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Keto Brown Butter Pecan Cheesecake

This creamy cheesecake delivers rich brown butter flavor with a nutty pecan finish. It's low carb and keto friendly, making it a perfect treat.
Keto Brown Butter Pecan Cheesecake
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 488 kcal
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Ingredients
  

For the Crust

  • 1 cup Almond Flour
  • 3/4 cup Pecans, Finely Chopped
  • 1/4 cup Brown Monk Fruit Sweetener
  • 1/4 tsp Salt
  • 5 tbsp Butter, Melted

For the Filling

  • 24 oz Cream Cheese, Softened
  • 3/4 cup Brown Monk Fruit Sweetener
  • 3 Large Eggs
  • 1/2 cup Sour Cream
  • 5 tbsp Butter
  • 2 tsp Vanilla Extract
  • 1/2 tsp Cinnamon

For the Topping

  • 3/4 cup Pecans, Chopped
  • 3 tbsp Brown Monk Fruit Sweetener
  • 2 tbsp Butter
  • 2 tbsp Heavy Cream
  • 1/4 tsp Salt

Equipment

  • 9-inch springform pan
  • electric mixer

Instructions
 

  • Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper.
  • Combine almond flour, pecans, brown sweetener, salt, and melted butter. Press into the pan and bake for 10 minutes.
  • Cook 5 tablespoons butter in a small pan over medium heat until golden and nutty, then cool for 5 minutes.
  • Beat cream cheese and brown sweetener until smooth. Mix in eggs one at a time, then add sour cream, browned butter, vanilla, and cinnamon.
  • Pour the filling into the crust and bake for 45 to 55 minutes, until the center has a soft wobble. Cool gradually, then chill for at least 5 hours.
  • Simmer pecans, brown sweetener, butter, heavy cream, and salt for 2 to 3 minutes until glossy.
  • Cool the pecan topping until thick but spoonable, then spread over the chilled cheesecake.

Nutrition

Serving: 1servingCalories: 488kcalCarbohydrates: 7gProtein: 8gFat: 48g
Keyword brown butter pecan, keto cheesecake, low carb, sugar free dessert
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