🥓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