Keto Maple Bacon Pecan Cheesecake
🥓Keto Maple Bacon Pecan Cheesecake🥓 • ✨Ingredients for Crust✨ 1 cup almond flour 2.5T butter (melted) 2T sweetener of choice (I used @lakanto golden) 1/2tsp vanilla 1tsp @oooflavors graham cracker drops • Line & spray a 6 inch cake pan. Mix everything together. Add to your pan. Push down to form a crust. Set aside, I stick mine in the refrigerator till I’m ready for it. • ✨Ingredients for Cheesecake filling ✨ 16 ounces room temp cream cheese 2 eggs + 1 yolk room temp 1/4 cup heavy whipping cream 1/2 cup + 2T sweetener of choice 1tsp vanilla A pinch of kosher salt or pink salt 1-2tsp @oooflavors maple syrup drops or sf maple syrup 4 slices of chopped candied bacon • Cream together your softened cream cheese, heavy whipping cream, sweetener, maple syrup drops or sf maple syrup, vanilla, & salt. Taste test for sweetness, add more if you want it sweeter. I’ve noticed that you want to over sweet baking dishes because the sweet bakes out of it. (If that makes sense) Now, add your eggs + yolk and mix them in. *note do not over mix. You just want to incorporate the eggs in. Add to your crust pan. Add a cut of paper towel to the top (collects moisture). Then cover with foil, tightly. • To your instant pot add 1.5 cups of water and your trivet. Place your cheesecake on top, close your instant pot. Set on manual mode 35 minutes, & 18 minutes natural pressure release. At this point check how jiggly it is. New technique I add it back to the IP for 10 more minutes & 18 minutes natural release. Once done it will be a little jiggly that’s ok. It’ll set over night and come it perfect 👌🏻 • ✨Topping✨ 1/2 cup sour cream 2tsp sweetener 1/2tsp vanilla Once cheesecake is done add this mixture to hot cheesecake. Optional- add maple pecans from @frontporchpecans • Place on fridge for at least 24 hours. • • 💥Baking it in an oven instead💥 Preheat over to 350 & bake 55 minutes. • Macros (using her ingredients) 10 servings Calories: 316 Fat: 29.5g Protein: 9.1g Total Carbs: 4.3g Net Carbs: 3.1g • Recipe and pictures by @theketogenicmermaid
What you need
Instructions
For the Crust: 1. Line and spray a 6-inch cake pan. 2. Mix 1 cup almond flour, 2.5 tablespoons melted butter, 2 tablespoons sweetener of choice, 1/2 teaspoon vanilla, and 1 teaspoon graham cracker drops together. 3. Add the mixture to your pan and push down to form a crust. 4. Set aside, preferably in the refrigerator until ready for use. For the Cheesecake Filling: 1. In a bowl, cream together 16 ounces room temperature cream cheese, 1/4 cup heavy whipping cream, 0.625 cup sweetener of choice, 1-2 teaspoons maple syrup drops or sugar-free maple syrup, 1 teaspoon vanilla, and a pinch of kosher or pink salt. 2. Taste test for sweetness and add more sweetener if desired. (Note: it's recommended to over-sweeten baking dishes as sweetness bakes out). 3. Add 2 eggs and 1 yolk to the mixture and mix just until incorporated, being careful not to overmix. 4. Add the filling to the prepared crust pan. 5. Place a piece of paper towel on top of the cheesecake (to collect moisture), then cover the pan tightly with foil. Cooking Instructions (Instant Pot Method): 1. Add 1.5 cups of water to your Instant Pot and place the trivet inside. 2. Carefully place the covered cheesecake pan on top of the trivet. 3. Close the Instant Pot lid. 4. Set on manual mode for 35 minutes, followed by an 18-minute natural pressure release. 5. After the release, check the cheesecake for jiggliness. If it's still very jiggly, a new technique is to add it back to the Instant Pot for an additional 10 minutes, followed by another 18-minute natural pressure release. 6. Once done, it will still be a little jiggly, which is normal. It will set overnight. Cooking Instructions (Oven Method - Alternative): 1. Preheat your oven to 350°F (175°C). 2. Bake the cheesecake for 55 minutes. For the Topping: 1. Once the cheesecake is done and still hot, mix 1/2 cup sour cream, 2 teaspoons sweetener, and 1/2 teaspoon vanilla together. 2. Spread this mixture evenly over the hot cheesecake. 3. Optionally, add maple pecans. Final Steps: 1. Place the cheesecake in the refrigerator for at least 24 hours to set completely.View original recipe