Continue to Content
Reviews
4.3(3)

1 hour, 30 minutes

12 servings

Sweets

Ingredients

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

Directions

1
Preheat the oven to 300 degrees.
Start by preheating the oven to 300 degrees. Do not open the oven door and allow the oven temperature to heat up during your cheesecake prep time.
2
Add the cream cheese and butter and blend until smooth.
Next, add both the cream cheese and the melted butter to a large mixing bowl and blend these until silky smooth.
3
Beat in the eggs.
Beat in the eggs one at a time until thoroughly combined.
4
Mix in the Greek yogurt, vanilla, and sweetener.
Now, you will want to spoon in the Greek yogurt and add the vanilla extract and Lekanto sweetener. Mix all of the ingredients until well combined.
5
Pour the mixture into a 10-inch springform pan.
Pour the cheesecake filling into a 10-inch springform pan and set it inside the oven.
6
Bake for 60 minutes.
Leave the cheesecake filling to cook for 60 minutes.
7
Let cool for 30 minutes, and then chill for 4 hours.
Leave the cheesecake to cool to room temperature before chilling it in the refrigerator for 4 hours. You can tell when the cheesecake is cool enough to put in the fridge when the spring form pan is cool to touch.
8
Prepare the Topping.
Now, add the extra butter and powdered monk fruit sweetener in a saucepan and melt together on medium heat. Stir in the heavy whipping cream, and simmer until the sauce is a dark golden brown in color and thickened.
9
Remove from the heat, and add in vanilla and chopped pecans.
Remove the mixture from medium heat, then mix in the vanilla extract and roasted chopped pecans.
10
Spread the topping over the cheesecake and chill.
Remove the chilled cheesecake from the refrigerator and top it with the pecan pie crust mixture. Allow the keto pecan pie cheesecake to chill for a further 30 minutes, or more, before serving to achieve a cooled crust.

Notes

Tools

Here is a list of the tools you will need to make this keto pecan pie cheesecake.

  • Mixing bowl. A mixing bowl is used for creating the cream cheese filling.
  • Wooden spoon. A wooden spoon will help you thoroughly mix the ingredients. If you prefer an easier prep time or to speed up the prep process, you could use an electric mixer instead.
  • Springform pan. No parchment paper or baking trays will be needed for this pecan cheesecake recipe. A springform pan will be great for holding the cream cheese mixture and helping it solidify into the desired cheesecake shape.
  • Saucepan. A saucepan is necessary to create the pecan crust for the top of the keto pecan pie cheesecake.
  • Refrigerator. Using a refrigerator is essential to chill the cheesecake.

Preparation

  • To best prepare keto recipes, it is good to know what substitutes you can use to ensure the cheesecake is still keto
  • First, if you want to substitute Greek yogurt or heavy cream, you could use sour cream. Sour cream can be less dense, so expect the pecan pie filling to be slightly runnier. For more thickness, add cream cheese to the mix until you achieve your desired consistency.
  • You can use unsalted butter as opposed to regular butter but expect the cheesecake filling to taste less flavorsome.
  • Lastly, consider using a food processor to blitz the pecans to create easily chopped pecans. It will make your life much easier.

Storage

  • To ensure the keto pecan pie cheesecake lasts as long as possible, you must store it correctly.
  • The best way to store the cheesecake and maintain the crispy pecan crust is to wrap it in plastic wrap or use an airtight container. This will keep the pecan pie cheesecake fresh.
  • It is possible to store the cheesecake in the refrigerator for up to three days to preserve its freshness. It is best to avoid leaving it out of the refrigerator for more than six hours to prevent it from changing texture.
  • You can store the keto pecan pie cheesecake in the freezer if you wish to. This will allow the pecan pie cheesecake to last up to three months.

Serving Suggestions

Smelling and tasting this keto pecan pie cheesecake for the first time might make you want to gobble it all up in one. We don't blame you. However, after all the time and effort you have put into it, it is best to eat the keto dessert slowly by cutting it into slices.

  • Your keto pecan pie cheesecake will stay fresher if you leave it whole and cut slices when you want them.
  • A pecan pie cheesecake would go nicely with a scoop of cold keto-friendly ice cream or a serving of full-fat cream to enhance its richness.
  • The pecan pie cheesecake would pair well with a warm cup of coffee, a hot tea, or a cool glass of wine.
Post