Keto Pecan Pie Cheesecake

Feed your soul with this delicious Keto creation- the Pecan Pie Cheesecake. This is a combination of cheesecake with the flavoring of pecan pie; the pecan pie is low carb and entirely sugar-free. For keto lovers and everyone who seek for a healthy option, this cheesecake has taste that doesn’t need any replacement.

Here is why this keto pecan pie cheesecake will become your new favorite.

Just picture biting into a rich cheesecake and getting a mouthful of delicious, sticky pecan pie nucleus. This is the kind of dessert dream one couldn’t have imagined coming true in their lifetime. Another notable feature is that, even with no added sugar in this recipe, it comes as close to the real thing that the low-carb dieters would want from a cheesecake. With only 3.1g net carbs per serving, it is a perfect excuse to make these again and again.

Key Ingredients

Almond Flour: Used as the base for our crust, almond flour gives a great taste of nuts, all the while reducing your carb intake. You can substitute with pecan flour for more fortification of the taste.
Brown Sweetener: Swerve Brown Sweetener augments the flavor of the pecan pie filling and the caramel topping and has a molasses type flavor.
Allulose: To minimize crystallization this natural sweetener is used to keep the filling and topping soft and gooey.
Pecans: For the filling, toasted, chopped pecans are critical since they bring the needed texture and enhance the meal’s taste. As pertaining to the pecans, it is also advisable to chop them and use them as toppings on the finished cake.
Cream Cheese: True to its name, cream cheese must be full-fat for that optimal, rich cheesecake experience. Stay away from low-fat sorts , because they are often less creamy and have more carb content.
Butter: Butter is used in the crust, the filling and the topping too and it brings a richness and extra taste to the cheesecake.
Whipping Cream: Heavy cream whips up and makes the caramel sauce thicker and also enriches the cheesecake topping.
Eggs: Pecan filling is its structural element and large eggs are used as a binder in both pecan filling and cheesecake filling.
Pantry Staples: Vanilla extract and salt aid in the production of a rich cheesecake and also the additional chocoalte flavors.

How to Make

Preparing the Crust

Mix Dry Ingredients: Place in a bowl that accommodates medium ¾ cup almond flour, 2 tablespoons powdered Swerve Sweetener, a pinch of salt.
Add Butter: While still warm, fold in 2 tablespoons of melted butter, until the mixture forms a rough paste.
Form the Crust: Transfer the mixture and press it onto the bottom and approximately one third up the side of a 7 inch Springform pan. Put the pan in the freezer to set as you make the pecan pie filling so it has time to set properly.

Making the Pecan Pie Filling

Melt Butter and Sweeteners: In a small saucepan over low heat melt 1/4 cup of butter, 1/4 cup of Swerve Brown and 2 tablespoons of allulose (or BochaSweet). Whisk until the sweeteners dissolve to properly integrate them into the mixture.
Add Flavorings: Then add 1 teaspoon caramel extract or vanilla extract and 2 tablespoons heavy whipping cream.
Cook the Filling: Stir in 1 large egg and simmer the mixture over low heat for about a minute until it thickens. Take it off the heat and fold in ½ cup of chopped pecans and a ¼ tsp of salt.
Spread Filling Over Crust: Pour the pecan mixture over the uniformly spread crust.

Preparing the Cheesecake Filling

Beat Cream Cheese: In a large bowl combine 12 ounces of cream cheese and cream it when is softened.
Incorporate Sweetener: 5 tablespoons powdered Swerve Sweetener should then be added and continue beating until they are well blended.
Add Cream and Extract: Pour in ¼ cup heavy whipping cream Stir in ½ teaspoon vanilla extract.
Finish with Egg: Stir in the 1 large egg beating only on low speed until fully combined.
Layer the Filling: Spread this cheesecake mixture on top of the pecan pie filling all the way to the edge.

Baking the Cheesecake

Instant Pot Method

Wrap the Pan: Thus, to prevent the penetration of moisture it is required to cover the bottom of the springform pan with rather tight foil. Place a paper towel over the cheesecake, bring a foil and wrap it around the pan but do not let it come in contact with the food.
Prepare the Instant Pot: Please place this at the bottom of the instant pot and pour 1 cup water on it. Carefully returning the cheesecake back to rack before it is entirely unwrapped.
Cook the Cheesecake: This will depend on your kitchen utensils so close the lid and shift the knob to “manual” turning the pressure selector to the high pressure for 30 minutes. After the mentioned time for cooking is over, leave the pressure to drop naturally.
Cool and Set: Remove the cheesecake from the pot then cool it to room temperature then refrigerate for 3 hours up to 24 hours.

Oven Method

Pre-Bake the Crust: For added firmness, bake the bottom crust for 10 minutes at 325ºF before adding the fillings.
Bake the Cheesecake: Bake the cheesecake at 300ºF for at least 30 minutes. Check every 5 minutes thereafter. The edges should be set, but the center should still jiggle slightly when the pan is shaken.
Cool and Refrigerate: Let the cheesecake cool to room temperature, then refrigerate as directed.

Preparing the Caramel Topping

Pre-Bake the Crust: In order to get better crust at the bottom you can blind bake it for ten minutes at 325ºF before putting the filling.
Bake the Cheesecake: Bake the cheesecake in 300ºF for at least 30 minutes and until it turns gold brown. From now on, the nurse can make it a point to check after every five minutes. The edges should for the most part be set or firm while the middle should be a little soft, if the pan used is shaken gently.
Cool and Refrigerate: After baking allow the cheesecake to cool to the room temperature before refrigerating it as pointed out above.

Frequently Asked Questions

What Is the Amount of Carbs in Keto Pecan Pie Cheesecake?

As it can be observed, the traditional recipes for pecan pie cheesecake are replete with monstrous carbohydrate content with some having a measurement of 99grams per serving. Thus, this keto version has a paltry 4. 8g total carbs and 1g of dietary fiber. 7g of fibre per slice and it providing 3 net carbs per slice. 1g. That makes it ideal for those who adhere to the low carbo or ketogenic diet plan and do not take in foods rich in carbohydrates.

What Is The Correct Way To Store Keto Pecan Pie Cheesecake?

This keto pecan pie cheesecake should be stored in the refrigerator for up to 6 days covered in a container. And in order to preserve it for several months, it is suggested to freeze it, instead of using the chill function. To freeze, leave the dish to cool down to reach room temperature before refrigerating it to become very cold before covering it with a plastic wrap or foil. For the topping, as mentioned above it is much more preferable to spread the caramel topping right before the time when the cheesecake is to be served.

Easy Keto Pecan Pie Cheesecake Recipe:

Ingredients

For the Crust:
¾ cup almond flour
2 tablespoons powdered Swerve Sweetener
Pinch of salt
2 tablespoons melted butter
For the Pecan Pie Filling:
¼ cup butter
¼ cup Swerve Brown
2 tablespoons allulose
1 teaspoon caramel extract (or vanilla extract)
2 tablespoons heavy whipping cream
1 large egg
¼ teaspoon salt
½ cup chopped pecans
For the Cheesecake Filling:
12 ounces cream cheese, softened
5 tablespoons powdered Swerve Sweetener
1 large egg
¼ cup heavy whipping cream
½ teaspoon vanilla extract
For the Topping:
2 tablespoons butter
2 tablespoons Swerve Brown
1 tablespoon allulose
½ teaspoon caramel extract (or vanilla extract)
1 tablespoon heavy whipping cream
Whole toasted pecans for garnish

Directions

Preparing the Crust
In a medium sized bowl, combine the almond flour, sweetener, and salt. Finally mix the melted butter in the mixture and using a spoon, the mixture takes on a dough like consistency.
Pour the batter into the base and up to the one third of the side of a 7 inch spring form pan. Place the pan aside and start on the filling You should remove the pan from circulation to cool while you work on the filling.
Making the Pecan Pie Filling
Warm the butter with the sweeteners in a saucepan on a low flame. Stir until all the ingredients are dissolved and the two types of sweeteners are reinstated.
Mix the caramel extract and heavy whipping cream into the preparation.
Mix in the egg and cook the mixture over low flame until it has become thick. Remove from the heat finally and mix in the chopped pecans and put also the salt.
Spoon this pecan mixture over the lower part of the pastry that has to be prepared beforehand.
Preparing the Cheesecake Filling
Beat the cream cheese until smooth.
Now put the sweetener and mix for a few more minutes until it is fully incorporated in the mixture.
Into the whipped cream mix in the vanilla and beat it further, then fold in the egg, just until incorporated.
Drain the cheesecake filling over the pecan pie layer and attempt to push it to the sides as much as possible.
Baking the Cheesecake (Instant Pot Method)
On the bottom of the springform pan, the foal has to be placed and it will have to be wrapped around and this has to be rather tight. Take a sheet of the paper towel and remove its upper layer then place it on the surface of the particular pan and Aluminum foil.
Put the rack at the bottom part of the Instant Pot and pour water at least 1 cup. Squash the cheesecake gently to transfer it to the newly formed wax paper, then flip it over the rack and allow it to rest on the rack.
Put the lid on and set the instant pot to Manual, high pressure 30 minutes. Allow pressure to accumulate to where it can automatically release on its own.
Turn off the Instant Pot and carefully take the cheesecake out to cool to room temperature. Chill in the refrigerator for not less than 3 hours or preferably overnight.
Baking the Cheesecake (Oven Method)
If you want to have enhanced crispness on the bottom crust it is recommended that the crust has to be returned to the oven at a temperature of 325ºF for about ten minutes.
The cheesecake has to be baked at 300ºF for no less than half an hour; after five minutes of irregularity the turn it over until the edges at the bottom harden while the center remains slightly uncooked.
Let the cheesecake cool to room temperature, then refrigerate.
Preparing the Topping
In a small saucepan over medium-low heat, warm through the butter with the sweeteners. This allows the herbs to release some of their flavor to help flavor the oil and lightly cook the herbs before adding the rest of the ingredients.
Put into the mixture the caramel extract and heavy whipping cream also. Subsequently, the mixture should calm down to form a slightly thicker liquid.
Pour the caramel sauce over the cheesecake after it has been chilled and sprinkle with toasted pecans.

Notes

It is recommended to chill the cheesecake in refrigerator in an air-tight container for up to 6 days. To freeze let it cool to room temperature then you can wrap it. Pour this topping a few minutes before consumption of the dish.

Nutrition Facts

Calories:360kcal
Carbohydrates:4.8g
Protein:5.9g
Fat:31g
Fiber:1.7g