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
- 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
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.
Shirley says
My husband’s all time favorite dessert. Other favorites are no bake blueberry cheesecake and peanut butter mousse with chocolate sauce. It is so much delicious fun to make and eat desserts now. Thank you Carolyn for all your recipes and helpful suggestions for making them.
Victoria knipp says
Everyone LOVES this recipe!!! My daughter asked for this for her Birthday. She is a great cook on her own. Thanks for what you do. I have loved everything I have made that you have shared!!
Carolyn says
I am so glad to hear that!
Jennifer Ball says
Hi so I loved the recipe with one exception. I followed the recipe exactly but some part of either the filling or the crust crystallised.. I’ve made other keto cheesecakes and not had this happen. Any idea on what went wrong??
Carolyn says
What sweetener did you use? If it is erythritol based, it can sometimes happen randomly. But most people who follow this recipe exactly don’t have that issue at all so it could just be a fluke.
Katherine Dudley says
Is it possible to switch out the butter with olive oil for this cheese cake or even any of your other baking recipes? Just trying to get more of the good fats into my baking, and I’m totally new at this! Thanks!
Carolyn says
Well, butter is good fat. And olive oil wound’t work here, you’d lose the pecan pie flavor. But some other baking maybe… Grassfed butter actually has higher Omega 3s than olive oil, though. 🙂
Dawn Bridgewater says
Best keto dessert I’ve made. Thank you!
Robert says
I noticed you used almond flour to make your crust. This seemed a little strange for a pecan pie cheesecake. I did a little research and there is pecan meal (flour) available at MillicanPecan.com which keeps the pecan flavor consistent throughout. Just a suggestion to make your great recipe even better!
Carolyn says
If you feel it needs it, that’s fine. Almond flour is very neutral in flavor and mimics real flour more. I have used almond meal in other things but I wanted the focus here to on the topping.
Natalie says
Wow! This was so good! I made it for Easter and everyone loved it. No one could even tell it was low carb. Thanks so much for sharing! This recipe’s a keeper!
dawn says
Can this be frozen after cooking?
Carolyn says
Most cheesecakes can but I haven’t tried with this one.
Barbara says
This sounds so delicious! I have a bundt pan that fits into my Instant Pot; do you think that could work without the crust? I have a 6” and 9” cheesecake pan, so I am resisting buying another one that I have to find cupboard space for.
Barbara says
Okay, for anyone interested in this topic, I tried this recipe in my six-cup bundt pan. I coated the pan well with no-stick spray, then put the pecan filling in the bottom of the pan and the cream cheese layer on top, sealed it with aluminum foil and cooked as directed. Note: I live at a high altitude, around 6,000 feet. After chilling in a large bowl filled with ice, I loosened the edges and tried to turn it out onto a plate. It did not seem like it was going to come out, so my plan was to just spoon it out of the pan. When I did that (couldn’t wait any longer) it came out in a good sized hunk, which leads me to believe that this method could work for someone with the patience to chill it thoroughly and gently ease it out of the pan. For those with less patience, I recommend getting the seven inch springform pan.
Joy says
Oh my this was soooo delicious! Made it for thanksgiving and it was a hit even to non-keto eaters. Think it’s going to be on the Christmas menu as well! Next time doubling the recipe. I don’t have an instant pot but did mine in a crockpot.
Carolyn says
So happy to hear it!
Becky says
WOW!!! The best of both worlds. Pecan pie and Cheesecake. I LOVED this recipe!! Like someone else mentioned, I was worried it wasn’t done when I took it out of the IP. But oh my. The next day. Cheesecake heaven! I don’t use my instant pot much but I’ll definitely be using it for this from now on. I left it in the pan in the refrigerator overnight. I waited for it to cool, then ran a knife around the edge to loosen the crust, covered in foil and put in the fridge. It came out perfectly the next day. I did it that way because I didn’t have a way of covering it and keeping the plastic wrap off of the cheesecake. 🙂 Worked perfect. I love your recipes and your pecan pie is now a Thanksgiving tradition. My husband has Type 2 Diabetes so your recipes have been a lifesaver (literally). Thanks so much for all of your hard work!!
Carolyn says
Thanks, Becky!
Casie says
This is going to sound stupid but I had to go to another Instant Pot Cheesecake recipe website to figure out when to take the springform pan off. (by the way – it’s after you remove everything from the Instant pot, remove the foil and paper towel and then take the springform sides off – let it set to room temperature – then cover with saran wrap and put in the fridge overnight) I left the bottom part of the pan on because I felt the cheesecake was too fragile to take off of the bottom last night. I wanted my first one to turn out perfect and it did – next time I want to try using the caramel extract instead of the vanilla for the pecan part to see what that tastes like.
Emily Miracle says
I am allergic to both coconut and almond flour, and I am wondering if this recipe would hold without a crust? I do have an instant pot, just didn’t know if the batter would set.
Carolyn says
Yes, i think it would but line the bottom with parchment paper first…
B. says
My favorite cheesecak
Carol says
Just discovering you recipe now. I am so excited to make it.
Do you have to use “Powdered” Swerve or can it be made with the regular Swerve sweetener product.
I was not sure if the consistency of the sugar would affect the chesecake.
Thank you for your help.
Carolyn says
It might be a little grittier. I know you can with baked cheesecake but I am just not sure for the Instant Pot.
Amy Farmer says
Hi there. I’m doubling the recipe in a 9″ springform. Any idea how long I should keep it in the IP?
Thanks!
Carolyn says
Sorry, I really can’t say. I wonder if you can google a full size cake in the IP and see what the instructions are.
Karel says
This is OUTSTANDING. I followed the recipe exactly, using molasses. The only thing I would change is to occasionally make it without the pie layer or topping, using it as a base cheesecake carrier for other toppings or just to have naked! In other words, don’t change a thing. Thank you for an awesome recipe.
Jaime says
Oh! And I used a Pyrex pie plate as I didn’t have the smaller springform. Paper towel and foil as instructed and it was perfect!
Jaime says
Made this and froze the slices individually and I’m officially addicted! I zap a slice in the microwave for a few seconds, then drizzle the sauce I’ve kept in fridge over the top whenever! Thank you! Tastes exactly like regular cheesecake!
Lisa says
Can I use a 6” springform pan for this recipe?
Carolyn says
It will be deeper and so need to cook a bit longer. I wish I could say exactly how much longer but a few minutes at least.