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8
May

Home / Food & Recipes / Keto Diet Recipes / Low Carb Pecan Pie Cheesecake

Low Carb Pecan Pie Cheesecake

By recommended tips
/ tags cheesecake, low-carb, pecan pie, recipes
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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.


Low Carb Pecan Pie Cheesecake
Low Carb Pecan Pie Cheesecake

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!

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If you like this, you can try similar recipes:
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Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

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Low Carb Pecan Pie Cheesecake
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Low Carb Pecan Pie Cheesecake

4 from 10 votes
Recipe by Maria E., Photo Credit: Elena Veselova Course: DessertCuisine: American
Servings

12

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

405

kcal

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.

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.
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Nutrition Facts
Per 12 (1 slice)

Amount % Daily Value*
Calories 405
Total Fat 38.8g 60%
Saturated Fat 18.8g 94%
Cholesterol 222mg 74%
Sodium 270mg 11%
Potassium 170mg 4%
Total Carbohydrate 5.8g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 9.8g 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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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  • Making again today! I forgot how easy they were. The recipe sou
    Charlene
  • Very good and filling! I used cookie scoop and got 10 - 1 ounce
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  • Made this tonight with a few modifications of adding cavenders se
    Darlena
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