This keto cheesecake crust is so good I wouldn’t ever mind if I had a regular graham cracker crust again.
So if you’re looking for low carb, keto, gluten free or simply just a new delicious crust recipe, you’ve got to try it.
For over a year now my mom has been doing the keto diet and so I’ve learned a lot and tried so many new recipes with her.
The great part is that I’ve had some recipes that I probably wouldn’t have ever made prior to thinking low carb that have been amazing.
If you’re not familiar with keto, it’s low carb, low sugar, high protein, and high fat.
So all of my most favorite things are acceptable, like butter, sour cream, cheese, and a big juicy steak!
But that’s beside the point. What I am super excited about is this keto friendly cheesecake crust.
I’ve had quite a few keto desserts that my mom has made and most of them are pretty good, but not really as good as the regular version.
Although these keto chocolate chip cookies are pretty darn good. You may not even realize they are any different than a regular chocolate chip cookie.
But I’ve been trying to perfect a dessert recipe that would be keto for my mom but taste so good that everybody would want it.
And it has finally happened!
This crust came out so delicious that I want to use it in my regular cheesecake recipes as well, especially my caramel apple cheesecake recipe.
But to keep things keto you’ve got to try my keto cheesecake recipe. With this crust it’s absolutely perfect!
How to Make Keto Cheesecake Crust
Ingredients:
2 cups of finely chopped pecans
1/3 cup of monk fruit (or regular sugar if you’re not trying to do sugar free)
1/2 tsp. cinnamon
4 Tbsp. melted butter
Steps:
1.) Chop your pecans finely with a knife or a handy nut chopper like this one and add them to a medium size mixing bowl.
2.) Then mix in 1/3 cup of monk fruit for keto, (or regular sugar), and 1/2 teaspoon of cinnamon.
3.) Last, add your melted butter and mix until well combined.
4.) After it is all mixed together, pour the mixture into a greased 6″ x 3″ deep springform pan and press it into the bottom of the pan and up the sides.
Or pour it into a 9″ springform pan and it’ll be the right amount to press into the bottom.
5.) Then bake the crust for 10 minutes at 350 degrees F.
After baking it is ready for the cheesecake filling of your choice. Whether that be a low carb cheesecake filling or just a regular cheesecake filling.
This keto cheesecake crust is so easy to make and it tastes so good you’ll be eating every last crumb!
Keto Cheesecake Crust
Ingredients
- 2 cups finely chopped pecans
- 1/3 cup monk fruit or regular sugar if you're not trying to do sugar free
- 1/2 tsp. cinnamon
- 4 Tbsp. melted butter
Instructions
- Chop your pecans finely with a knife or a nut chopper like this one and add them to a medium size mixing bowl.
- Then mix in 1/3 cup of monk fruit for keto, (or regular sugar), and 1/2 teaspoon of cinnamon.
- Add in your melted butter and mix until well combined.
- After it is all mixed together, pour the mixture into a greased 6" springform pan and press it into the bottom of the pan and up the sides.
- Or pour it into a 9" springform pan and it'll be the right amount to press into the bottom.
- Then bake the crust for 10 minutes at 350 degrees F.
- After baking it is ready for the cheesecake filling of your choice. Whether that be a low carb cheesecake filling or just a regular cheesecake filling.
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