Recipe of Super Quick Homemade Keto Pecan Cheesecake
Hey everyone, it's Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Steps to Prepare Quick Keto Pecan Cheesecake. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Keto Pecan Cheesecake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Keto Pecan Cheesecake estimated approx 1h15min.
To get started with this recipe, we must prepare a few ingredients. You can cook Keto Pecan Cheesecake using 18 ingredients and 10 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make Keto Pecan Cheesecake:
- Crust
- 115 gr almond flour
- 35 gr crushed pecans
- 5 tablespoons melted butter
- 1 tablespoon erythritol
- Cheesecake
- 450 gr mascarpone cheese
- 225 gr ricotta cheese
- 150 gr erythritol
- 3 eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- Pecan Crumble
- 60 gr almond flour
- 60 gr crushed pecans
- 2 tablespoons golden erythritol
- 3 tablespoons melted butter
- 1/2 teaspoon cinnamon
Instructions to make Keto Pecan Cheesecake
- Preheat the oven to 180° fan. Grease a cheese cake pan and lay the baking paper for easier removal once cooled.
- Cheesecake base/crust - mix all ingredients together until it forms into a ball.
- Let it sit for 10 min at room temperature. Lay the crust in the cheesecake pan evenly.
- Pre-cook for 15 min. Remove from oven and let it cool completely before adding the cheese layer.
- 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.
- 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.
- Pecan crunch - Add all ingredients in a bowl and mix well. Set aside.
- After those 45 min remove the cheesecake from the oven and sprinkle the pecan crunch on top.
- Return to oven and cook for another 15 min.
- Leave it cool completely at room temperature then add to the fridge for 4h or overnight. Enjoy!
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