Welcome to the kitchen, my friend. Today we do something special – something that feels like a warm hug in dessert form.

The Keto salted caramel pecanny cake Has everything you can ever want in a sweet pleasure: a butter -like pecan crust, a smooth and creamy cheesecake filling and a rich salted caramel sauce that holds everything together. And the best thing about it?

It is completely keto -friendly, so you can enjoy any bites without worrying about sugar overload.

I want you to have the feeling that you are here with me, so I will take you through every step as if we would bake side by side. No unusual techniques, no complicated ingredients – just a good, honest baking that someone can do.

So tie your apron, grab a mixed shell and let us start.

Ingredients will need

I like to keep things easy, so most of these ingredients are pantry basic food for a keto kitchen. If you have nothing, do not emphasize – I will share some simple swaps on the way.

For the Pekanus crust

• 1 ½ cups of pepecan (or almond flour if you prefer it)
• 3 tablespoons of melted butter
• 2 tablespoons of granulated keto -friendly sweeteners (like erythritus or monk fruit)
• ½ teaspoon of cinnamon
• A pinch of salt

For the cheesecake filling

• 16 ounces (2 blocks) cream cheese, soft
• ½ cup of powdered keto -friendly sweeteners
• 2 big eggs
• 1 teaspoon of vanilla extract
• ¼ cup of sour cream (makes it particularly creamy)

For the salted caramel sauce

• ¼ cup of butter
• ⅓ cup of brown keto -sweet (such as Swev Brown or Lakanto Golden)
• ¼ cup of heavy cream
• ½ teaspoon of vanilla extract
• ¼ teaspoon of salt (adjust to the taste)

For topping

• ½ cup of chopped pecans
• A scaly of scaly sea salt

Step-by-step instructions

I promise that this cheesecake is easier than it looks. We will break it down step by step so that you are safe all the way through the whole path.

Step 1: Preheat and prepare the crust

Heat your oven before 163 ° C (325 ° F). This is the perfect temperature to carefully bake the cheesecake without drying it.

Let us make this crust. If you have a food processor, pulsate the pecans until they are finely ground – like gross sand, not dust. No food processor? No problem. Just chop them as fine as possible with a knife or crush them with a roller pen in a zipper bag.

Mix the ground pecans, melted butter, sweetener, cinnamon and salt in a bowl until everything is evenly covered. Press this mixture into the floor of A 9-inch spring shapeMake sure it is firmly packed. A glass with a flat floor helps to smooth it.

Bake the crust for 8-10 minutesUntil it smells roasted. Let it cool as we work on the filling.

Step 2: Make the cheesecake filling

If your cream cheese is not already soft, let it sit at room temperature for about 30 minutes. Cold cream cheese is a nightmare that you have to mix, so do not hurry up this step.

Beat the cream cheese and sweetener powder in a large bowl with a hand mixer until you are smooth – approximately 2 minutes. Scratch the sides of the bowl so that everything is mixed evenly.

Add the eggs after the other and hit low speed until you are combined. We don’t want to whip too much air into the dough, or we will later get cracks in the cheesecake.

Finally, mix the vanilla extract and the sour cream until everything is silky and smooth.

Step 3: Bake the cheesecake

Pour the cheesecake dough over the chilled crust and smooth the top with a spatula.

Here is an important trick: wrap the outside of your springform pan in Two layers of film And put it in a larger baking dish. Fill the baking dish with about one centimeter of hot water. The Water bath Helps the cheesecake evenly and remains moist.

Bake 325 ° F (163 ° C) for 45-50 minutes. You will know that it will be done when the edges are set, but the center still has a slight packaging. It will make you tight when it cools down.

Turn off the oven, crack the door and let the cheesecake sit in 30 minutes. Then move it to the switch to cool them completely 4 hours (Overnight stay is even better).

Step 4: Make the salted caramel sauce

While the cheesecake cools, we do the caramel.

In a small saucepan medium-low heatMelt the butter and brown sweetener together. Stir constantly, let it bubble and darken slightly – approximately 2-3 minutes.

Slowly pour the cream when stirring. The mixture can inflate, but continue to stir until it calms down. Let it simmer for another 2 minutes to thicken.

Take off the stove and stir in the vanilla and salt. Try it – if you want a salty caramel, add a pinch more. Let it cool down to room temperature before flowing over the cheesecake.

Step 5: assemble and serve

As soon as the cheesecake is completely cooled, remove it from the springform pan and place it on a serving plate.

Pour the salted caramel sauce evenly over the top and let it drip the sides a little. Sprinkle pecans and a little scaly sea salt for the perfect balance with sweet saltness.

Cut into thick pieces and serve cold. Every bite should be rich, creamy and filled with this butter caramel specimen.

Tips for the best keto cheesecake

• Use room temperature ingredients. Cold cheese or eggs can make the dough clumpy.
• Do not over mix the eggs. Beating too much air into the dough can cause cracks.
• Let it cool slowly. Sudden temperature changes can collapse the cheesecake or break off a crack.
• Relax overnight when you can. The flavors get even better over time.
• Store remnants in the fridge. This cheesecake remains good for up to 5 days Or can be frozen for later.

Diploma

If you love a classic cheesecake but want to keep it keto, this is Salted caramel pecanny cake will be your new favorite dessert. It is rich, without being too heavy, sweet without sugar and just so much enough to impress someone who takes a bite.

I hope you try this recipe and feel the same kind of joy as I do when I can do it. And if you do this, I would like to hear how it turned out – good food is always better when it is shared.

Have fun baking!

Press