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.
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?
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
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- 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
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.
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:
- 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.
Frequently Asked Questions
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.
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.
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.
Keto Pecan Pie Cheesecake Recipe
Ingredients
Crust
- 3/4 cup (84 g) almond flour
- 2 tbsp powdered Swerve Sweetener
- Pinch salt
- 2 tbsp melted butter
Pecan Pie Filling
- 1/4 cup (56.75 g) butter
- 1/4 cup (45.5 g) 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 (0.25 tsp) salt
- 1/2 cup (54.5 g) chopped pecans
Cheesecake Filling
- 12 ounces (340.2 g) cream cheese, softened
- 5 tbsp powdered Swerve Sweetener
- 1 large egg
- 1/4 cup (59.5 g) heavy whipping cream
- 1/2 tsp (0.5 tsp) vanilla extract
Topping
- 2 tbsp butter
- 2 tbsp Swerve Brown
- 1 tbsp allulose, (or BochaSweet)
- 1/2 tsp (0.5 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
- 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
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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For those of you concerned about the Instant Pot’s initial cost, there is a website called Vipon which offers coupon codes for similar products thru Amazon. I have had a pretty good experience. Not all codes work, so be forewarned.
I have a power cooker, will this work as well as the IP
I don’t know what a power cooker is. Is it a brand of pressure cooker?
yes, it is an electric pressure cooker and has recipe for another type of desert so was thinking I could us it. Maybe will try and see, I am new to this and really am impressed with your recipes Thank you so much
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I’m not understanding the paper towel instructions. Place paper towel over top of springform but don’t let it sag or touch cake? Is that right? Then wrap in foil?
Yes, you got it!
you need to pull the paper towel tight, I tucked mine under the pan and held it in place with the foil. A little tricky at first
How would you modify this for the oven or a 9 inch pan as I don’t have a 7in?
Do about 1.5 times everything.
Thank you! If cooking it in the oven would you cook the crust before hand like in your other cheesecakes, or at the same time as in the instant pot directions? It was so fun to meet you last week in Houston! Thanks for coming to our city!
I would probably cook the crust for 10 to 15 minutes prior, so that it has more firmness.
Thank you. I did that and doubling the recipe was perfect for the 9 in and a 4 inch mini cake for two.
I thought for sure this wouldn’t work when I pulled mine out of my IP. It was so jiggly still! But trusting the process I followed Carolyn’s instruction and left it in the fridge overnight and today we have perfection!!
Rock on! I think you are the first person who actually made it. I am glad to hear it worked!
Hi Carolyn ~ Thanks for this recipe! I keto adapted a New York cheesecake (the real deal one with the sour cream layer on top) from a different site. It was amazing and I’ve made it several times. I’m planning to make this amazing Pecan Pie Cheesecake next! My big, BIG question is about the crust. The ones I made before had a similar crust recipe. I’ve tried freezing the crust before adding the filling, and also tried baking the crust to make it crisp. Regardless, the crust has exactly the same mouth feel and consistency as the rest of the cheesecake – not unpleasant, but definitely not a “crust” structure, either.
You’re making favorite keto baking ninja! Do you think you could help find a way to have the crust like an actual cheesecake crust, rather than the same as the rest of the cheesecake?
Thanks, Carolyn! You’re the best!
The problem is…I don’t remember what traditional cheesecake crust tastes or feels like! But you could do something a bit different here and use a coarsely ground almond flour with a little less butter for a more graham-cracker-y kind of feel.
This is an amazing crust that I came up with. It is more like a crust from pre keto eating style groom what I can remember.
4 ounces cream cheese
1 1/2 cups almond flour
1/3 cup Swerve or Lakanto confectioners sweetener or equivalent sweetener
Does the 30mins start running once the pan is fully pressurized? I’m not sure how an IP works, but with my regular, stove-top pressure cooker I usually start timer when pressure rings start rocking. I have already told my boys I want either a full-size food processor or stand mixer w/ accessories for Christmas so don’t see an IP joining my kitchen gadget collection in the near future. lol
Marg, typically the 30 mins in programmed by the pressure cooker to start counting when it reaches pressure. The minute countdown doesn’t begin until that point, as a rule. Hope that helps.
Yes, it does. Thanks!
That looks so good! I’m hoping Santa will bring me an Instant Pot this year!
Oh my. I have an electric pressure cooker sitting in a box in my pantry. I haven’t had the guts to get it out and try it. It’s kind of intimidating. This recipe will give me the courage. Thanks for using yacon syrup, which is one of my new best friends! All I can say is I sure hope this stuff freezes well, as I live alone and those 10 servings could be gone in a flash!
First off, I love your posts. Thank you for taking the time to share your amazing recipes! I was wondering if you have any alternatives to yacon syrup? Maybe something a little cheaper? I know you said molasses, but are there any others? Thanks!
Really, either coconut sugar (you don’t need more than 2 tsp) or molasses (1 tsp) would work best for caramel colour and flavour.
I’d like to welcome y’all to the IP Obsession. I’m from Louisiana & gave away my rice cooker. I own 2 Ips & 4 inner pots & rarely a day goes by without SOME sort of ip love!
And I am happy to be here! 😉
I got rid of my rice cooker, pressure cooker and slow cooker when I got the Instant Pot. I’m work full time, singly parent and we live in a 1 bedroom apartment. I spend 99% of my waking hours in the kitchen. Equipment must be prioritized. If one piece can save time and do the job of three (and I love it), I will re home the other things. The Instant Pot saves me so much time and energy! I brown and cook in the same pot, so fewer dishes (no dishwasher) and splatter a lot less (less laundry time and expense). I totally get the obsession now. I love my IP almost as much as my new EKK cookbook!
Thanks, Karen! Glad you’re loving the book too. If you haven’t already, I would love an Amazon review…those things are important to the success of this book!
WHOA. I just jumped on the Instant Pot bandwagon myself. First thing I made was chili verde (huge success). This will be the second thing I make. Pretty sure it will be an even bigger success. =))
My first success was Chile Verde too! The recipe will be in my upcoming Easy Keto Dinners book.
Lovin’ the title of that… ! Easy and delish? Sign me up. =))
Since you did a link to your brownie cheesecake you should adapt that one for your insta-pot followers. Just saying. I’m never jumping on that band wagon. I just gave away my slow-cooker. LOL.
I will do that! 🙂 Good idea.
What size insta pot do you have/did you use?
6 quart. It’s linked in the post.
I’mwith Jodi. No insta pot at my house. Oven directions?
I don’t have an insta pot so any idea how to cook this in an oven because this seems too good to not make one!
If you have a slow cooker, you can try that. Or you can bake in the oven similar to this… https://alldayidreamaboutfood.com/brownie-cheesecake-low-carb-and-gluten-free/
I think i’ll try the oven directions for the brownie cheesecake. Now I have to buy more cream cheese because I’ll have to make one of those too 🙂 I have a slow cooker but it’s a 6 quart oval one.
Thanks
I cooked mine in the oven in a water bath at 350 for about 40mins. I had never cooked a cheesecake before, so this was a total experiment for me!!! It came out delicious!!!!
When u say a water bath did u out the springpan in a pan with water
I hope this is going to Laura, if not then I hope you see it somewhere Laura. I’m so glad you gave instructions on cooking the same receipe in a convential oven. I’m only one person in my house and don’t have enough money to spend an extra $100 to experiment with something I may never use again. Of course, if I got a kick back for each item I might. Going to follow your suggestion. Thanks, Pam
How long, roughly, does the instpot take to depresserize itself without venting it?
It depends on how long it ran, but I usually give it 15 minutes.
We baked it in the oven and it worked well. We actually doubled the recipe and did it in a 10 inch springform pan. It is delicious.
I have a 9″ pan. I’d like to know what temp and for how long did you cook it? Hoping doubling the recipe isn’t going to overfill the pan. Did you use a water bath?