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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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.
Yes, i think it would but line the bottom with parchment paper first…
My favorite cheesecak
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.
It might be a little grittier. I know you can with baked cheesecake but I am just not sure for the Instant Pot.
Hi there. I’m doubling the recipe in a 9″ springform. Any idea how long I should keep it in the IP?
Thanks!
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.
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.
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!
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!
Can I use a 6” springform pan for this recipe?
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.
You are amazing love your books and Pinterest site everything you write and watch all your videos; so will you be working on a keto instant pot book next.? please lol. From Newmarket Ontario Canada ??
Love that idea!
I made this for Christmas and it was great. I thought I had a 6 inch pan so put it on for 35 minutes. It turns out I have a 7 inch pan so 30 minutes would have been probably more awesome. I find that’s one disadvantage of instant pot is that it’s harder to check for doneness. Definitely a keeper.
I have a question about the egg in the cheesecake portion. I normally add them until creamy, but I saw on the Facebook IP sites several comments saying you should “just” still them in, not beat them in. Can you clarify for me how you did the egg portion? I want to make this, but don’t want to make it a mess like the samples some showed n their posts.
TIA
I just beat them until combined…but I didn’t overheat. Once they were combined, I stopped. So I have no idea about any other way of doing it.
This looks like a yummy replacement for a dessert I enjoyed last night (which did not meet my ‘healthy criteria—LOL. As if, right?)
Do you think xylitol would work vs Swerve or an erythritol-based sweetener?
I adore maple syrup, but understand the moisture from it could make the cheesecake quite unmanageable. Thoughts on either xylitol or even partial maple syrup in this recipe?
Thank you.
Xylitol should work in the cheesecake itself…not sure how it would fare in the caramel sauce.
After reading this post, I ordered the Instant Pot and planned to make the cheesecake for Thanksgiving. I ran out of time and didn’t make the cheesecake until Christmas. It was so delicious. We loved the combination of the pecan pie filling, cheesecake, and the caramel topping. Thank you for the wonderful recipe!
Glad to hear it!
Caroline, I’ve read that paper towels have chemicals that could get into the cake. Is there any alternative that would work?
I am quite certain that there are plenty of all natural paper towels you can use. Whole Foods probably carries some.
I just made this and LOVED it! A very close second to your brownie cheesecake!
Do you think this would work using a silicone round cake pan? I dont have a springform pan…..
I don’t know. I don’t own that kind of pan so it’s tough for me to say….