The creamiest low carb pecan pie cheesecake EVER! This divide keto dessert cooks up in an Instant Pot and takes a fraction of the time of conventional cheesecake.
Spoiler alert! This keto pecan pie cheesecake recipe is going to blow your mind. How do I know? Because it totally blew my mind. And when it comes to low carb dessert, my mind is pretty hard to blow. I make so many really great recipes…some more great than others, I admit, but on the whole they are all pretty darn tasty. So it takes something really special to make me stop in my tracks, mouth agape, and declare it a mind-blowing recipe. This is very much one of those recipes. And I wanted to make sure to get it to you in time for your healthy sugar-free Thanksgiving celebrations. I am sorry I didn’t quite make it in time for Canadian Thanksgiving. I tried, I really did! But those of you north of the border will want to make it anyways.
Low Carb Instant Pot Cheesecake Recipe
I only recently jumped on the Instant Pot train. I have so many kitchen gadgets and my storage shelves are already overflowing – I figured why add one more that did a job my oven or slow cooker could also do? But people were raving about the darn thing and it was everywhere I looked. And when readers started to email me asking for Instant Pot recipes, I knew I was fighting a losing battle. I feel it my honour-bound duty to test out new things on my readers’ behalf and to make them the recipes they want to see. So I got myself a pretty basic model, this 6-quart Instant Pot Lux.
I have to say, my first recipe was not a success. It was a pork roast and while it wasn’t bad, it wasn’t the meltingly tender meat you would expect. I was underwhelmed. But I decided to press on and I made a fabulous Chile Verde that is destined for a future project (hint hint…another book!). Normally, Chile Verde would take hours to cook but this was done and ready to eat in less than 45 minutes! I started to think people were on to something here.
I made another few Instant Pot dinner recipes that were very good and then I did what I always do…I went for dessert. Of course, I did, right? I mean, you know me! I had seen some gorgeous Instant Pot cheesecakes on Pinterest and I wanted to give them a try. I consulted quite a few of them to figure out how to make this cheesecake a success. This Salted Caramel Instant Pot Cheesecake from Cookies and Cups inspired the idea of a low carb pecan pie version. Of course, it ended up meaning I had to buy another piece of specialized equipment, but it was worth it. Because for a springform pan to fit into your Instant Pot, or in most slow cookers, it needs to be 7 inches in diameter. I got this Nordic Ware 7-inch Springform Pan.
So was this low carb cheesecake really worth all the trouble and expense? I have to give that a huge resounding YES! It’s not really any easier than baking a cheesecake in your oven but the consistency is astonishingly creamy and it cooks in 30 minutes, rather than several hours. And I hardly need to tell you that the marriage of pecan pie and cheesecake is the most heavenly thing on earth, do I? No, no, I don’t.
If you don’t have a pressure cooker like an Instant Pot, I think you could also make this in a slow cooker. I am not sure of the timing involved but the overall process would be much the same (water in the bottom, paper towel to absorb extra moisture, wrapping the whole thing in foil).
Pecan Pie Cheesecake - Instant Pot Recipe
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
- 1/3 cup powdered Swerve Sweetener
- 1 tsp Yacon syrup or molasses optiona, for colour and flavour
- 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 1/2 tbsp powdered Swerve Sweetener
- 1/2 tsp Yacon syrup or molasses
- 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. Add the sweetener and Yacon syrup and whisk until combined, 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 egg, whipping cream, and vanilla a extract.
- 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 (there are ways to do this with a sling made out of tin foil but I didn't bother with that).
- 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 low heat, melt the butter. Add the sweetener and Yacon syrup and whisk until combined, then stir in the extract and heavy whipping cream.
- Drizzle over the chilled cheesecake and garnish with toasted pecans.
Notes
USED TO MAKE THIS RECIPE
Rene says
Ughh so sad… I must not have let the caramel layer get thick enough because when I poured the cheesecake in, it went to the bottom. Oh well, its cooking right now and I hope it still tastes good! 🙂
Sharon says
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.
Thank you for creating such delicious treats that enable us to stay on THM without cheating. Sweets are my downfall. I couldn’t do this without you. You are my go to for yummy decadent desserts.
Carolyn says
So glad to hear that!
Bobbie Escoe says
I I’ll be making this soon! I have all of your cookbooks, can’t wait for your next book, hoping it will be soon!!!!!!
I’m never disappointed when I make something from your recipes!!!!
Jess says
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.
Lori says
Delicious! I doubled the recipe and did it in the oven! I reduced the sweetener in the filling and cheesecake from 1/3c to 1/4c and 5tbsp to 4tbsp and it was still plenty rich and sweet!
I baked the crust for 10 mins at 350 and the entire double batch of cheesecake in a square pan for approx 55 mins
Turned out beautifully – so delieicious!
I love your recipes! Thanks for creating them!
Suzanne says
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!!!
Nita says
Thank you for your quick response and suggestion. I think it’s a great idea. Can I sub either Allulose or xylitol for the Bocca Sweet?
Nita
Nita says
Carolyn I want to make pecan pie ice cream and your recipe looks promising. For the pecan pie syrupy part do you think I should use the pecan pie filling or the topping? They are very similar. I’m thinking to add when the ice cream gets almost finished. Thanks 😊
Carolyn says
I have a better idea! Use my pecan praline sauce (will taste just right!). https://alldayidreamaboutfood.com/keto-praline-pecan-sauce/
Miriah Baxter says
I’m so glad you made this in the IP Lux! I saw a video of a guy making a cheesecake in his IP but it had different controls on it. I’d just planned on getting an off brand one that looked like his because I couldn’t make sense of his instructions with my Lux.Now I will try it with the Lux and any other recipes you do in your Lux!