Why You’ll Love This Recipe
Low carb, keto-friendly, rich flavor, easy to prep ahead, and a satisfying dessert that won’t kick you out of ketosis.
Kitchen Equipment You’ll Need
8×8 or 9×9-inch baking pan
Mixing bowls
Hand mixer or stand mixer
Measuring cups and spoons
Parchment paper
Spatula
Tips for Success
Use softened cream cheese for a smooth filling
Let layers cool slightly before adding the next
Line the pan with parchment for easy removal
Toast pecans lightly before adding for extra flavor
Ingredients
Crust:
1 ½ cups almond flour
¼ cup butter, melted
2 tablespoons erythritol sweetener
Cheesecake Layer:
8 oz cream cheese, softened
1 egg
¼ cup powdered erythritol
½ teaspoon vanilla extract
Pecan Topping:
¾ cup chopped pecans
3 tablespoons butter
¼ cup brown sugar substitute (like Swerve Brown)
1 tablespoon heavy cream
Pinch of salt
Directions
Preheat oven to 325°F and line your baking pan with parchment paper.
Mix almond flour, melted butter, and sweetener to form a crumbly dough. Press into the bottom of the pan and bake for 10–12 minutes until lightly golden. Let cool slightly.
Beat cream cheese, egg, powdered erythritol, and vanilla until smooth. Pour over the crust and spread evenly. Bake for another 15–18 minutes until the center is just set. Cool slightly.
In a small saucepan, melt butter over medium heat. Stir in brown sugar substitute, heavy cream, and salt. Simmer for 2–3 minutes until thickened. Stir in chopped pecans.
Pour the pecan mixture over the cooled cheesecake layer. Spread evenly and refrigerate for at least 2 hours or until fully set. Slice and serve chilled.
Additional Tips or Variations
Add a dash of cinnamon or bourbon extract to the pecan topping
Use walnuts or a mix of nuts for variation
Make it dairy-free with plant-based cream cheese and butter alternatives