keto pecan pie cheesecake
Keto Recipes

Keto Pecan Pie Cheesecake

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This rich Keto Butter Pecan Cheesecake is an incredibly decadent low carb dessert! With a delicious pecan crust, creamy cheesecake, keto caramel sauce and roasted pecans, you would never guess this is just 3.5 net carbs per slice!


PREP TIME: 25 minutes
COOK TIME: 1 hour 10 minutes
TOTAL TIME: 1 hour 35 minutes


For the Keto Crust

For the Butter Pecan Cheesecake

For the Caramel Pecan Topping

  • Keto Caramel Sauce
  • 1 ½ cup roasted, salted pecans


  1. Heat oven to 350°F.
  2. Mix almond flour, crushed pecans, butter and monkfruit sweetener. Press onto the bottom of a parchment paper lined 9-inch springform pan.
  3. Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla, maple and butter extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  4. Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
  5. Refrigerate cheesecake 4 hours.
  6. Just before serving top with roasted pecans and keto caramel sauce.

Baking Tip: Cheesecakes like a hot humid environment, instead of baking in a water bath and risking water leaking through your pan you can place a separate dish of water in the oven as the cheesecake cooks to achieve the same goal. This is not essential, but it does help create a cheesecake that doesn’t have cracks.

Nutrition Information:

Yield: 10


Amount Per Serving: CALORIES: 581 |  TOTAL FAT: 54g | CHOLESTEROL: 157mg| SODIUM: 298mg | CARBOHYDRATES: 6g | NET CARBOHYDRATES: 3.5g | FIBER: 2.5g | SUGAR: 1.4g  | PROTEIN: 11g

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