Keto Pecan Pie Cheesecake

Two of my favorite desserts come together in this rich, creamy Keto Pecan Pie Cheesecake. And you can cook this  in your Instant Pot in a fraction of the time.

• Almond flour • Powdered Swerve     Sweetener • Salt • Butter • Swerve Brown • Allulose • Caramel or vanilla     extract • Heavy whipping   cream • Egg • Pecans • Cream cheese

Whisk together almond flour, sweetener, and salt. Stir in melted butter. Press dough into bottom and partway up the sides of a 7-inch springform pan. Place in the freezer.

Over low heat, melt butter with sweeteners. Whisk until combined, then stir in extract and heavy whipping cream.

Add the egg and continue to cook over low heat until the mixture thickens.

Remove from heat and stir in pecans and salt. Spread mixture over the bottom of the crust.

Beat cream cheese and sweetener until smooth, then mix in whipping cream and vanilla. Beat in egg then pour this mixture over the pecan pie filling.

Pour a cup of water into bottom of Instant Pot. Wrap your whole pan in foil to keep out excess moisture. Cover and cook in manual mode for 30 minutes on high.

Melt butter with the sweeteners and bring to a simmer. Stir in extract and heavy whipping cream. Let cool until slightly thickened.

Drizzle over the chilled cheesecake and garnish with toasted pecans.

Click on the link below for full recipe details.

Light Yellow Arrow