Preheat oven to 350°F.

Stir in the almond flour, crushed pecans, butter, and monk fruit flavoring. Press a 9-inch springform pan onto the bottom of a lined parchment paper.

Whisk the cream cheese monk fruit flavoring with an electric mixer until well combined. Add sour cream and vanilla, maple and butter extracts; mix well. Add 1 egg at a time, beating after each addition on low speed until just blended. Pour over the dough.

Bake for 1 hour to 1 hour 10 minutes, or until the center is almost set. Drive the knife to the edge of the pan to loosen the cake; cool before removing the rim.

Refrigerate cheesecake for 4 hours.

Top with toasted pecans and keto caramel sauce just before serving.

Baking Tip: Instead of cooking cheesecakes in a water bath and risking water seeping out of your pan, like in a hot and humid environment, you can place a separate pan of water in the oven while the cheesecake is baking to achieve the same purpose. This isn’t necessary, but it helps create a crack-free cheesecake.

This rich Keto Butter Walnut Cheesecake is an incredibly decadent low-carb dessert! With a delicious nut crust, cream cheesecake, keto caramel sauce, and roasted pecans, you’d never guess that it’s just 3.5 net carbs per slice!

Keto Butter Pecan Cheesecake is the perfect dessert for any occasion! This low-carb, gluten-free cheesecake is the perfect keto-friendly dessert for the holidays or special occasions. This light and fluffy cheesecake with a butter cookie and pecan crust has hints of vanilla and maple, along with rich buttery pecans. Besides my specialty, this is a really impressive keto dessert.

Stir in the almond flour, crushed pecans, butter, and monk fruit flavoring. Press under a piece of parchment paper

Bake for 1 hour to 1 hour 10 minutes. or until the center is almost set. Run a knife around the edge of the pan to loosen the cake; cool before removing the rim. Refrigerate cheesecake for 4 hours.

You can store your keto cheesecake the same way you store other cheesecakes. Store leftovers in the refrigerator if you have them to keep your cheesecake fresh and moist. Covering it with a plastic wrap or foil will help prevent it from drying out; Nobody likes dry cheesecake!

Your cheesecake can be stored this way for up to a week. The best tip for storing your cheesecake is to transfer it back to the pan when you’re ready to store it, and cover the surface of the pan with foil or plastic wrap. This will prevent any marks from forming on the surface of your delicious dessert.

Did you know you can freeze a keto-friendly cheesecake? You can do! You can store your Keto Butter Pecan Cheesecake in the refrigerator for 1-2 months. Just remember to thaw before serving. Make sure your cheesecake has cooled to room temperature before freezing it.

First, freeze on a baking sheet until firm and then wrap in foil before sending it back to the freezer for storage. When you’re ready to thaw your cheesecake, let it sit in the refrigerator for 12-24 hours, with the lid on, or at room temperature for 4-6 hours.