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What’s better than pecan pie or cheesecake? For me, it’s both — in one slice. This Keto Pecan Pie Cheesecake has been a favorite at my house during the holidays, and I look forward to making it every year. It feels a little extra-special, the kind of dessert that makes its way to the table for Thanksgiving or Christmas and disappears fast.
It does take more time than my usual bakes, but trust me — it’s worth it. One bite of that creamy cheesecake with the pecan topping and you’ll see why I keep coming back to this recipe.
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Ingredients & Swaps
This pecan pie cheesecake has three layers — nutty crust, creamy cheesecake, and a caramel pecan topping. Here’s what you’ll need and how you can swap things if needed:
- Pecans – Used in both the crust and topping. Grind finely for the crust, and keep coarsely chopped for the topping. Walnuts work too, but pecans give the classic flavor.
- Almond flour & coconut flour – Add structure to the crust. Stick with both for best texture, but more almond flour can replace the coconut flour if needed. Keep in mind that coconut flour is very absorbent and you will need about three times more almond flour to replace it.
- Butter – Binds the crust and adds flavor to the topping. Use unsalted. Coconut oil can work in the crust for a dairy-free option.
- Low-carb sweeteners – Erythritol, Swerve, or Allulose all work. Allulose gives the smoothest caramel without crystallizing. Brown-style sweetener (Swerve Brown, Sukrin Gold) is best for the topping. My favorite allulose brand is RxSugar - click here to get 20% off RxSugar.
- Vanilla extract & cinnamon – Add flavor to both crust and filling. Optional cinnamon in the cheesecake layer works if you like a spiced note.
- Cream cheese – The base of the cheesecake filling. Use full-fat, softened cream cheese for best results.
- Eggs – Bind both the cheesecake and topping. Use at room temperature for a smoother batter.
- Sour cream & heavy cream – Add creaminess to the cheesecake filling and topping. Don’t skip — they help keep the cheesecake soft and smooth.
- Maple-flavored sugar-free syrup – Sweetens the pecan topping and gives it classic pie flavor. Again, Allulose is your best bet - click here to get 20% off RxSugar.
- Leavening (baking powder + a pinch of salt) – Stabilizes the cheesecake layer.
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What’s the best sweetener for the pecan topping?
Allulose works best if you want a smooth caramel that doesn’t crystallize. Erythritol-based sweeteners (like Swerve) can work too but may give a slightly grainy texture once chilled.
Can I skip the xanthan gum?
It helps thicken the pecan topping and keeps it from being runny. If you don’t have it, glucomannan (konjac root powder) works as a 1:1 substitute.
Do I have to use sour cream in the cheesecake?
Yes — sour cream adds tang and helps keep the cheesecake soft. If you skip it, the filling can turn out too dense. Thick Greek yogurt is the closest swap.
Secrets to a Perfect Pecan Pie Cheesecake
- Bring ingredients to room temp – Cold cream cheese or eggs will give you lumps and an uneven bake.
- Don’t skip the water bath – It keeps the cheesecake layer moist and helps prevent cracks. A simple ramekin of water in the oven works if you don’t want to wrap the pan.
- Check the topping early – If the pecans start browning too much, cover loosely with foil to avoid burning.
- Cool gradually – Letting the cheesecake rest in the oven with the door cracked slightly prevents sinking.
- Chill before slicing – Refrigerate at least 4 hours (overnight is best) so the layers set and slices stay neat.
- Slice with a hot knife – Dip a sharp knife in hot water, wipe dry, and cut. Repeat between slices for clean edges.
- Baking temperature tip - Cheesecake can be tricky to bake evenly. For best results, set your oven to 355 °F (180 °C conventional / 320 °F fan-assisted). If you live at high altitude, increase the oven temperature by about 25 °F to ensure the cheesecake cooks through without overbaking the edges.
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Storage & Freezing
Cover the cheesecake tightly and keep it in the fridge for up to 5 days. For longer storage, freeze it for up to 2 months. You can freeze the whole cheesecake or individual slices. If freezing unsliced, thaw in the fridge before cutting. If freezing slices, separate them with parchment paper so they don’t stick together. Let frozen slices sit at room temperature for about 30 minutes before serving.
Similar Recipes You Will Love
If this Pecan Pie Cheesecake is on your holiday table, you might also enjoy these other rich and festive low-carb desserts:
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Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs4.5 grams
Protein8.6 grams
Fat44.1 grams
Calories434 kcal
Calories from carbs 4%, protein 8%, fat 88%
Total carbs7.7 gramsFiber3.2 gramsSugars3.5 gramsSaturated fat17.8 gramsSodium252 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 low-carb sweetener such as Allulose or Erythritol (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)
- 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
- Prepare the crust. Combine pecans, almond flour, coconut flour, sweetener, cinnamon, and vanilla in a food processor. Pulse to mix. Add melted butter and blend until crumbly. Press the mixture into a lined 9-inch (23 cm) springform pan, going about 3/4 up the sides. Chill in the fridge for 20 minutes.
- Preheat the oven. Set to 160 °C/320 °F (fan assisted) or 180 °C/355 °F (conventional). Adjust rack to the middle.
- Make the cheesecake filling. In a large bowl, beat cream cheese and sweetener until smooth. Add cream, sour cream, vanilla, baking powder, cinnamon (if using), and salt. Mix until combined, then beat in the eggs just until incorporated. Pour filling through a fine-mesh sieve into the chilled crust. Smooth the top.
- Bake the cheesecake layer. Wrap the outside of the pan in double foil. Place in a roasting pan with hot water (water bath). Bake for 40 minutes.
- Cook the pecan topping. While the cheesecake bakes, combine brown sweetener, sugar-free syrup (maple-flavored allulose works best), xanthan gum, and butter in a saucepan. Bring to a boil, stirring constantly. Boil 2 minutes, then remove from heat to cool slightly. In a separate bowl, whisk eggs, cream, and salt. Slowly whisk the egg mixture into the cooled syrup. Stir in pecans.
- Add the topping. After the cheesecake bakes for 40 minutes, remove it from the oven. Gently spoon the pecan topping over the cheesecake layer.
- Finish baking. Reduce oven temperature to 150 °C/300 °F (fan assisted) or 170 °C/340 °F (conventional). Return cheesecake to oven and bake for another 40–50 minutes, until the top is golden brown. (Cover edges with foil if topping starts to over-brown.)
- Cool. Place pan on a wire rack and let cheesecake cool completely. Then cover and refrigerate for at least 4 hours (overnight is best).
- Serve. For neat slices, run a sharp knife under hot water, dry, and slice. Repeat between cuts. Optionally drizzle with extra sugar-free maple syrup.
- Refrigerate for up to 5 days, or freeze up to 2 months. If freezing whole, slice after thawing for clean cuts.
Ingredients
Instructions
- Prepare the crust. Combine pecans, almond flour, coconut flour, sweetener, cinnamon, and vanilla in a food processor. Pulse to mix. Add melted butter and blend until crumbly. Press the mixture into a lined 9-inch (23 cm) springform pan, going about 3/4 up the sides. Chill in the fridge for 20 minutes.
- Preheat the oven. Set to 160 °C/320 °F (fan assisted) or 180 °C/355 °F (conventional). Adjust rack to the middle.
- Make the cheesecake filling. In a large bowl, beat cream cheese and sweetener until smooth. Add cream, sour cream, vanilla, baking powder, cinnamon (if using), and salt. Mix until combined, then beat in the eggs just until incorporated. Pour filling through a fine-mesh sieve into the chilled crust. Smooth the top.
- Bake the cheesecake layer. Wrap the outside of the pan in double foil. Place in a roasting pan with hot water (water bath). Bake for 40 minutes.
- Cook the pecan topping. While the cheesecake bakes, combine brown sweetener, sugar-free syrup (maple-flavored allulose works best), xanthan gum, and butter in a saucepan. Bring to a boil, stirring constantly. Boil 2 minutes, then remove from heat to cool slightly. In a separate bowl, whisk eggs, cream, and salt. Slowly whisk the egg mixture into the cooled syrup. Stir in pecans.
- Add the topping. After the cheesecake bakes for 40 minutes, remove it from the oven. Gently spoon the pecan topping over the cheesecake layer.
- Finish baking. Reduce oven temperature to 150 °C/300 °F (fan assisted) or 170 °C/340 °F (conventional). Return cheesecake to oven and bake for another 40–50 minutes, until the top is golden brown. (Cover edges with foil if topping starts to over-brown.)
- Cool. Place pan on a wire rack and let cheesecake cool completely. Then cover and refrigerate for at least 4 hours (overnight is best).
- Serve. For neat slices, run a sharp knife under hot water, dry, and slice. Repeat between cuts. Optionally drizzle with extra sugar-free maple syrup.
- Refrigerate for up to 5 days, or freeze up to 2 months. If freezing whole, slice after thawing for clean cuts.
Nutrition (per serving, 1 slice)
Calories434kcal
Net Carbs4.5g
Carbohydrates7.7g
Protein8.6g
Fat44.1g
Saturated Fat17.8g
Fiber3.2g
Sugar3.5g
Sodium252mg
Magnesium48mg
Potassium216mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 4.5 g | 8.6 g | 44.1 g | 434 kcal |
| Pecans, nuts |
| 0.3 g | 0.6 g | 4.5 g | 43 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.5 g | 1.3 g | 3.3 g | 37 kcal |
| Coconut flour, organic |
| 0.2 g | 0.3 g | 0.3 g | 7 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.9 g | 25 kcal |
| Cream cheese, soft (full-fat) |
| 1.2 g | 2.6 g | 10.5 g | 92 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Cream, sour |
| 0.3 g | 0.2 g | 1.4 g | 14 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.1 g | 0.1 g | 1.4 g | 14 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.2 g | 0.9 g | 13 kcal |
| Sukrin Gold, brown sugar substitute |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Xanthan gum, thickening agent |
| 0 g | 0 g | 0 g | 1 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.8 g | 0.6 g | 9 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.2 g | 0.1 g | 2.9 g | 27 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pecans, nuts |
| 0.6 g | 1.2 g | 9.8 g | 94 kcal |
| Allulose syrup, natural low-carb sweetener |
| 0.3 g | 0 g | 0 g | 1 kcal |
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