People with gluten sensitivities and devout keto followers need not miss out on the best part of a holiday meal – dessert! Decadent, rich and festive, this keto pecan pie cheesecake is the perfect ending to a family feast. Sweetened with brown sugar replacement and sugar-free powdered sugar, this pie will satisfy all your cravings without compromising your health goals. Don’t worry about prep time, either. This recipe offers flexibility in planning. The almond crust and cheesecake batter can be made two days in advance, and the warm, syrupy pecan topping comes together in a flash. Serve with a warm holiday beverage and enjoy the chorus of “mmmmmm.”
Keto Pecan Pie Cheesecake
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 6 hours 30 minutes
Total Time 8 hours
Servings 14
Calories 552 kcal
Ingredients
Almond Crust
- 2 cups almond flour
- 1/2 tsp. kosher salt
- 4 Tbsp. unsalted butter melted
- 3 Tbsp. brown sugar replacement
- 1 tsp. vanilla extract
Optional: 1 tsp. ground cinnamon
Cheesecake Filling
- 32 oz. full-fat cream cheese softened
- 1 cup sugar-free powdered sugar sifted
- 2 Tbsp. vanilla extract
- 1/2 tsp. kosher salt
- ½ cup sour cream room temperature
- 2 eggs room temperature
Optional: 1 tsp. ground cinnamon
Pecan Topping
- 6 Tbsp. unsalted butter
- 1/2 cup brown sugar replacement
- 1/2 tsp. kosher salt
- 1/2 cup heavy whipping cream
- 1-1/2 tsp. vanilla extract
- 2 cups halved pecans
Optional: 1/2 tsp. cinnamon
Instructions
Almond Crust
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Preheat oven to 350 degrees F. Grease and line 9-inch springform pan with parchment paper.
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In medium bowl, combine almond flour, salt and optional cinnamon. Set aside.
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In separate bowl, combine melted butter, brown sugar replacement and vanilla.
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Add butter mixture to almond flour mixture. Using hands, a fork or pastry cutter, combine ingredients into a sand-like texture.
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Press crust into prepared pan and use a measuring cup to level. Bake 15-20 minutes until slightly brown.
Cheesecake Filling
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In large bowl using hand mixer or stand mixer, combine cream cheese and powdered sugar sweetener on medium speed.
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Add vanilla, salt, optional cinnamon and sour cream. Mix on medium speed until combined, making sure to scrape the bowl.
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Add eggs one at a time, mixing gently until just combined. (Note: If preparing in advance, batter can be refrigerated 1-2 days in airtight container.)
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Pour batter into prepared and cooled crust. Smooth with offset spatula.
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Bake at 350 degrees F on middle rack for 45-55 minutes or until edges are set but center is jiggly.
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To cool, turn off oven and crack oven door open with cheesecake still inside. Cool 1 hour in the oven, then another hour on the counter. Gently, take a sharp knife and run along the edge to separate cheesecake from edges of pan. Cool at least 4 hours or overnight in refrigerator.
Pecan Topping
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Right before serving, make pecan topping.
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In saucepan over medium heat, combine butter, sweetener, salt and optional cinnamon. Stir constantly 4-5 minutes until smooth and bubbly.
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Reduce heat to medium-low. Stir in heavy cream until completely combined.
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Remove from heat and stir in pecans and vanilla. Cool at room temperature 30 minutes before topping cheesecake, using this time to let cheesecake soften out of fridge.
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Gently remove from springform pan, running knife along the edge once more before loosening the latch and removing mold.
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Place large plate over cheesecake and carefully flip cheesecake upside down to remove bottom of pan and parchment paper.
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Place serving plate or cake stand face down on top of crust. Quickly return cheesecake right-side up.
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When sauce has cooled 30 minutes, pour over cheesecake and gently spread to edges with spoon.
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Serve immediately. Topping with solidify as it cools.
Recipe Notes
Grab these ingredients and more from Bob's Red Mill at Vitacost.
Nutrition Facts
Keto Pecan Pie Cheesecake
Amount Per Serving (1 g)
Calories 552
Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 23g115%
Trans Fat 0.3g
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 126mg42%
Sodium 423mg18%
Potassium 177mg5%
Carbohydrates 19g6%
Fiber 3g12%
Sugar 4g4%
Protein 10g20%
Vitamin A 1352IU27%
Vitamin C 0.3mg0%
Calcium 127mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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