Low-Carb Pecan Pie Cheesecake

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Low-Carb Pecan Pie CheesecakePin recipeFollow us 125.2k

What is better than pecan pie OR cheesecake? How about a pecan pie cheesecake? If you love both you don’t have to pick just one because you get two for one in this decadent, delicious and creamy Keto Pecan Pie Cheesecake!

Fall is officially upon us and I can think of no better way to celebrate than with this keto dessert! A rich creamy cheesecake topped with real pecan pie filling. Sounds incredible, doesn’t it?

This low-carb dessert is more involved than most treats but so worth it. It will make an impressive dessert for your Thanksgiving, Christmas and New Year's table!

Consider Using Allulose

Chilled desserts that use erythritol-based sweeteners tend to crystallize slightly and although adding glycerine helps minimise this effect, your caramel won't be super smooth. For very smooth results, swap the erythritol-based sweeteners for allulose. Allulose is a healthy low-carb sweetener, although it's less common and can be pricey. The carb count is the same as for erythritol, and it’s as sweet as sugar. Unlike erythritol, it does not crystallize and is a great option in chilled desserts.

Hands-on Overall

Nutritional values (per serving, 1 slice)

Net carbs4.3 grams
Protein8.6 grams
Fat44.2 grams
Calories436 kcal

Calories from carbs 4%, protein 8%, fat 88%

Total carbs8.9 gramsFiber4.6 gramsSugars3.5 gramsSaturated fat17.8 gramsSodium261 mg(11% RDA)Magnesium48 mg(12% RDA)Potassium216 mg(11% EMR)

Ingredients (makes 16 servings)

Crust:
Cheesecake filling:
  • 2 1/2 cups cream cheese, softened (600 g/ 21 oz/ 1.3 lb)
  • 1/3 cup granulated Erythritol or Swerve (65 g/ 2.3 oz)
  • Optional: 10-15 drops liquid stevia for extra sweetness
  • 1/2 cup sour cream, room temperature (113 g/ 4 oz)
  • 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
  • 1 tbsp sugar-free vanilla extract
  • Optional: 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 3 large eggs, room temperature, lightly beaten
Pecan pie topping:

Instructions

  1. Adjust the rack to the middle of the oven. To make the crust, combine the crust dry ingredients in a food processor.
  2. Mix in the butter and vanilla extract. Pour the crust mixture into a lined 9-inch (23 cm) springform pan and press halfway up the sides using your fingers use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes. Note: It is important to press the crust up the sides of the pan also. Try to get it at least 3/4 of the way up. This will help hold the pecan pie filling once it is added to the cheesecake.
    Low-Carb Pecan Pie Cheesecake
  3. Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted). To make the filling, in a large mixing bowl beat the cream cheese and sweetener with an electric mixer on medium-high speed until smooth and creamy.
  4. Add heavy cream, sour cream, vanilla, baking powder, cinnamon powder (if using) and salt. Beat until well combined. Beat in the eggs just until combined.
  5. Pour the cream cheese filling through a fine mesh sieve into the base it helps remove any large clumps that might spoil the cheesecake. Use an offset spatula to spread the batter evenly into the bottom.
    Low-Carb Pecan Pie Cheesecake
  6. Put the cheesecake into the oven and bake in a large baking sheet filled with water (wrap outside of pan in a double layer of foil, covering the underside and extending all the way to the top.) Bake for 40 minutes.
  7. Once the cheesecake goes into the oven, begin working on the topping. Combine the brown sweetener, maple syrup, xanthan gum, and butter in a medium saucepan. Cook over medium heat until it reaches a boil, stirring constantly. Continue to boil for 2 minutes. Remove from heat and let cool while the cheesecake is baking.
  8. Meanwhile, whisk the eggs (used in the topping layer), salt, and cream together; set aside. Once the cheesecake has baked for 40 minutes, remove it from the oven. Slowly whisk the egg mixture with the cooled syrup until well combined. Stir in the chopped pecans. Low-Carb Pecan Pie Cheesecake
  9. Gently spoon the pecan topping over the cheesecake. Low-Carb Pecan Pie Cheesecake
  10. Return the cheesecake to the oven and reduce temperature to 150 °C/ 300 °F (conventional), or 130 °C/ 265 °F (fan assisted) and bake for another 40-50 minutes, until the top is golden brown and crisp. (If the edges of the pecan topping are over-browning during baking, cover with foil.)
  11. Transfer to a wire rack and cool completely. Cover the cheesecake and refrigerate for at least 4 hours before serving. Low-Carb Pecan Pie Cheesecake
  12. To serve, run a sharp knife under hot water and carefully dry the blade. Make a cut in the cheesecake. Optionally, drizzle with more sugar-free maple syrup. Low-Carb Pecan Pie Cheesecake
  13. Repeat with rinsing the blade under hot water, carefully dry it, and make the next cut.
    Low-Carb Pecan Pie Cheesecake
    The baked and chilled cheesecake will keep for up to 5 days covered tightly and stored in the refrigerator, or up to 2 months covered tightly and stored in the freezer. Low-Carb Pecan Pie Cheesecake If you freeze the cheesecake before slicing, let the slices sit at room temperature for at least 30 minutes before serving.
    Low-Carb Pecan Pie Cheesecake

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Pecans, nuts
0.3 g0.6 g4.5 g43 kcal
Almond flour (blanched ground almonds, almond meal)
0.5 g1.3 g3.3 g37 kcal
Coconut flour, organic
0.2 g0.3 g0.3 g7 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g2.9 g25 kcal
Cream cheese, soft (full-fat)
1.2 g2.6 g10.5 g92 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Cream, sour
0.3 g0.2 g1.4 g14 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.1 g0.1 g1.4 g14 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g2 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Baking powder, gluten-free
0.1 g0 g0 g0 kcal
Eggs, free-range or organic
0.1 g1.2 g0.9 g13 kcal
Sukrin Gold, brown sugar substitute
0.1 g0 g0 g0 kcal
Lakanto Maple Syrup, monkfruit sugar substitute
0.1 g0 g0 g3 kcal
Xanthan gum, thickening agent
0 g0 g0 g1 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Eggs, free-range or organic
0 g0.8 g0.6 g9 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.2 g0.1 g2.9 g27 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pecans, nuts
0.6 g1.2 g9.8 g94 kcal
Total per serving, 1 slice
4.3 g8.6 g44.2 g436 kcal
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Leili Malakooti
Graphic designer and Creative Foodie

Leili Malakooti

Leili is a Graphic designer and Creative Foodie! She is passionate about recipe development, food photography and food styling.

Leili is Persian and her creations are inspired by the rich, delicious and healthy recipes from her culture and birth country, Iran. She dropped 100 lbs eating keto and has been in ketosis for almost 4 years.

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Comments (22)

Looked so good had to make it as soon as I could. We are having an issue with forming the crust. You say to line the spring form pan but I don't see the pan in the photo lined. Any tricks or could you provide some more detail how you formed the crust so perfectly? We used parchment paper and went up as far as we could, about 1/2 way, but when adding the top layer it went much above the crust line.  Also the top layer is cream coloured and not opaque like yours is in the photo. Don't know why that is?

Reply

Hi Mark, you can use a round cake lining in the bottom of the pan (no need to line the sides). The top layer should resemble caramel rather than cream - did you use brown sugar substitute?

Reply

Thanks for your reply Martina. Makes sense to just line the bottom. Yes I used Swerve brown sugar for the topping. This desert was so good and seemed to get better by day 2 and 3. Only other thing worth noting and this goes for many of your recipes that use cream cheese, it seems the organic cream cheese I can get here in Canmore Alberta seems much thinner than what you can get across the pond and as a result the cooking time had to be extended quite a bit to get the cake firm enough to hold a touch. Thanks again. Will line the bottom only next time which will help the forming of the crust up the sides. Ciao for now.

Reply

Thank you so much Mark, I'm glad you enjoyed. It's great to know about the cheese!

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Hi! This looks wonderful, and I hope to make it today. But I cannot possibly work off my phone for a recipe this involved. The print button you provided takes me to a beautiful pdf, but no ability to print the recipe. Have not had this issue before on this blog. Hopefully, a wrong setting? Please advise. Thank you! =)

Reply

Thank you for your kind words! It is indeed a PDF which you can then print. There is either a direct print option or a "save as PDF" option which can also be printed once saved. Either one will work. I hope this helps!

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If I eliminated the coconut flour in the crust (family member is allergic) what would be the total amount of almond flour?  I know it's a long way from a one to one conversion,  but I don't know if there is a set rate.  Thanks.

Reply

Hi Carolyn, I'd use 3/4 cup (about 75 g/ 2.7 oz) of almond flour. In general you need to use 3 to 4 times more almond flour to replace coconut flour (more absorbent). So in total I'd use 1 3/4 to 2 cups of almond flour. I hope this helps!

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Can you use monkfruit sweeteners?

Reply

Yes you can as long as you used granulated sweeteners such as Lakanto - that can be used in the same amount as Swerve/Erythritol.

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This looks INCREDIBLE
TY ty ty T.Y.
I am also eagerly awaiting Persian Keto-fied recipes!

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What a beautiful cake, I bet it's even better when you taste it! Welcome Leili, I can't wait to see some Persian recipes here!

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One other question: I see that during the first baking period you use a water bath.  Do you continue to use a water bath during the second baking stage after lowering the oven temperature?  

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Since this recipe uses a springform pan, you’ll need to wrap the pan first with aluminum foil to prevent water from coming through the bottom & highly recommend to keep in all baking process!

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You call for 1.5 cups of cream cheese.  A cup of cream cheese is about 9 oz weight.  Years ago I packed a block of cream cheese into a cup and found it wasn't quite enough, but really, nobody does that and nobody knows how much a cup of cream cheese actually is.   Does anybody measure cream cheese by cups?  Most Americans will probably assume that a cup is 8 ounces (which is not true) and assume you meant 8 oz (weight) of cream cheese.
But then there's another problem.  The specified volume of 1.5 cups of cream cheese is about either 12 oz or 13.5 oz weight, which is 340g or 383 g.  This is inconsistent with the weight given for the cream cheese, which is 600g or 1.3 pounds = 20.8 oz.  
Please clarify the amount of cream cheese in the recipe!   Note that in the USA, cream cheese blocks are marked off in ounces weight, and most bakers will cut the blocks on the marked lines, so if the weight of 600g is what you meant, the most accessible measurement for USA readers is going to be 21 oz.  

Reply

Hi Adrian, I apologise, that was my error. It is 600 g and 2.5 cups, not 1.5 cups. I fixed that now. Thank you!

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Hi there, I can't wait to make this! In point 4 you refer to cinnamon powder in the filling but it's not on the ingredient list - how much should I add? Thanks!!

Reply

Thank you, well spotted! Cinnamon is optional so it's all up to date now and listed 😊

Reply

Leili makes the most accurate and amazing recipes , she is a true mentor ! She helps with all her heart ,she cares and love to see her followers success in their journey.  

Reply

Thank you Asal! Leili's recipes are truly delicious! I can't wait to see more 😊

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Leili always makes the prettiest, tastiest creations! I’m definitely making this for the family this week! I as well hope to see some Persian recipes too ❤️❤️

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I can't agree more!

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