Description
Indulge in the decadent flavors of this No-Bake Keto Pecan Pie Cheesecake – a luscious blend of creamy cheesecake filling on a nutty almond crust, topped with a sweet and crunchy pecan topping. This dessert is perfect for anyone following a keto or low-carb lifestyle.
Ingredients
Scale
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/3 cup melted butter
For the cheesecake filling:
- 16 oz cream cheese (softened)
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the pecan topping:
- 1/2 cup butter
- 1/2 cup brown erythritol
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 1/4 cups chopped pecans
- pinch of salt
Instructions
- Prepare the crust: Mix almond flour, powdered erythritol, and melted butter. Press into a pan and chill.
- Make the cheesecake filling: Beat cream cheese, erythritol, and vanilla. Whip cream and fold into cream cheese. Spread over crust.
- Prepare the pecan topping: Melt butter, add erythritol, vanilla, cinnamon, salt, and pecans. Cool slightly and spoon over cheesecake.
- Refrigerate for at least 4 hours before serving.
Notes
- Consider monk fruit sweetener or allulose as erythritol alternatives.
- Store leftovers covered in the refrigerator for up to 5 days or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 1g
- Sodium: 170mg
- Fat: 41g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
