Keto Pecan Pie Cheesecake Recipe

Why I Love This Recipe

This Keto Butter Pecan Cheesecake is the ultimate indulgence for anyone following a low-carb or gluten-free lifestyle. With a decadent pecan crust, a creamy cheesecake filling, and a rich keto caramel sauce, it tastes like a luxurious dessert you’d find at a high-end bakery, but without the carbs. The roasted pecans on top add the perfect crunch and flavor, making each bite heavenly. At just 3.5 net carbs per slice, this cheesecake lets you enjoy the sweetness of a classic dessert while sticking to your keto goals. The best part? It’s incredibly easy to make and perfect for impressing guests or satisfying your own sweet tooth!

Keto Butter Pecan Cheesecake

Yields: 12 slices
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes

Ingredients

For the Keto Crust:

1 cup almond flour
¾ cup crushed pecans (you can crush them yourself or buy pre-crushed)
5 tablespoons butter, melted
2 tablespoons Monkfruit sweetener (or other keto-friendly sweeteners)

For the Butter Pecan Cheesecake:

3 (8 ounce) packages cream cheese, softened
½ cup sour cream
1 cup confectioners Monkfruit sweetener (or another powdered keto sweetener)
3 eggs, at room temperature
2 teaspoons vanilla extract
¼ teaspoon maple extract
¼ teaspoon butter extract

For the Caramel Pecan Topping:

Keto caramel sauce (store-bought or homemade)
1½ cups roasted, salted pecans

Instructions

1. Prepare the Crust:

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the almond flour, crushed pecans, melted butter, and Monkfruit sweetener. Stir until the mixture is well combined.
Press the crust mixture evenly onto the bottom of a parchment paper-lined 9-inch springform pan. Make sure it’s packed firmly for a sturdy base.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and Monkfruit sweetener with an electric mixer until smooth and well-combined.
Add the sour cream, vanilla extract, maple extract, and butter extract. Mix again until fully incorporated.
Add the eggs, one at a time, mixing on low speed after each addition. Be sure not to overmix; just blend until incorporated.

3. Bake the Cheesecake:

Pour the cheesecake filling over the prepared crust in the springform pan.
Bake for 1 hour to 1 hour 10 minutes, or until the center is almost set. It should still be slightly jiggly in the center.
Tip: To avoid cracks, place a separate dish of water in the oven while baking to maintain a humid environment.
Once done, remove from the oven and run a knife around the edge of the pan to loosen the cheesecake. Let it cool to room temperature before removing the rim of the springform pan.

4. Chill the Cheesecake:

Refrigerate the cheesecake for at least 4 hours to allow it to firm up and set fully.

5. Add the Topping:

Just before serving, top the cheesecake with the roasted pecans and drizzle with keto caramel sauce for that extra touch of sweetness and crunch.

Tips & Tricks

Room Temperature Ingredients: For the best texture, make sure your cream cheese and eggs are at room temperature before mixing. This ensures a smooth and lump-free batter.
Don’t Overmix: Overmixing the batter after adding the eggs can lead to cracks in your cheesecake. Mix just enough to incorporate each ingredient.
Keto Caramel Sauce: If you don’t have store-bought keto caramel sauce, you can easily make your own using butter, heavy cream, and a keto sweetener.
Pecan Variations: If you want an even more intense pecan flavor, you can add extra roasted pecans to the crust or fold them into the filling for added texture.

Notes

Cheesecake Cracks: If your cheesecake cracks, don’t worry – it still tastes amazing! To avoid cracks, make sure the cheesecake isn’t overbaked and that it’s cooled slowly.
Sweetener: Monkfruit sweetener works wonderfully in this recipe because it’s a low-carb, keto-friendly option. You can substitute with other sweeteners, but the consistency and sweetness level might vary.
Keto-Friendly Caramel Sauce: Homemade caramel sauce can be made using butter, heavy cream, and a low-carb sweetener like Monkfruit or Erythritol. Check online for keto caramel sauce recipes!

Storage

Refrigeration: Store the cheesecake in an airtight container in the fridge for up to 1 week. It actually tastes even better after it’s had time to chill and firm up.
Freezing: If you want to store it for a longer time, you can freeze the cheesecake (without the topping) for up to 2-3 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing. To thaw, leave it in the fridge overnight.

FAQs

1. Can I make this cheesecake dairy-free?
Yes, you can substitute the cream cheese and sour cream with dairy-free alternatives such as coconut cream cheese and cashew cream. Just be sure to use a keto-friendly sweetener that works well with these substitutes.

2. Can I use a different crust?
While the pecan crust is the most flavorful and keto-friendly option, you can also use a coconut flour crust if you prefer. Just ensure any flour you use is low-carb.

3. How can I adjust the sweetness?
This cheesecake is sweetened with Monkfruit, which is a great low-carb option. If you want it sweeter or less sweet, feel free to adjust the sweetener to your taste, but keep in mind that changing the amount of sweetener could affect the texture slightly.

4. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead. In fact, it tastes better the next day as the flavors meld. Just be sure to store it properly in the fridge or freezer.

This Keto Butter Pecan Cheesecake is the epitome of indulgence, without compromising your low-carb or keto goals. Whether you’re serving it at a special occasion or enjoying it as a weekly treat, it’s a guaranteed crowd-pleaser. Enjoy every rich, creamy bite—guilt-free

Nutrition Information:

Yield: 10

SERVING SIZE: 1 slice