Low Carb Pecan Pie Cheesecake

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

In a medium bowl, mix together the almond flour, powdered sweetener, and salt. Stir in the melted butter until the mixture is well combined and resembles wet sand.

Press the crust mixture evenly into the bottom of the prepared pan. Bake for 12 minutes, then remove from the oven and let cool.

In a large bowl, beat the cream cheese and powdered sweetener until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and heavy whipping cream until the filling is smooth and creamy.

Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 50-60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then refrigerate for at least 4 hours or overnight.

For the pecan topping, melt the butter in a medium saucepan over medium heat. Stir in the powdered sweetener and heavy whipping cream. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring constantly. Remove from heat and stir in the vanilla extract and chopped pecans.

Let the topping cool for a few minutes, then spread it evenly over the chilled cheesecake. Return the cheesecake to the refrigerator for at least 30 minutes before serving.

Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 5 hours 30 minutes

Kcal: 430 kcal | Servings: 16 servings

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