1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the almond flour, chopped pecans, and melted unsalted butter. Press this mixture into the bottom of a 9-inch (23 cm) springform pan to create the crust.
3. In a separate mixing bowl, beat the softened cream cheese until smooth.
4. Add the granulated erythritol (or sweetener of your choice) to the cream cheese and beat until well combined.
5. Mix in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
6. Stir in the vanilla extract, butter extract, and heavy cream until the cheesecake batter is creamy and smooth.
7. Pour the cheesecake batter over the prepared crust in the springform pan.
8. Tap the pan on the counter a few times to remove any air bubbles.
9. Bake in the preheated oven for 35-40 minutes, or until the edges are set but the center is slightly jiggly.
10. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about an hour.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.
13. Before serving, top the cheesecake with chopped pecans and drizzle with sugar-free caramel sauce if desired.
Prep Time: 20 minutes | Cooking Time: 35-40 minutes | Total Time: 4 hours and 20 minutes (including cooling and chilling)
Kcal: Approximately 300 kcal per serving | Servings: 10 servings
ADVERTISEMENT
