove from oven and let it cool completely before adding the cheese layer.
5. Cheesecake layer - Add all ingredients in a bowl and incorporate well with an electric mixer. The mixture is really liquid but don’t worry it will harden after cooking/cooling.
6. Pour the mixture over the almond crust and bake for 45 min. Remember cheesecakes love a humid environment, so I always use a separate tray with water on the bottom rack.
7. Pecan crunch - Add all ingredients in a bowl and mix well. Set aside.
8. After those 45 min remove the cheesecake from the oven and sprinkle the pecan crunch on top.
9. Return to oven and cook for another 15 min.
10. Leave it cool completely at room temperature then add to the fridge for 4h or overnight. Enjoy!
11. Ready to serve and ENJOY!

So that’s going to wrap this up for this exceptional food keto pecan cheesecake recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!