Keto Pecan Pie Cheesecake – A Creamy, Nutty Low-Carb Dessert

This is the kind of dessert that wins over both keto and non-keto eaters. You get the buttery crunch of pecan pie with the creamy richness of cheesecake, all without the sugar crash. The texture is silky, the flavors are cozy and warm, and the sweetness is just right.

If you’ve been missing classic holiday desserts, this one brings them back in a low-carb way. It’s great for gatherings, but it also keeps well, so you can enjoy a slice whenever the craving hits.

Why This Recipe Works

Save

This recipe blends two favorites: a nutty, lightly sweet pecan “pie” topping over a smooth, tangy cheesecake on a sturdy almond flour crust. The sweetener is a keto-friendly choice that doesn’t add sugar or raise carbs.

A touch of cinnamon and vanilla deepens the flavor without complicating the process. The method is simple, uses common low-carb ingredients, and doesn’t require a water bath, so it’s beginner-friendly.

Shopping List

• For the crust:
  • Almond flour
  • Unsalted butter
  • Granulated keto sweetener (erythritol, allulose, or monk fruit blend)
  • Ground cinnamon
  • Salt
  • Vanilla extract
• For the cheesecake filling:
  • Cream cheese (full-fat, brick-style)
  • Powdered keto sweetener
  • Large eggs
  • Sour cream
  • Heavy cream
  • Vanilla extract
  • Lemon juice (optional, for brightness)
  • Salt
• For the pecan pie topping:
  • Pecan halves or chopped pecans
  • Butter
  • Brown-style keto sweetener (brown erythritol or allulose blend)
  • Heavy cream
  • Vanilla extract
  • Pinch of salt
  • Ground cinnamon (optional)
• Equipment:
  • 9-inch springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Parchment paper
  • Aluminum foil (to wrap pan, optional)

Step-by-Step Instructions

Save

1. Prep the pan and oven. Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.

   For extra insurance against leaks, wrap the outside of the pan with foil.

2. Make the crust. In a bowl, mix 2 cups almond flour, 1/3 cup granulated keto sweetener, 1/2 teaspoon cinnamon, a pinch of salt, 1 teaspoon vanilla, and 6 tablespoons melted butter. Stir until crumbly and moist.
3. Par-bake the crust. Press the mixture evenly into the bottom of the pan. Bake for 10–12 minutes until lightly golden at the edges.

   Cool while you make the filling.

4. Soften the cream cheese. Ensure your cream cheese is room temperature for a smooth batter. If it’s cold, let it sit out for 30–45 minutes.
5. Beat the filling. In a large bowl, beat 24 ounces cream cheese with 3/4 cup powdered keto sweetener and a pinch of salt until smooth and fluffy. Add 1/2 cup sour cream, 1/4 cup heavy cream, 1 tablespoon lemon juice (optional), and 2 teaspoons vanilla.

   Beat until combined. Add 3 large eggs, one at a time, mixing on low until just incorporated. Do not overmix.

6. Fill and bake. Pour the filling over the crust and smooth the top.

   Bake at 325°F for 45–55 minutes. The edges should be set and the center slightly jiggly like Jell-O.

7. Cool gently. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then move it to the counter to cool to room temperature.

   This helps prevent cracks.

8. Chill completely. Cover and refrigerate for at least 6 hours, preferably overnight. A cold cheesecake slices cleanly and holds its shape.
9. Toast the pecans. In a dry skillet over medium heat, toast 1 1/2–2 cups pecans for 3–4 minutes, stirring, until fragrant. Set aside.
10. Make the pecan pie topping. In a small saucepan, melt 4 tablespoons butter over medium heat.

    Stir in 1/2 cup brown-style keto sweetener and 1/3 cup heavy cream. Simmer 2–3 minutes, stirring, until slightly thickened. Remove from heat; add 1 teaspoon vanilla, a pinch of salt, and a dash of cinnamon if you like.

    Fold in the toasted pecans.

11. Top the cheesecake. Release the chilled cheesecake from the springform pan. Spoon the warm pecan topping over the top, letting it gently spread to the edges. The topping will thicken as it cools.
12. Slice and serve. For clean slices, use a hot, dry knife and wipe between cuts.

    Serve as is, or with a dollop of lightly sweetened keto whipped cream.

How to Store

• Refrigerator: Cover tightly and refrigerate for up to 5 days. The topping stays glossy and the texture remains creamy.
• Freezer: For best results, freeze the cheesecake without the pecan topping. Wrap slices in parchment, then foil or an airtight container.

  Freeze up to 2 months. Thaw overnight in the fridge, then add fresh topping.

• Make-ahead: Bake the cheesecake a day or two in advance. Prepare the topping the day you serve for the best crunch and shine.

Save

Benefits of This Recipe

• Low in carbs, high in flavor. You get a dessert that satisfies a sweet tooth without spiking blood sugar.
• Filling and satisfying. Healthy fats and protein keep you full, which helps with portion control.
• Great for gatherings. It looks special and slices cleanly, making it a crowd-pleasing centerpiece.
• Flexible sweeteners. Works with erythritol, allulose, or monk fruit blends depending on your taste and tolerance.

Pitfalls to Watch Out For

• Cold cream cheese leads to lumps. Always bring it to room temperature for a silky filling.
• Overbaking dries it out. Pull it when the center still has a gentle wobble.

  It sets as it cools.

• Overmixing adds air. Too much air can cause cracks. Mix on low speed once the eggs go in.
• Grainy sweetener. Use powdered sweetener for the filling to avoid a gritty texture. Granulated is fine in the crust.
• Runny topping. Simmer the topping briefly to thicken, but don’t burn it.

  If using allulose, it may stay softer—let it cool slightly before topping.

Alternatives

• Nut-free crust: Use sunflower seed flour or a coconut flour crust (adjust butter and sweetener; coconut flour absorbs more).
• Dairy adjustments: Swap sour cream for full-fat Greek yogurt. For lactose sensitivity, use lactose-free cream cheese if available.
• Different sweeteners: Allulose gives a smooth finish with less cooling effect. Erythritol is crisper but can crystallize slightly in the topping.

  Monk fruit blends are a good middle ground.

• Spice it up: Add a pinch of nutmeg or a splash of bourbon extract to the topping for warmth and depth.
• Mini cheesecakes: Use a muffin tin with liners. Bake crusts 6–7 minutes; fillings 15–18 minutes. Top just before serving.

FAQ

Is this cheesecake really keto-friendly?

Yes.

Using low-carb sweeteners, almond flour, and full-fat dairy keeps carbs low while providing satisfying fats. Always check your specific brands to confirm net carbs.

Do I need a water bath?

No. This recipe is designed to bake evenly without one.

Cooling gently in the oven and avoiding overbaking help prevent cracks.

Can I use pre-chopped pecans?

Absolutely. Halves look elegant, but chopped pecans make slicing easier. Toast them either way for better flavor.

What if my topping crystallizes?

That can happen with erythritol.

Warm it gently and whisk in a tablespoon of heavy cream. Allulose tends to stay smoother if you prefer a softer finish.

How do I know when it’s done?

The edges should be set and the center should still jiggle slightly. If the whole cheesecake is firm in the oven, it’s likely overbaked.

Can I make it ahead for a party?

Yes.

Bake it 1–2 days ahead and chill. Add the pecan topping a few hours before serving for the best texture and shine.

What pan size works best?

A 9-inch springform pan is ideal. An 8-inch pan will yield a taller cheesecake; add a few minutes to the bake time and check carefully.

Can I reduce the sweetness?

Yes.

Cut the sweetener by 2–3 tablespoons in the filling and topping. Taste as you go with the topping to dial it in.

How many servings does it make?

Usually 12 slices. For smaller portions, cut into 14–16 slices; the richness means a little goes a long way.

Final Thoughts

Keto Pecan Pie Cheesecake brings classic dessert comfort without the sugar overload.

The almond crust, creamy filling, and glossy pecan topping make every bite feel special. It’s simple enough for a weekend treat and impressive enough for holidays. Once you try it, you’ll want it in your regular dessert rotation—keto or not.