Keto Pecan Pie Cheesecake

Indulge in the luxurious combination of two classic desserts with this Keto Pecan Pie Cheesecake. This delightful creation merges the richness of cheesecake with the nutty sweetness of pecan pie, all while being low in carbs and sugar-free. Perfect for anyone following a keto lifestyle or anyone looking for a healthier dessert option, this cheesecake promises to deliver on flavor without compromising your diet.

Why This Keto Pecan Pie Cheesecake Will Be Your New Favorite

Imagine sinking your teeth into a slice of creamy cheesecake, only to discover a layer of gooey, nutty pecan pie filling beneath. It’s a dessert dream come true! What makes this recipe even more remarkable is that it maintains the authentic taste and texture you crave from a traditional cheesecake, without the sugar overload. With only 3.1g net carbs per serving, it’s a guilt-free indulgence you’ll want to make over and over again.

Key Ingredients

• Almond Flour: The base for our crust, almond flour provides a deliciously nutty flavor while keeping things low-carb. Feel free to swap with pecan flour for an even richer taste.
• Brown Sweetener: Swerve Brown Sweetener adds depth and a molasses-like richness to the pecan pie filling and caramel topping.
• Allulose: This natural sweetener helps keep the filling and topping gooey, preventing crystallization for a smooth, creamy texture.
• Pecans: Toasted, chopped pecans are essential for the filling, adding crunch and flavor. You can also use whole pecans to garnish the finished cake.
• Cream Cheese: Full-fat cream cheese is a must for the perfect creamy cheesecake texture. Avoid reduced-fat versions, which can be less creamy and contain more carbs.
• Butter: Essential for the crust, filling, and topping, butter adds richness and flavor throughout the cheesecake.
• Whipping Cream: Heavy whipping cream enhances the caramel sauce’s consistency and adds richness to the cheesecake filling.
• Eggs: Large eggs bind the ingredients together and add structure to both the pecan filling and the cheesecake filling.
• Pantry Staples: Vanilla extract and salt enhance the overall flavor of the cheesecake and its components.

How to Make

Preparing the Crust

1. Mix Dry Ingredients: In a medium bowl, whisk together ¾ cup almond flour, 2 tablespoons powdered Swerve Sweetener, and a pinch of salt.
2. Add Butter: Stir in 2 tablespoons of melted butter until the mixture begins to clump together.
3. Form the Crust: Press the mixture into the bottom and partway up the sides of a 7-inch springform pan. Place the pan in the freezer to firm up while you prepare the pecan pie filling.

Making the Pecan Pie Filling

1. Melt Butter and Sweeteners: In a small saucepan over low heat, melt ¼ cup butter with ¼ cup Swerve Brown and 2 tablespoons allulose (or BochaSweet). Whisk until the sweeteners are fully dissolved.
2. Add Flavorings: Stir in 1 teaspoon caramel extract (or vanilla extract) and 2 tablespoons heavy whipping cream.
3. Cook the Filling: Add 1 large egg and continue to cook over low heat until the mixture thickens, which should take about a minute. Immediately remove from heat and stir in ½ cup chopped pecans and ¼ teaspoon salt.
4. Spread Filling Over Crust: Spread the pecan mixture evenly over the prepared crust.

Preparing the Cheesecake Filling

1. Beat Cream Cheese: In a large bowl, beat 12 ounces of softened cream cheese until smooth.
2. Incorporate Sweetener: Add 5 tablespoons powdered Swerve Sweetener and continue to beat until well combined.
3. Add Cream and Extract: Beat in ¼ cup heavy whipping cream and ½ teaspoon vanilla extract.
4. Finish with Egg: Add 1 large egg and beat just until combined.
5. Layer the Filling: Pour the cheesecake mixture over the pecan pie filling, spreading it to the edges.

Baking the Cheesecake

Instant Pot Method

1. Wrap the Pan: Tightly wrap the bottom of the springform pan with foil to prevent moisture from seeping in. Place a piece of paper towel over the top of the pan (without touching the cheesecake) and cover with foil.
2. Prepare the Instant Pot: Place the rack in the bottom of the Instant Pot and add 1 cup of water. Carefully lower the wrapped cheesecake onto the rack.
3. Cook the Cheesecake: Close the lid and set the Instant Pot to manual mode for 30 minutes on high pressure. Once the cooking time is complete, allow the pressure to release naturally.
4. Cool and Set: Remove the cheesecake from the Instant Pot and let it cool to room temperature before refrigerating for at least 3 hours or overnight.

Oven Method

1. Pre-Bake the Crust: For added firmness, bake the bottom crust for 10 minutes at 325ºF before adding the fillings.
2. 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.
3. Cool and Refrigerate: Let the cheesecake cool to room temperature, then refrigerate as directed.

Preparing the Caramel Topping

1. Melt Butter and Sweeteners: In a small saucepan over medium-low heat, melt 2 tablespoons butter with 2 tablespoons Swerve Brown and 1 tablespoon allulose (or BochaSweet). Bring to a simmer and cook for 1 minute.
2. Add Flavoring and Cream: Stir in ½ teaspoon caramel extract (or vanilla extract) and 1 tablespoon heavy whipping cream. Allow the mixture to cool until slightly thickened.
3. Drizzle and Garnish: Drizzle the caramel sauce over the chilled cheesecake and garnish with whole toasted pecans.

Frequently Asked Questions

How Many Carbs Are in Keto Pecan Pie Cheesecake?

Traditional pecan pie cheesecake recipes can have a staggering amount of carbs, with some reaching up to 99g per slice! This keto version, however, contains only 4.8g total carbs and 1.7g of fiber per slice, resulting in a net carb count of just 3.1g. This makes it an excellent choice for those following a low-carb or ketogenic diet.

How Should I Store Keto Pecan Pie Cheesecake?

Store your keto pecan pie cheesecake in the refrigerator in a covered container for up to 6 days. For longer storage, you can freeze the cheesecake for several months. To freeze, let it cool and chill completely before wrapping it tightly in plastic wrap or foil. It’s best to wait to add the caramel topping until you’re ready to serve the cheesecake to ensure it stays fresh and delicious.