Keto Pecan Pie Cheesecake
What is your favorite holiday dessert?
Is it pecan pie? Is it cheesecake?
Those are my 2 favorite holiday desserts so I married the two to create the best keto Pecan Pie Cheesecake!
HOW TO MAKE KETO PECAN PIE CHEESECAKE
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Keto Pecan Pie Cheesecake
Ingredients
CRUST:
- 1 cup almond flour or pecan meal
- 1 cup pecans finely ground
- ¼ cup Swerve Brown packed
- 4 tablespoons salted butter melted
FILLING:
- 16 ounces cream cheese two 8-ounce packages, softened
- ½ cup Natural Sweetener or allulose
- ½ cup sour cream room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon Redmond real salt
- 2 large eggs room temperature, lightly beaten
PECAN PIE TOPPING:
- 1/2 cup salted butter
- 1/2 cup Swerve brown packed (or brown allulose)
- 1/2 cup heavy cream
- 2 large eggs
- 2 ½ cups coarsely chopped pecans
Instructions
Make the crust
- Preheat oven to 350°F. Line the inside bottom and sides of a 9-inch springform pan with parchment paper and spray with avocado oil spray. Wrap foil around the outside bottom as well and set aside.
- Stir the almond flour, ground pecans, sweetener, and melted butter together until it resembles wet sand. Press the crumb mixture into the bottom of the prepared pan.
- Bake for 10 minutes. Set aside to cool while you make the filling.
Make the filling
- Reduce the oven temperature to 300ºF.
- In a large mixing bowl beat the cream cheese with a hand mixer on medium to medium-high speed until smooth and creamy, about 45 seconds.
- Add the sweetener, sour cream, vanilla, and salt. Beat on medium speed until well combined.
- Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter into the prepared crust. Use an offset spatula to spread the batter evenly into the bottom.
- Bake for 40 minutes. Once the cheesecake goes into the oven, begin working on the pecan pie topping.
Make the topping
- Place the salted butter in a medium saucepan. Heat over high heat while whisking until it froths up and brown flecks appear. Remove from heat.
- Meanwhile, whisk the cream, sweetener, eggs, and extract together; once the butter has cooled a little, slowly add the egg mixture into the brown butter. Stir in the pecans.
- Once the cheesecake has baked for 40 minutes, remove it from the oven.
- Gently spoon the pecan topping over the cheesecake.
- Return the pecan cheesecake to the oven and bake for another 30 minutes, until the top is golden brown and crisp. (If the edges of the pecan topping are over-browning during baking, cover with foil.)
- Transfer to a wire rack and cool completely. Cover the cheesecake and refrigerate for at least 4 hours before serving.
Nutrition
TESTIMONY OF THE DAY
Doesn’t Alice look AMAZING???? I am SO proud of her!
“3 years of your help! I feel amazing, I feel like this is the real me, I feel like I belong, this is the way to live my life for ever… Thank you Maria Emmerich and Craig Emmerich from the bottom of my heart, all my appreciation goes to you
Thank you thank you thank you
I lost 154lbs in this 3 years, just started exercising with weights like you recommended 3 months ago I have gain 12 lbs of muscle so far!! I’ve never been so happy for gaining weight
” – Alice
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This looks great! Do you think I could make it in ramekins without the crust? I would just eat it with a spoon out of the ramekin.not sure how long to cook it for. Thankyou.
Yes, you could do that. Time and temperature would depend on how hot your oven runs and what size ramekins you use. You want it to bake until the center is still slightly jiggly.
I was wondering how many days in advance could I make this…can it be frozen?
It freezes well and you can easily make it 1-3 days ahead of time 🙂
What do you recommend instead of Swerve Brown now that they’ve changed their formulas? Or is the Swerve Brown still ok?
Always check ingredients. I’m not totally sure what their brown formula contains anymore since we have distanced ourselves from using their products. I would use this brand instead for this recipe:https://mariamindbodyhealth.com/allulose-2/
Thank you so much for responding. I am really looking forward to trying this recipe! 🙂
Should it jiggle any in the middle? My topping didn’t get crunchy
It should have a little jiggle, yes 🙂
Hi Maria hope you and your beautiful family are well! For the crust can I just use all almond flour or pecan meal? And if so 2 cups or 1 cup I couldn’t tell if you had the chopped pecans in your video? I’m assuming 2 cups….. sorry for the silly question. Thanks!!
Use two cups of almond flour if you don’t have pecan meal. It’s also listed in the written recipe 🙂