Keto Butter Pecan Cheesecake

Instructions

1. 1. 1. Heat oven to 350°F.
      2. Mix almond flour, crushed pecans, butter and monkfruit sweetener. Press onto the bottom of a parchment paper lined 9-inch springform pan.
      3. Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla, maple and butter extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
      4. Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
      5. Refrigerate cheesecake 4 hours.
      6. Just before serving top with roasted pecans and keto caramel sauce.

Baking Tip: Cheesecakes like a hot humid environment, instead of baking in a water bath and risking water leaking through your pan you can place a separate dish of water in the oven as the cheesecake cooks to achieve the same goal. This is not essential, but it does help create a cheesecake that doesn’t have cracks.