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| Preparation time | 25 min |
| Cooking Time | 1 h 10 min |
| Ready In | 1 h 35 min |
| Level of Difficulty | Moderate |
| Servings | 10 |
Comments
Info
Directions
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.
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- Heat oven to 350°F.
- Mix almond flour, crushed pecans, butter and monkfruit sweetener. Press onto the bottom of a parchment paper lined 9-inch springform pan.
- 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.
- 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.
- Refrigerate cheesecake 4 hours.
- Just before serving top with roasted pecans and keto caramel sauce.
(Click here for Recipe)
https://www.starvingbear.com/recipe/373/35/Keto-Caramel-Sauce-less-than-1-net-carb-
Ingredients
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