Keto Pecan Pie Cheesecake | Bob's Red Mill Natural Foods
This gluten free and keto-friendly pecan pie cheesecake is a mashup of two decadent desserts! A lightly cinnamon-spiced almond flour crust is filled with…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bobsredmill.com.
Cooking tools:
- Springform pan
- Hand mixer
- Stand mixer
- Pastry cutter
- Offset spatula
- Sifter
- Cake stand
- Parchment paper
- Airtight container
- Oven
- Stove
- Refrigerator
- Measuring cup
- Mixing bowl
- Fork
- Saucepan
- Chef's knife
- Spoon
- Plate
Ingredients
- 2 cups Almond Flour (224 g)
- ½ tsp Kosher Salt
- 1 tsp ground Cinnamon (optional)
- 4 Tbsp unsalted Butter, melted
- 3 Tbsp Brown Sugar replacement (we used Swerve) (36 g)
- 1 tsp Vanilla Extract
- 32 oz full-fat Cream Cheese, softened (four 8-oz packages)
- 1 cup Powdered Sugar-Free Sweetener (Swerve) (144 g)
- 2 Tbsp Vanilla Bean Paste or Extract
- ½ cup Sour Cream, room temperature (120 g)
- 2 Eggs, room temperature
- 6 Tbsp Unsalted Butter
- ½ cup Brown Sugar replacement (Swerve) (96 g)
- ½ tsp Cinnamon (optional)
- ½ cup Heavy Whipping Cream (118 mL)
- 1 ½ tsp Vanilla Extract
- 2 cups halved Pecans (224 g)
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