Keto Pecan Pie Cheesecake

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Keto Pecan Pie Cheesecake is a delicious twist on a classic dish that everyone loves! With the creamy richness of cheesecake combined with the sweet crunch of pecan pie, this dish brings the best of both worlds to the dessert table, making it the perfect Thanksgiving keto dessert. 

I love pecan pie. I also love cheesecake. You’re probably in the same boat as me, and that puts us in the boat of reasonableness. Both are incredible desserts that are worthy all on their own!

But why not combine two delicious desserts that you and I both love, and make something even better?? That’s some Steve Jobs level innovation if you ask me.

We think you’ll love this keto pecan pie cheesecake for all the same reasons you love pecan pie and cheesecake and then some. Not only are the two great flavors that you love present in this dessert, they compliment one another perfectly. The crunch of the pecan pie excellently compliments the silky smooth texture of the delectable cheesecake. 

Then there’s also the convenience of 2-in-1. Old Spice has been capitalizing on this for years. Who needs shampoo AND body wash when they can both be the same? Well, who needs pecan pie AND cheesecake when they can both be the same?

Save the second pie dish and make clean up that much easier. Save space on your dessert plate at the family get-together and maximize that plate-real-estate.

Anyway you want to slice it, this pecan pie cheesecake is a game changer and a crowdpleaser!

top view of slice of pecan pie cheesecake with the whole pan next to it and the lakanto powdered sweetener facing up


Life Is Sweeter Without Sugar!

This incredible keto pecan pie cheesecake is made with absolutely no sugar. Instead, it’s crammed full of sugar-free flavor thanks to Lakanto’s Monkfruit

If you’ve been around here very long, you might have noticed that we are huge fans of Lakanto. We use their products in nearly every recipe on our site, and that’s simply because it makes good sense. Monkfruit tastes incredible while still being healthy and all natural. 

In addition to being all natural, Monkfruit has some other pretty amazing qualities as well.  Most importantly, it tastes great! In our opinion, it has no aftertaste like many other sweeteners. It is considered a modern-day super food because of its many health benefits, it has a 1:1 ratio to sugar making recipe conversion incredibly easy, it is zero glycemic, and has ZERO net carbs!

In other words, Lakanto’s Monkfruit is the best there is and if you aren’t using it, you should!

For this keto pecan pie cheesecake, we used Lakanto’s powdered Monkfruit, which is a powdered sugar substitute. But Lakanto also offers a classic granular Monkfruit which is similar to granulated sugar, a brown Monkfruit, and even an organic Monkfruit! There is a sweetener for every occasion!

How To Make Keto Pecan Pie Cheesecake

cream cheese and butter in mixing bowl

(scroll down for full recipe card with full list of ingredients & instructions)

Add the cream cheese and butter to the mixing bowl, and blend until smooth.

eggs in mixing bowl

Beat in the eggs.

ingredients in bowl with lakanto powdered sweetener in background

Mix in the greek yogurt, vanilla extract, and the Lakanto Powdered Monkfruit Sweetener.

cheesecake batter in springform pan

Pour the mixture into a 10in springform pan. Bake for 60 minutes. Let cool for 30 minutes, and then chill for 4 hours. 

butter being melted in pot

In a saucepan, melt the butter. 

powdered sweetener over pan

Melt the Lakanto Powdered Monkfruit Sweetener with the butter for the topping.

heavy whipping cream over pan

Stir in the heavy whipping cream, and simmer until the sauce is a dark golden brown in color and thickened. 

vanilla extract over the pan

Remove from heat and add in vanilla extract.

stiring the pecans and butter in a pot

Stir in pecans. 

half of the keto pecan pie cheesecake

Spread the topping over the cheesecake and chill another 30 minutes to an hour before serving. 

top view of lakanto powdered sweetener next to the pecan pie cheesecake

Where Is Lakanto Powdered Monkfruit Sweetener Found?

Many grocery stores and natural food stores carry granulated Monkfruit while some even carry their other products like the powdered Monkfruit used in this recipe. This is a great option if you’re in a pinch and you know a local store carries this great product.

However, we prefer to buy our Monkfruit directly from Lakanto because it’s often cheaper and the variety of products available is much greater on their website! In addition to their sweetener, Lakanto offers a number of other delicious products like muffin mixes, chocolates, and other keto friendly products that we always enjoy! 

If you choose to order directly from Lakanto’s website, use our code “BUTTERTOGETHER” at checkout to save 20% off your entire order! This coupon is applicable to all of their great products, not just sweetener!

close up of a slice of keto pecan cheesecake on a plate

Storing this Keto Pecan Pie Cheesecake

In the refrigerator: Loosely cover and the store in the fridge for up to 1 week.

In the freezer: Wrap the cheesecake tightly in plastic wrap and then place the cheesecake in a freezer bag or cover with aluminum foil. Place in the freezer and store up to 2 months. 


More Recipes Like This:

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Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!

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Keto Pecan Pie Cheesecake

Keto Pecan Pie Cheesecake


1 hour, 30 minutes

12 servings


For the cheesecake:
16oz Cream Cheese, softened
3 tbsp Butter, softened
2 Large Eggs
1/2 cup Plain Greek Yogurt
2 tsp Vanilla Extract
2/3 cup Lakanto Powdered Monkfruit Sweetener
For the topping:
6 tbsp Butter
1/2 cup Lakanto Powdered Monkfruit Sweetener
3 tbsp Heavy Whipping Cream
1 tsp Vanilla Extract
2 cup pecans, chopped
Nutritional Information
372 Calories
37.5g Total Fat
1.5g Net Carbs
6.5g Protein


Preheat the oven to 300 degrees.
Add the cream cheese and butter to a mixing bowl, and blend until smooth.
Beat in the eggs.
Mix in the Greek yogurt, vanilla and Lekanto sweetener.
Pour the mixture into a 10 inch springform pan.
Bake for 60 minutes.
Let cool for 30 minutes, and then chill for 4 hours.
In a saucepan, melt the butter and Lekanto sweetener for the topping.
Stir in the heavy whipping cream, and simmer until the sauce is a dark golden brown in color and thickened.
Remove from the heat, and stir in the vanilla and pecans.
Spread the topping over the cheesecake and chill another 30 minutes to an hour before serving.

Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators.


  • Carlo

    what about the crust? your pictures show a pie crust, but you put it in a springform pan. either way there is no mention of a crust?

    • Kasey

      Hi, Carlo! Sorry if it looks like there is a crust but it is a crustless cheesecake. 🙂

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