Browned Butter and Pecan Cheesecake




Browned Butter and Pecan Cheesecake

Hands On Time: 30 minutes

Total Time: 4 hours

Serves 8 large wedges

Nutritional Information:

Net Carbs- 4.7g

Protein- 9.3g

Fat- 65g

Calories- 608 kcal


Browning the butter gives this cheesecake a depth of flavor that is next level delicious!





Almond flour –0.5 cup

Pecans, ground to meal –1 cup

Butter –100 grams/3.5 ounces

Sukrin Icing 1/4 cup


Browned Butter:

Butter– 4.5 oz



Cream cheese –500 grams/18 ounces/2 blocks

Cream -250ml/1 cup

Sukrin Icing -1/2 cup

2 tablespoons of gelatin

¼ cup of cold water



Pre-heat your oven to 350⁰ F, fan forced

Place all of the dry crust ingredients into a large mixing bowl and stir to combine.

Melt the butter and add to the dry ingredients, mixing well until a crumbly dough has formed.

Grease and line a standard 22 cm/8.5 inch spring form pan and press the crust mixture evenly around the base and sides.

Bake for 12 minutes.

Remove and let cool before placing in the fridge to chill while you prepare the next steps.

Brown your butter by placing it in a pot over med-high heat, stirring constantly. The butter will melt and foam up.

Once the foam subsides, watch the bottom of the pan for the milk solids to turn a toasty brown.

When this happens, remove from the heat straight away and pour into a cold bowl to stop the cooking process.

You don’t want to keep the butter on the heat any longer or the milk solids will scorch and turn bitter.

The butter should smell nutty and sweet.

Sit to one side to cool while you make the filling.

Add the gelatin to the cold water and let bloom for approx. 3 minutes.

In the bowl of your mixture, place the cream cheese and sweetener and beat on med-high until fluffy and smooth.

Heat your cream to hot but not boiling in the microwave and stir the gelatin through until it dissolves.

Add the cream and gelatin mix to the cream cheese and beat on med-high until well combined and smooth.

Slowly trickle the browned butter in and beat until combined.

Pour into chilled crust.

Chill the cheesecake for at least 3 hours


Can be served with extra pecans as a garnish (I like to roast mine tossed in butter with a sprinkle of sea salt)

Store, covered, in the refrigerator for up to 5 days.

Note: the crust will soften.


This recipe was created by the talented Naomi Sherman, creator of


Click HERE for a PDF version of the recipe.