Keto Pecan Pie Cheesecake

Written by on in Recipes

This keto pecan pie cheesecake gives you the best of both worlds, especially if you love cheesecake and also pecan pie.

We took some of the leftover keto sugar cookies and put them into the processor and make the pie crumbs out of them.

You can also use our keto-chocolate-graham-crackers for crumbs as well.

The cheesecake is moist and creamy and then when you add the pecan pie butter topping on top of the cheesecake it gives a rich caramel taste in every bite. (note: in the video I made the pecan pie topping earlier in the day and it looks dry, but if you make it close to when the keto pecan pie cheesecake is ready to come out of the fridge to be served, that is a great time to make the topping so you have the buttery, caramel pecan pie topping still warm to drizzle over the cheesecake).

This post may have affiliate links, Please visit our full disclaimer for more info.

Serves 10

Each slice is 5.2 net carbs, 1.9 fiber, 51.6 grams fat, 8.2 grams protein, and 528 calories.

Ingredients:

For the crust

10- keto sugar cookies, crushed or 10 keto chocolate graham crackers

5 Tbsp butter, melted

1/4 tsp sea salt

Cheesecake

24 ounces cream cheese, softened (each box is 8 oz)

1 cup brown sugar substitute

3 large eggs, room temperature

1/4 cup sour cream

2 Tbsp almond flour

6 drops liquid stevia

1 tsp vanilla extract

1/4 tsp salt

coconut oil cooking spray

Pecan Pie Topping

4 Tbsp butter

1/2 cup brown sugar substitute

1/2 tsp cinnamon

1/4 cup heavy cream

1 3/4 cup whole pecans

pinch salt

1 slice bacon, cooked and crumbled, (optional)

Directions:

  1.  Preheat oven to 325 degrees.
  2.   Place keto sugar cookie or keto chocolate graham crackers in the food processor and process until you have a crumb consistency.
  3.  Place crumbs in a medium-sized bowl, add melted butter and salt.
  4.  Mix well together, add a piece of parchment paper to the bottom of a springform pan.
  5.  Add crumbs to the bottom of the pan, and press down firmly
  6. Mix all of the cheesecake ingredients until well incorporated, and add to the pan over the top of the cookie crumbs.
  7.   Bake at 325 degrees for 1 hour and 25-30 minutes,( you can put a toothpick in the center and if it comes out clean it is done).
  8. Let cool for a few minutes, then place into the refrigerator for 4-5 hours.
  9. About 10 minutes before serving, in a frying pan, add the butter and melt, add brown sugar substitute, and stir constantly on medium-low heat for 5 minutes, add the rest of the ingredients for the pecan pie topping.  Remove from heat and let cool for a couple of minutes.
  10.   Pour over the cheesecake right before cutting and serving.
  11. If you add the bacon the nutritional facts will be different   If you add the bacon the nutritional facts will be different.  (1 slice bacon adds 3 grams fat, 3 grams protein, and 37 calories to each serving)
  12. Enjoy!