Low Carb Cheesecake With Pecan Crust Recipes

KETO CHEESECAKE RECIPE (LOW CARB SUGAR-FREE CHEESECAKE)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
• To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
• Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
• Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
• Beat in the eggs, one at a time.
• Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
• Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
• Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
• Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

LOW CARB CHEESECAKE WITH PECAN CRUST

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Spray a springform pan with a non stick spray. Combine and press the CRUST ingredients into the bottom and sides of the spring form pan. Wrap the bottom of the pan with foil.
• 3. Mix together the cheesecake ingredients adding the eggs one at a time. Do not over beat.
• 4. Add the cheesecake mixture to the crust. Put in a water bath and bake for at least 50 minutes. You will need to check the cheesecake after 50 minutes to see if it is done.
• 5. Enjoy!!! Picture to follow...

KETO VANILLA CHEESECAKE WITH ALMOND CRUST

Steps:

• Preheat the oven to 180 °C or 350F and prepare the mold for the cheesecake. Cover the mold with butter and set aside.
• In a large bowl, mix the melted butter with almond flour, sweetener and vanilla. Stir very well with a spoon until you get a mixture similar to cookie crumbs.
• Distribute the mixture evenly in the container and flatten with your hands, you can also use a flat-bottomed potato chopper.
• Bake for about ten minutes and remove from the oven. Meanwhile, prepare the cheesecake filling.
• In a bowl, mix the cream cheese, eggs, sweetener, lemon juice, lemon zest and vanilla essence. Beat until well blended.
• Empty the mixture into the crust, give it a small blow so that the air comes out and flatten with a spatula. Bake in the oven for 40 minutes covered with aluminum foil.
• Cool for at least 6 hours. Unmold, slice and enjoy.

KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
• Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
• Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.

LOW CARB MINI CHEESECAKES

Steps:

• Preheat oven to 350 ̊F. Line a standard cupcake pan with paper cupcake liners.
• Place walnuts into the bowl of a food processor fitted with a metal blade. Pulse until they form a fine crumb. Add sugar substitute and melted butter and pulse until all the ingredients are evenly distributed.
• Place a heaping tablespoon of the crust mixture in the bottom of each baking cup. Press gently to form an even crust.
• Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
• Beat cream cheese and sugar substitute in a large bowl of with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
• Scrape the sides of the mixing bowl and add in vanilla bean paste. Beat until incorporated.
• Use a large cookie scoop to evenly distribute the filling into baking cups.
• Bake for 15-17 minutes or until just set. Place pan on a cooling rack to cool completely.
• Chill in refrigerator for at least 2 hours.
• Just before serving, top with whipped cream, finely chopped walnuts and fresh berries.

KETO CHEESECAKE CRUST

Steps:

• Chop your pecans finely with a knife or a nut chopper like this one and add them to a medium size mixing bowl.
• Then mix in 1/3 cup of monk fruit for keto, (or regular sugar), and 1/2 teaspoon of cinnamon.
• Add in your melted butter and mix until well combined.
• After it is all mixed together, pour the mixture into a greased 6" springform pan and press it into the bottom of the pan and up the sides.
• Or pour it into a 9" springform pan and it'll be the right amount to press into the bottom.
• Then bake the crust for 10 minutes at 350 degrees F.
• After baking it is ready for the cheesecake filling of your choice. Whether that be a low carb cheesecake filling or just a regular cheesecake filling.

KETO NO BAKE CHEESECAKE

Steps:

• In a 9-inch pie pan or springform pan, mix together almond flour (or ground nuts), sweetener, and cinnamon.
• Stir in melted butter and press crust mixture evenly into pan. Refrigerate for at least one hour before filling.
• Place the gelatin and sweetener in a bowl and stir to blend. Add boiling water and stir occasionally until powders have completely dissolved.
• In a large mixing bowl, beat together the cream cheese and vanilla extract until well combined and creamy.
• Slowly pour in the gelatin mixture, beating well after each addition.
• Place filling mixture in the refrigerator to thicken, stirring every 10-15 minutes, until it's spreadable. (30-45 minutes)
• Spread filling into prepared crust and top with fresh berries if desired. Store in the refrigerator and serve chilled.

GROUND PECAN CRUST (LOW CARB)

Steps:

• Grind the pecans. Fine ground will help the crust hold together better, coarse gives you a crunchier crust.
• Add the Splenda to the ground nuts.
• Add the butter (softened or outright melted).
• Press mixture into a pie plate or springform pan.
• Bake for 5-10 minutes between 350 and 450, depending on how toasted you want it.
• You can also make this crust ahead of time.