Keto Pecan Pie Cheesecake

Pecan Pie Ben Fave
Pecan Pie Ben Fave

Keto Pecan Pie Cheesecake

Recipes   Sweets     Gluten Free     Keto    

Ingredients

Toasted Pecans
  • 3 cups pecans
Pecan Pie Filling
  • 6 TBS butter, melted
  • ¾ cup Brown Swerve 
  • 1 ½ cup of toasted pecan halves
  • 3 large eggs
  • 1 ½ tsp vanilla 
  • 1 ½ teaspoon tapioca flour 
Cheesecake Filling
Pecan Pie Topping
  • 4 TBS unsalted butter
  • ½ cup Brown Swerve
  • 1 ½ cups toasted pecans, chopped
  • 1/3 cup heavy whipping cream
  • 1 pinch salt


Pecan Pie Cheesecake 2

Instructions

Toasted Pecans & Crust
  1. Preheat oven to 350 degrees.
  2. Place pecans on baking sheet. Toast for 5-7 minutes. They should be aromatic but not burned.
  3. Remove from oven and set aside. Place oven on 325 degrees for crust and cheesecake. 
  4. Follow directions for Cheesecake Crust
Pecan Pie FIlling
  1. While the crust is cooking, in a small saucepan over medium heat, melt 6 tablespoons butter. 
  2. Add brown Swerve and cook, stirring occasionally, until starting to bubble and Swerve is dissolved, about 2 minutes.
  3. Remove from heat and stir in 1 1/2 cup pecans, eggs, vanilla extract and tapioca flour. Combine.
  4. Pour into prepared crust, and set aside.
Cheesecake Filling
  1. With an electric mixer on low speed, beat cream cheese for 1 minute until smooth.
  2. Add the eggs (one at a time), and continue to beat on low until well combined. Gradually add Swerve Confectioners, and beat until creamy for 1-2 minutes. Scrape down side of bowl as necessary. Add sour cream, and vanilla, and mix until combined. 
  3. Place springform pan onto a rimmed cookie sheet or roasting pan, and pour cheesecake filling onto crust and pecan pie filling, and carefully smooth top with spatula.
  4. Bake for 60-70 minutes until cake jiggles slightly when moved or toothpick inserted in the center comes out clean. Turn off oven and leave cake in for 1 hour, then remove from oven and let cool completely.
  5. Note: Cheesecake can be served after it has completely cooled, or cover and refrigerate overnight. Refrigerate cake when storing.
Pecan Pie Topping
  1. Melt butter in a small saucepan over medium heat. 
  2. Add brown Swerve and cook until bubbling, about 3-5 minutes.
  3. Remove from heat and stir in 1 1/2 cups toasted pecans, 1/3 cup heavy cream and pinch of salt.
  4. Let cool to room temperature then spoon over refrigerated or completely cooled cheesecake. 
Pecan Pie Cheesecake
Nutrition Facts

Serving Size 1 slice

Servings 16

Calories 550
Total Fat 53g
Total Saturated Fat 20g
Cholesterol 155mg
Sodium 170mg
Total Carbs 37g
Dietary Fiber 6g
Sugars 4g
Added Sugar 0g
Swerve 27g
Protein 10g
Net Carbs: 4g

Comments:

  • Chakalit Harris

    Where's the recipe for the crust? It just says "while the crust is baking..." Hurry, I want to make this today! :-)

    • Swerve

      Hi there, we just added the link to the crust recipe. Enjoy!! This one's a real treat!

  • Kim

    I just finished baking your Cheesecake recipe and I would like to know the size Springform pan you used.I used a 10” and feel the cheesecake looks way too flat and possibly over baked. Hopefully the taste will be great and the texture hasn’t suffered. Taking it to an event and will find out in several hours. Thank you!

    • Swerve

      Hi Kim! We used a 9" Springform pan. Hope everyone loved the cheesecake!

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