Keto Pecan Pie Cheesecake

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Keto Pecan Pie Cheesecake is very delicious, and tasty. This cheesecake pie is very indulgent & irresistible perfect to satisfy the cravings to have something sweet in the keto diet. We can make this pecan pie in a very simple way that the baking is not required to make this pie. This pecan cheesecake pie requires lots of ingredients to make this but they are simply accessible in the supermarkets or the pantry. We can easily make these cheesecakes quickly in just 25 to thirty minutes then put it to set in the refrigerator. And we can also store this cheesecake simply in the freezer or the fridge. It only contains 3g of net carbs, & 3g of fiber/serving.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

  • Course: Dessert
  • Cuisine: American, Keto, Low-Carb
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Chill Time: 2-3 hours
  • Total Time: 3 hours 45 minutes
  • Servings: 8-10 slices

EQUIPMENT:

  • Medium bowl
  • Whisk
  • Spring-form pan
  • Spatula
  • Large bowl
  • Beater
  • Spoon
  • Skillet
  • Knife

INGREDIENTS:

CRUST:

  • 1 & ½ cups almond flour
  • ¼ cup unsweetened shredded coconut
  • ¼ cup pecan flour
  • 3 tablespoons Erythritol
  • ¼ cup melted butter
  • ½ teaspoon vanilla extract
  • A pinch of salt

CHEESECAKE FILLING:

  • 16 ounces cream cheese
  • 1 cup heavy whipping cream
  • ½ cup powdered Erythritol
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • A pinch of salt

PECAN TOPPING:

  • 1 ½ cups pecan halves
  • 2 tablespoons unsalted butter
  • ¼ cup keto-friendly maple syrup
  • 1 tablespoon Erythritol
  • ½ teaspoon vanilla extract
  • A pinch of salt

INGREDIENTS NOTES:

ALMOND FLOUR:

  • I utilize fine & blanched almond flour to make the smooth crust; it is low in carbs as well as gluten-free as well.

SHREDDED COCONUT:

  • Shredded coconut is used in making the crust; because it helps to give the texture to the crust as well as it also enhances its flavor.

PECAN FLOUR:

  • We can also use pecan flour because it’s a pecan pie cheesecake and if we don’t find its flour then we can grind some pecans by ourselves.

ERYTHRITOL:

  • Erythritol is utilized as a keto-friendly alternative to high-carb sugar. It doesn’t have any after taste, you can also use any other sweetener like stevia, or monk fruit to make this by adjusting its quantity.

BUTTER:

  • We should utilize unsalted butter so that we can add the butter according to our liking.

CREAM CHEESE:

  • We should use cream cheese that is at ambient temperature so that lumps should not form.

HEAVY WHIPPING CREAM:

  • I use whipping cream with the cream cheese to make the airy & light cheesecake.

SPICES:

  • I use cinnamon & nutmeg in the cheesecake filling. It can give a deep taste to the cheesecake.

VANILLA EXTRACT:

  • Vanilla extract is added to make this cheesecake; it can enhance the flavor of the cheesecake.

PECANS:

  • We add the toasted pecan at the top; it enriches the flavor of the cheesecake pie.

KETO-FRIENDLY MAPLE SYRUP:

  • I use maple syrup that is keto-friendly; you can make your own or buy from the store.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS:

TO MAKE THE CRUST:

  1. We can apply the oil with the brush in the pan.
  2. Take a medium bowl and add the sweetener, shredded coconut, pecan & almond flour, and mix all the ingredients with the whisk.
  3. Add the salt, melted butter & vanilla extract in the same bowl and mix them till the dough-like mixture is created.
  4. Add the crust mixture to the pan & set the mixture in it with the spatula so that it should be properly distributed all around the sides.
  5. Then put the crust in the fridge to get set for at least 30 minutes.

MAKE THE CHEESECAKE FILING:

  1. Take a bowl & add the cream cheese and beat them for 2 minutes till it gets smooth.
  2. Grab another bowl add the whipping cream in it and whip the cream till the stiff peaks are created.
  3. Add the Erythritol, nutmeg, salt, cinnamon, & vanilla extract to the whipped cream cheese and mix all the components till they get smooth.
  4. Then add the whipped cream in the cream cheese mixture and fold them properly so they get properly incorporated.
  5. Take out the crust from the fridge spread the filling on the crust and make it smooth with the spatula or spoon.
  6. Put the cheesecake in the fridge to get set for two to three hours.

MAKE THE PECAAN TOPPING & SERVE:

  1. Take a skillet & place the skillet on the moderate heat.
  2. We can add the butter and allow the butter to get melt.
  3. Slice the pecans in half add in the melted butter and toast them.
  4. Add the vanilla extract, Erythritol, & maple syrup & mix them with the spatula.
  5. We can cook them for 2 to 3 minutes so that the syrup will get slightly thickened.
  6. After the toping gets cook then cool it for 10 to 15 minutes.
  7. Then put the pecan on the chilled cheesecake and put it in the fridge to chill.
  8. Take a knife and slice the pie and serve.

TIPS:

  • If you want to make the crust more strong then we can bake the crust for 10 to 12 minutes at 350 degrees F.
  • We can make this cheesecake dairy-free with the addition of coconut cream & vegan cream cheese.

STORAGE INFORMATION:

FRIDGE:

  • Transfer the leftover slices of cheesecake to the sealed box & keep them for 5 days.

FREEZER:

  • We can tightly wrap the slices of cheesecake in plastic wrap and put them in the box & keep them for 5 months.

FAQs:

Is this pecan cheesecake pie low in carbs?

  • This pecan cheesecake pie only contains 3g of fiber, 6g of carbs, 6g of proteins, and 3g of net carbs in them.

Can we store this pecan cheesecake pie?

  • We can easily store this pecan cheesecake for 5 days in the refrigerator & we can also freeze them for 5 months.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL INFORMATION:

Calories: 360 kcal
Fat: 33g
Carbohydrates: 6g
Saturated Fat: 13g
Fiber: 3g
Protein: 6g
Net Carbs: 3g
Cholesterol: 75mg
Potassium: 120mg
Sodium: 130mg