Keto Pecan Pie Cheesecake Recipe

CourseDessert

CuisineDessert

Keywordketo pecan pie cheesecake, pecan pie cheesecake

Prep Time25minutes minutes

Cook Time35minutes minutes

Chill Time3hours hours

Total Time25minutes minutes

Servings10

Calories360kcal

Ingredients

Crust

• 3/4 cup almond flour
• 2 tbsp powdered Swerve Sweetener
• Pinch salt
• 2 tbsp melted butter

Pecan Pie Filling

• 1/4 cup butter
• 1/4 cup Swerve Brown
• 2 tbsp allulose (or BochaSweet)
• 1 tsp caramel extract or vanilla extract
• 2 tbsp heavy whipping cream
• 1 large egg
• 1/4 tsp salt
• 1/2 cup chopped pecans

Cheesecake Filling

• 12 ounces cream cheese softened
• 5 tbsp powdered Swerve Sweetener
• 1 large egg
• 1/4 cup heavy whipping cream
• 1/2 tsp vanilla extract

Topping

• 2 tbsp butter
• 2 tbsp Swerve Brown
• 1 tbsp allulose (or BochaSweet)
• 1/2 tsp caramel extract or vanilla extract
• 1 tbsp heavy whipping cream
• Whole toasted pecans for garnish

Instructions

Crust:

• In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
• Press into the bottom and partway up the sides of a 7-inch springform pan. Place in the freezer while making the pecan pie filling.

Pecan Pie Filling:

• In a small saucepan over low heat, melt the butter with the sweeteners. Whisk until combined and the sweeteners have dissolved, then stir in the extract and heavy whipping cream.
• Add the egg and continue to cook over low heat until the mixture thickens (this should only take a minute or so). Immediately remove from heat and stir in the pecans and salt.
• Spread mixture over the bottom of the crust.

Cheesecake Filling:

• Beat the cream cheese until smooth, then beat in the sweetener. Beat in the whipping cream and vanilla extract, then beat in the egg until just combined.
• Pour this mixture over the pecan pie filling and spread to the edges.

To Bake:

• Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.
• Place the rack that came with your Instant Pot or pressure cooker into the bottom. Pour a cup of water into the bottom. Carefully lower the wrapped cheesecake pan onto the rack.
• Close the lid and set the Instant Pot to manual mode for 30 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).
• Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.

Topping:

• In a small saucepan over medium low heat, melt the butter with the sweeteners. Bring to a simmer and cook 1 minute, then stir in the extract and heavy whipping cream. Let cool until slightly thickened.
• Drizzle over the chilled cheesecake and garnish with toasted pecans.

Notes

Servings: This recipe serves 8 to 10 people. I went with 10 because it is VERY rich and calorific. So although your slice may seem small, it packs a delicious punch!

Storage Instructions: Store this cake in the fridge in a covered container for up to 6 days. It can also be frozen for several months. To freeze, let it cool and chill completely to set properly. Then wrap it up tightly. I recommend waiting to add the topping until you are ready to serve.

Oven Instructions: 

• No need to wrap the pan in foil. You may also want to bake the bottom crust for 10 minutes at 325ºF to help it firm up.
• Bake the cheesecake at 300ºF for at least 30 minutes. Check on it every 5 minutes after that. The edges should be set but the center should still jiggle slightly when the pan is shaken.
• Let cool and refrigerate as directed.

Nutrition

Serving: 1/10th of cake | Calories: 360kcal | Carbohydrates: 4.8g | Protein: 5.9g | Fat: 31g | Fiber: 1.7g