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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That link for the Nordic pan brought up organic nut butter.
Carolyn,
I love making cheesecake in my Instant Pot, but I have yet to find a pan I like. Do you have a recommendation?
I have this one from Nordic Ware https://amzn.to/3NWOmnl
That link brought up organic nut butter.
Hi,
Thanks for the recipe. I can’t wait to try it. I read through the comments but couldn’t find an answer. I have an 8 qt IP so do I need to change the amount of water added to the IP or the cook time? Thank you.
My guess is the cook time will be the same but maybe add more water… another half cup or so?
Absolutely one of my top desserts, keto or not! I am about 5000 feet so I adjusted the time to 45 minutes and drizzled with leftover keto caramel sauce. Thank you!
Has anyone tried this recipe using the traditional oven?
How many carbs do you think per slice?
It’s right in the recipe card! 🙂
So impressed with this Cheesecake recipe. I made it for my Christmas Day dessert and you are so right, the lightest fluffiest cheesecake ever!. Rich but not heavy at all.
I did a couple of tweeks, first I left off the caramel sauce and since I had about a 1/2 cup pureed pumpkin leftover from a different recipe I added it to the cheesecake along with about a 1/2 teaspoon pumpkin pie spice.
I love my Instant Pot and just thrilled to find a nother use for it. Thanks for all your terrific recipes.
Sounds great!
I made this for a Hanukkah gathering there were only two of us there that were keto but it was gone in minutes and everybody loved it and they all want the recipe. Fortunately I ate dessert first or I wouldn’t of had any.
That’s so great to hear!
This looks incredible. I can’t wait to try it! I’m curious how you keep the sweetener from crystallizing after you’ve stored it in the fridge?
It does a bit but the Yacon syrup helps offset that. But I have a new caramel sauce recipe that is better if you prefer to use that: https://alldayidreamaboutfood.com/the-best-low-carb-caramel-sauce/
I don’t have yacon or molasses. Do you think sugarfree pancake syrup would work. ?I don’t want to buy a bottle of molasses when I wouldn’t be using much of it . My husvand won’t use it.
Sure, I think it would be fine.
Can this be cooked on the oven?
Probably. I believe people in the comments have discussed how they have done so.
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! 🙂
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.
So glad to hear that!
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!!!!
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.
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!