Keto Butter-Pecan Cheesecake Recipe

Keto Butter-Pecan Cheesecake Recipe

Ingredients

FOR THE PECAN COOKIE CRUST:

• 1/2 cup (115 g) butter, softened
• 1/2 cup (12 g) Splenda
• 3/4 cups (90 g) vanilla whey protein powder
• 3/4 cups (90 g) chopped pecans
• 1/2 teaspoon salt

FOR THE BUTTERSCOTCH

FILLING:

• 3 packages (8 ounces (225 g) each) cream cheese, softened
• 3/4 cup (18 g) Splenda
• 3/4 cup (98 g) sour cream
• 2 teaspoons butter flavoring
• 1 tablespoon (15 ml) vanilla extract
• 1 tablespoon (15 ml) blackstrap molasses
• 4 eggs

Method

1. Preheat the oven to 325°F (170°C, or gas mark 3)
2. To make the crust: Beat the butter and Splenda together until light and creamy
3. Then beat in the protein powder, pecans, and salt
4. Spray a springform pan with nonstick cooking spray and press the crust evenly and firmly into the bottom of the pan, plus just far enough up the sides to cover the seam at the bottom
5. Bake for 12 to 15 minutes until lightly golden
6. Set aside to cool while you make the filling
7. To make the filling: In a large bowl, use an electric mixer to beat the cream cheese until smooth, scraping down the sides of the bowl often
8. Next, beat in the Splenda and the sour cream and mix well
9. Beat in the butter flavoring, vanilla, and molasses; add the eggs one by one, beating until very smooth and creamy
10. Pour the mixture into the crust
11. Place the cake in the oven and place a pie pan of water on the oven rack below it or on the floor of the oven
12. Bake for 1 hour
13. Cool in the pan on a wire rack
14. Chill well before serving

Makes 12 servings

1. Each with 9 grams of carbohydrates and 1 gram of fiber, for a total of 8 grams of usable carbs and 18 grams of protein
2. Analysis includes crust

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