Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.

For the crust, in a mixing bowl, combine the almond flour, powdered erythritol, and melted butter. Stir until well combined.

Press the crust mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or your fingers to make sure it’s firmly packed.

Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

For the cheesecake filling, in a large mixing bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mix until everything is well combined.

Pour the cheesecake filling over the cooled crust in the springform pan.

Bake the cheesecake in the oven for about 35-40 minutes or until the edges are set, but the center is slightly jiggly.

While the cheesecake is baking, prepare the pecan pie topping. In a separate bowl, mix together the chopped pecans, melted butter, sugar-free maple syrup, vanilla extract, and a pinch of salt.

After the cheesecake has finished baking, remove it from the oven and carefully spread the pecan pie topping over the surface of the cheesecake.

Return the cheesecake to the oven and bake for an additional 10-15 minutes until the pecan pie topping is set and the edges are slightly golden.

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.

When ready to serve, carefully remove the sides of the springform pan and slice the cheesecake into pieces.

Enjoy your delicious Keto Pecan Pie Cheesecake! It’s a perfect indulgence for those following a low-carb or keto lifestyle.