Low Carb Pecan Pie Cheesecake
This Low Carb Pecan Pie Cheesecake is Excellent for the Holiday Season. Low Carb Pecan Pie Cheesecake dessert is more involved than most treats but so worth it. – You must try this recipe.
What is better than pecan pie or cheesecake? If you love both you don’t have to pick just one because you get two for one in this decadent, delicious and creamy Low Carb Pecan Pie Cheesecake!
And thankfully, since our first Keto Holiday Season, we’ve gotten a lot more creative and a lot more knowledgeable about what works, what tastes delicious, and how to keep the times spent with friends and loved ones cheerful and memorable, like they should be!
If you like this, you can try similar recipes:
- Low Carb No Bake Chocolate Peanut Butter Pie
- Low Carb Coconut Cream Pie
- Easy Keto Salted Caramel Pie
- Keto Chocolate Silk Pie
- No-Bake Keto Grasshopper Pie
- Low Carb Lemon Coconut Custard Pie with Coconut Milk
- Low Carb Strawberry Mousse Pie
- Keto Lemon Meringue Pie
- Keto Chocolate Coffee Cheesecake Pie
- Low Carb Peanut Butter Pie
- Low Carb Chocolate Pie
- Low Carb Chocolate Mousse Pie with Peanut Crust
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Low Carb Pecan Pie Cheesecake
Course: DessertCuisine: American12
servings15
minutes1
hour405
kcalThis Low Carb Pecan Pie Cheesecake is Excellent for the Holiday Season. Low Carb Pecan Pie Cheesecake dessert is more involved than most treats but so worth it. – You must try this recipe.
Ingredients
- Crust:
2 1/2 tbsp salted butter, melted
1 1/2 cups pecans, pieces
1 1/4 tbsp powdered erythritol
- Filling:
10 tbsp butter
10 tbsp powdered erythritol
5 tbsp unsweetened almond milk or heavy whipping cream
20 oz. cream cheese, softened
2 eggs, beaten
2 1/2 tsp vanilla extract
chopped pecans, for garnishing
Directions
- Preheat the oven to 350°F (175°C).
- Grease a 4-inch (10 cm) springform pan with butter. Place melted butter, crushed pecans and confectioner’s sweetener in a small bowl. Stir with a fork to combine well. Use your fingers to press mixture into the bottom of the springform pan.
- Place in oven to pre-bake for 6 minutes while you prepare the filling.
- Place the butter in a small saucepan over medium-high heat. Stirring often, heat until the butter foams up and brown (but not black!) flecks appear. Remove from the heat and allow to cool a bit. This brown butter creates a caramel-like flavor to the cheesecake.
- Place softened cream cheese, confectioner’s sweetener, almond milk or cream, egg and vanilla in a medium bowl. Use a hand mixer to combine well.
- Slowly add the browned butter and stir to combine. Pour mixture into pre-baked shell. Tent loosely with foil and bake for 30-35 minutes or until cheesecake is set and barely jiggles in the center.
- Remove from oven and allow to chill for 10 minutes then place in fridge to chill for at least 2 hours.
- Enjoy!
Notes
- Store in an airtight container for up to 5 days.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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