Description
Indulge in the deliciousness of a No-Bake Keto Pecan Pie Cheesecake, the perfect blend of creamy cheesecake, nutty pecan pie topping, and a crunchy almond flour crust. This low-carb dessert is a show-stopper for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/3 cup melted butter
- 1/2 teaspoon cinnamon
For the cheesecake layer:
- 16 oz cream cheese (softened)
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the pecan pie topping:
- 1 cup chopped pecans
- 1/4 cup butter
- 1/3 cup brown sugar substitute
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the crust: In a medium bowl, mix almond flour, powdered erythritol, melted butter, and cinnamon. Press into a 9-inch springform pan and chill.
- Make the cheesecake layer: Beat cream cheese, erythritol, and vanilla until smooth. Whip heavy cream separately, then fold into the cream cheese mixture. Spread over the crust and chill.
- Create the pecan topping: Melt butter, add brown sugar substitute, heavy cream, vanilla, and salt. Simmer, then stir in chopped pecans. Cool slightly and spoon over the chilled cheesecake. Refrigerate before serving.
Notes
- This dessert can be made a day ahead and stored in the fridge.
- For a nut-free crust, use sunflower seed flour.
- For a gooier topping, use allulose; for a firmer topping, use erythritol.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 1g
- Sodium: 150mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg