Description
Indulge in the rich, creamy goodness of this No-Bake Keto Pecan Pie Cheesecake. A luscious, low-carb dessert that combines the flavors of pecan pie with a smooth cheesecake layer, all without the guilt of traditional sugary treats.
Ingredients
Scale
For the crust:
- 1½ cups almond flour
- ¼ cup powdered erythritol
- ¼ cup unsalted butter (melted)
- ½ teaspoon cinnamon
For the cheesecake layer:
- 16 oz cream cheese (softened)
- ½ cup powdered erythritol
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
For the pecan topping:
- ½ cup chopped pecans
- ¼ cup butter
- ¼ cup brown sugar substitute (like brown erythritol or allulose)
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Prepare the crust: In a mixing bowl, combine almond flour, powdered erythritol, melted butter, and cinnamon. Press the mixture into the bottom of a greased 8-inch springform pan.
- Create the cheesecake layer: Beat softened cream cheese until smooth. Add erythritol, vanilla extract, and heavy cream. Spread over crust and chill.
- Make the pecan topping: Melt butter, add sugar substitute, pecans, vanilla, and salt. Spoon over chilled cheesecake.
Notes
- Chill cheesecake before adding topping
- Best prepared a day ahead for optimal texture
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 2g
- Sodium: 180mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
