Keto Candied Pecan Cheesecake

by hungryelephant

Like a bit of CRUNCH with your cheesecake? Look no further. Adding some candied nuts to your mix makes a PERFECT keto pecan cheesecake!

keto pecan cheesecake, keto pecan pie cheesecake, keto butter pecan cheesecake, keto cheesecake with candied pecans, low carb pecan cheesecake, low carb pecan pie cheesecake,

When you are making your candied pecans, it’s recommended to use erythritol (Swerve for example) or allulose. Both those have the ability to caramelize. While I haven’t specifically tried using Stevia, I have heard through the grapevine that it doesn’t work.

keto cravings cookbook, keto cravings

Buy my two cookbooks on Amazon now!

You’ll need to bring the erythritol or allulose to a boil with some water. Careful – keep an eye on the temperature. You don’t want the sugar substitute to burn. Once it’s begun to boil, add in the nuts and stir frequently. The water will eventually boil off leaving you with a gooey caramel to coat all the nuts! 

 

 

 

keto pecan cheesecake, keto pecan pie cheesecake, keto butter pecan cheesecake, keto cheesecake with candied pecans, low carb pecan cheesecake, low carb pecan pie cheesecake,

Keto Candied Pecan Cheesecake

Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes

Like a bit of CRUNCH with your cheesecake? Look no further. I had an abundance of pecans and decided to incorporate them into a cheesecake! Mmmm.

Ingredients

CRUST

  • 1/2 cup (60g) coconut flour
  • 1/4 cup (50g) butter – melted
  • 1 egg
  • 2 tbsp sugar substitute (i used erythritol)
  • 1 tbsp cinnamon

CHEESECAKE

  • 500g cream cheese, room temperature (approx 2 ‘bricks’ of cream cheese – 250g each)
  • 1 tbsp vanilla
  • 1/2 cup (100g) sugar substitute (I used erythritol)
  • 1/2 cup (100g) sour cream
  • 2 eggs
  • 1 1/2 tbsp coconut flour
  • 1 1/4 cups (150g) pecans – chopped
  • 3 tbsp water
  • 3 tbsp erythritol
  • 1 tbsp brown sugar substitute (I used sukrin gold)

Instructions

  1. In a mixing bowl, whisk together your crust ingredients thoroughly.
  2. Place the dough into a 9-inch lined cake or pie pan and spread the dough around the bottom of the pan to form a crust.
  3. Bake at 350°F/175°C for 10 minutes. Take out and set aside.
  4. Use a hand or stand mixer to thoroughly whisk together the cream cheese, sour cream, vanilla, 1/2 cup of sugar substitute, coconut flour and eggs. Set aside.
  5. In a non-stick pan on medium heat, bring your water, brown sugar substitute and 3 tbsp of erythritol to a boil.
  6. Once it starts bubbling, pour in your chopped pecans and stir.
  7. Continue to cook on medium until any excess water cooks off. Careful not to burn anything. If you start to smell burning, turn it down.
  8. Incorporate 3/4 of the candied pecans into the cheesecake batter, leaving some left over for later.
  9. Place the cheesecake in the oven at 350°F/175°C for 10 minutes before turning down the heat to 200°F/100°C and bake for an hour.
  10. Take out, top with the extra pecans and enjoy!

Notes

3.6 net carbs per slice

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 285Total Fat: 25.5gCarbohydrates: 6.6gFiber: 3.3gProtein: 6.4g

You may also like

Leave a Reply

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy
Skip to Recipe