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    Home » Keto Cakes » Keto Pecan Pie Cheesecake

    Published: Nov 10, 2022 by Carolyn

    Keto Pecan Pie Cheesecake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    23.8K shares
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    Two of my favorite desserts come together in this rich, creamy Keto Pecan Pie Cheesecake. And you can cook this delectable dessert in your Instant Pot in a fraction of the time. Oven instructions included too.

    A slice of Keto Pecan Pie Cheesecake on a white plate with keto caramel sauce drizzled over.

    Imagine if you combined gooey keto pecan pie with super creamy keto cheesecake. Wouldn’t that be divine? Well, you don’t have to leave that heavenly thought in your imagination anymore!

    This Keto Pecan Pie Cheesecake recipe is going to blow your mind. How do I know? Because it totally blew my mind. And let’s be honest… when it comes to low carb dessert recipes, it’s not easy to surprise me.

    I expected this one to be good. But it wasn’t until I took that first bite that I realized HOW good. Rich vanilla cheesecake that has a pecan pie layer baked right in. Then you top the whole thing off with keto caramel sauce and toasted pecans.

    Did I mention that it’s heavenly?

    Keto pecan pie cheesecake on a wooden cake stand with several slices cut out.

    Why you will love this recipe

    Aside from the aforementioned heavenliness of this dessert, you will love it because it doesn’t taste remotely sugar-free or low carb. It has the flavor and texture you’d expect from a conventional cheesecake, without the sugar spike. And only 3.1g carbs per serving!

    If you own an Instant Pot, I highly recommend making it that way. Keto Instant Pot Cheesecake is truly amazing. The pressure cooks it in such a way that it becomes both dense and velvety smooth.

    But I know not everyone has or wants multiple kitchen gadgets, so I included oven instructions as well. I want everyone to be able to enjoy this Keto Pecan Pie Cheesecake!

    Reader Testimonials

    “I made this yesterday. My husband wanted a small piece late last night. He took one bite and immediately proclaimed it was delicious. He commented that it was just as good as Cheesecake Factory. That is the highest praise in my book.” — Sharon

    “I made this today for friends-giving. It looked like it would be a lot of work but turned out to be pretty simple. Lots of ingredients but I already had all of them in the house. I will make it again for sure. Very good flavor and creamy texture.” — Jess

    “I made this for the first time last week. I am pretty new to the keto way of life. I must say this is by far one of my favorite recipes. I took samples to work and gave out. That is where I do all my testing on new recipes. Rave reviews. I am even making one for someone’s Thanksgiving dinner. Thanks so much for sharing. Can not wait to try more!!!” — Suzanne

    Ingredients you need

    Top down image of ingredients needed for Keto Pecan Pie Cheesecake.

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • Almond flour: I used almond flour for the crust but you could also use pecan flour. It would go very well with this cheesecake!
    • Powdered sweetener: Powdered sweetener helps avoid grittiness in the crust and the cheesecake filling. I used Swerve Confectioners.
    • Brown sweetener: Swerve Brown makes the pecan pie filling and the caramel topping darker and richer.
    • Allulose: A little allulose helps the filling and the topping stay gooey and keeps it from recrystallizing.
    • Pecans: Use chopped, toasted pecans in the filling. You can use whole pecans or more chopped pecans on top of the finished cake.
    • Cream cheese: Use full fat cream cheese for best results, since reduced fat won’t be as creamy. It also contains fillers that can add carbs.
    • Butter: You need butter in the crust, the pecan pie filling, and the caramel topping.
    • Whipping cream: Heavy whipping cream helps the consistency of the caramel sauce.
    • Eggs: Both the pecan filling and the cheesecake filling take large eggs.
    • Pantry staples: Vanilla extract, salt.

    Step by Step Directions

    A collage of 6 images showing how to make Keto Pecan Pie Cheesecake in an Instant Pot.

    1. Prepare the crust: 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.

    2. Make pecan filling: 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 thicken. Immediately remove from heat and stir in the pecans and salt.

    3. Add to the pan: Spread the pecan mixture over the bottom of the crust.

    4. Make the cheesecake: 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.

    5. Bake the cheesecake: Wrap the whole pan tightly in foil to keep out any moisture. Cook for 30 minutes on high in an Instant Pot, then let the pressure release naturally. Remove the pan from the pot and let cool, then refrigerate until set.

    6. Prepare the 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.

    A slice of keto pecan pie cheesecake on a brown plate with a blue striped napkin in the background.

    Expert tips

    You don’t have to make the crust go up the sides of the cheesecake. You can do it all on the bottom of the pan, if you prefer. It’s certainly simpler that way!

    For the creamiest cheesecake filling, always beat the egg in last! And don’t over-beat the mixture, simply beat until just incorporated.

    Other sweeteners: If you don’t have access to allulose or BochaSweet, you can try using xylitol. These three sweeteners will help keep your pecan filling and topping soft and gooey. Without it, you will find that you get some recrystallization.

    Oven Baking Method:

    1. 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.
    2. 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.
    3. Let cool and refrigerate as directed.
    Close up shot of a slice of Pecan Pie Cheesecake with a forkful taken out of it.

    Frequently Asked Questions

    Can you bake in the Instant Pot?

    Baking in the Instant Pot is not only possible, it’s also fun and delicious! I’ve used it for everything from Keto Cinnamon Bread to Sticky Toffee Pudding. And, of course, this delicious Pecan Pie Cheesecake.

    How many carbs are in Pecan Pie Cheesecake?

    Most conventional recipes have ridiculous amounts of carbs. I even saw one that had 99g per slice! But this Keto Pecan Pie Cheesecake has only 4.8g of carbs and 1.7g of fiber. So it has a NET CARB count of 3.1g.

    How do you store Keto Pecan Pie Cheesecake?

    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.

    • Close up shot of a Keto Maple Pecan Scone on a white plate with a cup of coffee just behind.
      Keto Maple Pecan Scones
    • Titled image of keto pecan pie muffins on a white plate with a cup of coffee in behind.
      Keto Pecan Pie Muffins
    • Titled image of a stack of keto butter pecan cookies on a cupcake stand.
      Keto Butter Pecan Cookies
    • Keto Turtles Candy in a stack
      Pecan Turtle Candy – Sugar Free!
    A slice of Keto Pecan Pie Cheesecake on a white plate with keto caramel sauce drizzled over.

    Keto Pecan Pie Cheesecake Recipe

    Two of my favorite desserts come together in this rich, creamy Keto Pecan Pie Cheesecake. And you can cook this delectable dessert in your Instant Pot in a fraction of the time. Oven instructions included too.
    4.67 from 59 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: keto pecan pie cheesecake, pecan pie cheesecake
    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Chill Time: 3 hours
    Total Time: 25 minutes
    Servings: 10
    Calories: 360kcal

    Ingredients

    Crust

    • ¾ cup almond flour
    • 2 tablespoon powdered Swerve Sweetener
    • Pinch salt
    • 2 tablespoon melted butter

    Pecan Pie Filling

    • ¼ cup butter
    • ¼ cup Swerve Brown
    • 2 tablespoon allulose (or BochaSweet)
    • 1 teaspoon caramel extract or vanilla extract
    • 2 tablespoon heavy whipping cream
    • 1 large egg
    • ¼ teaspoon salt
    • ½ cup chopped pecans

    Cheesecake Filling

    • 12 ounces cream cheese softened
    • 5 tablespoon powdered Swerve Sweetener
    • 1 large egg
    • ¼ cup heavy whipping cream
    • ½ teaspoon vanilla extract

    Topping

    • 2 tablespoon butter
    • 2 tablespoon Swerve Brown
    • 1 tablespoon allulose (or BochaSweet)
    • ½ teaspoon caramel extract or vanilla extract
    • 1 tablespoon heavy whipping cream
    • Whole toasted pecans for garnish
    US Customary – Metric

    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 Facts
    Keto Pecan Pie Cheesecake Recipe
    Amount Per Serving (1 /10th of cake)
    Calories 360 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Carbohydrates 4.8g2%
    Fiber 1.7g7%
    Protein 5.9g12%
    * Percent Daily Values are based on a 2000 calorie diet.
    23.8K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Janice says

      January 25, 2023 at 6:03 pm

      5 stars
      I couldn’t get cheesecake firmed up in my Ninja Pressure Cooker for the 30 minutes. And the topping got too hard so not sure if I cooked it too long or let it cool too long, but taste was still delicious.
      Thanks for all your great recipes and time.

      JWay

      Reply
      • Carolyn says

        January 27, 2023 at 5:47 pm

        I don’t have a ninja pressure cooker but sounds like they don’t work the same way as an Instant Pot.

        Reply
    2. Heather says

      December 23, 2022 at 8:32 am

      Hello! Can I double the cheesecake portion? Made this for Thanksgiving and it was amazing, but would love more cheesecake 🙂

      Reply
      • Carolyn says

        December 23, 2022 at 8:56 am

        If you’re doing it in a 7 inch pan, I wouldn’t do more than 1.5 times or it will overflow. Also, it will require more baking time.

        Reply
    3. Tammie says

      November 27, 2022 at 6:20 pm

      5 stars
      I doubled the recipe and used my 10″ spring form pan. It just took longer to bake but it turned our great, until I dropped the slippery bugger onto my kitchen table. So it stayed home and we’re still enjoying it. Nobody else would have eaten a “keto” dessert anyways. More for us! ????

      Reply
      • Carolyn says

        November 27, 2022 at 6:51 pm

        Dang, I am sorry!

        Reply
    4. Joyce K says

      November 27, 2022 at 7:50 am

      5 stars
      This is SOOOO GOOD it should be illegal!!! I was trying to decide which recipe to make for dessert for Thanksgiving and I know Carolyn’s recipes never disappoint. I am so glad I chose this one, it is DIVINE!!! It is not very difficult to put together and the flavors are out of this world. Even people who swore they don’t like cheesecake loved it. I didn’t have the right size springform so I used a deep pie dish lined with parchment paper and it came out great. My only problem was there weren’t any leftovers = )

      Reply
      • Tammie says

        November 27, 2022 at 6:22 pm

        5 stars
        Drop it on your table like I did. Too ugly to take to the festivities, so more for us. lol.

        Reply
      • Carolyn says

        November 27, 2022 at 6:58 pm

        Glad you enjoyed it!

        Reply
    5. TristaTwelve says

      November 26, 2022 at 10:07 am

      5 stars
      I only have the Instant Pot Mini, so I split the ingredients between two smaller cheesecake pans that fit inside my Mini. It worked out just great! The steps were easy to follow. I had my first cheesecake in the pot and cooking in about 20 minutes. I did put a tiny pinch of xanthan gum in my topping. Excellent recipe!

      Reply
    6. Marjorie E Minear says

      November 25, 2022 at 12:54 pm

      5 stars
      This is a most amazing recipe. I’ve been making your pecan pie for a couple of years, but I like this even more. So nice to have the cheesecake on top. This was much easier to make than I anticipated. On another note… it is even better a day later. I didn’t add the topping, but I will try it for Christmas!
      Thank you for another wonderful recipe!

      Reply
      • Carolyn says

        November 25, 2022 at 6:22 pm

        Excellent!

        Reply
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