The Best Keto Pecan Cheesecake – Easy and Delicious
If you love cheesecake, then you’ll love this keto pecan cheesecake recipe! It’s easy to make and delicious. Plus, it’s low in carbs and keto-friendly.
Do you like cheesecake? How about pecan pie? If so, then this keto recipe is perfect for you! This keto pecan cheesecake recipe is the best of both worlds.
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This healthy pecan cheesecake is the perfect dessert for your next party! It’s light, fluffy, and full of flavor. Rich, creamy, and so decadent you’ll never believe it’s low-carb!
This recipe is perfect for the holidays or any occasion where you need to impress your guests with something delicious but still want to stick to your diet.
Why We Love This Keto Cheesecake Recipe (and you will too!)
- Low in carbs and keto-friendly
- Easy to make
- Delicious and full of flavor
- Perfect for parties or special occasions
Healthy Southern Keto Pecan Cheesecake Recipe Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup granulated monk fruit
- 1/2 teaspoon cinnamon
- 1/3 cup melted butter
Filling
- 16 ounces cream cheese (at room temperature)
- 1/4 cup granulated monk fruit
- 1/4 cup heavy cream (at room temperature)
- 2 eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
Topping
- 1/4 cup melted butter
- 1/4 cup granulated monk fruit
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
Prep Time 25 minutes | Total time 1 hour
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Healthy Southern Keto Pecan Cheesecake Recipe Instructions
- Preheat the oven to 350 degrees and prepare an 8’’ square baking tray with parchment paper. Set aside.
- Mix the ingredient for the crust in a bowl until a granulated consistency. Then spread it in the prepared baking tray and press it down evenly. Bake it for 6-8 minutes or until lightly golden. Let it cool for 10 minutes. Reduce heat to 325F.
- In another bowl, add cream cheese (it should be at room temperature to avoid lumps), granulated monk fruit, ground cinnamon, and baking powder. Using an electric mixer, mix until smooth. Then add the heavy cream and mix to combine. Finally, fold in the eggs and combine.
- Pour the filling on top of the crust. Shake the tray to the sides, and onto the counter to release any bubbles it could have. Bake for 20-25 minutes, or until the center of the cheesecake is set. Leave it in the oven, with the door slightly open, to cool.
- To make the topping: bring butter and granulated monk fruit to the stove at medium heat until it gets brownish. Remove from heat and add heavy cream, vanilla extract, and chopped pecans. Stir to combine. Pour it on top of the cheesecake and refrigerate for at least one hour.
Tips
- These cheesecake bars will last about 5 days stored in an airtight container in the fridge.
Healthy Southern Keto Pecan Cheesecake Recipe Nutrition
Serves 12
Calories 386, Total C 6.8g, Fiber 1.6g, Net C 5.2g, Sugars 2.5g, Fat 33.6g, Protein 6.5g
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Here are a few photos we took while making this amazing recipe.
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Here’s a printable version of this healthy keto cheesecake recipe:
Healthy Southern Keto Pecan Cheesecake Recipe
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup granulated monk fruit
- 1/2 teaspoon cinnamon
- 1/3 cup melted butter
Filling
- 16 ounces cream cheese at room temperature
- 1/4 cup granulated monk fruit
- 1/4 cup heavy cream at room temperature
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
Topping
- 1/4 cup melted butter
- 1/4 cup granulated monk fruit
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees and prepare an 8’’ square baking tray with parchment paper. Set aside.
- Mix the ingredient for the crust in a bowl until a granulated consistency. Then spread it in the prepared baking tray and press it down evenly. Bake it for 6-8 minutes or until lightly golden. Let it cool for 10 minutes. Reduce heat to 325F.
- In another bowl, add cream cheese (it should be at room temperature to avoid lumps), granulated monk fruit, ground cinnamon, and baking powder. Using an electric mixer, mix until smooth. Then add the heavy cream and mix to combine. Finally, fold in the eggs and combine.
- Pour the filling on top of the crust. Shake the tray to the sides, and onto the counter to release any bubbles it could have. Bake for 20-25 minutes, or until the center of the cheesecake is set. Leave it in the oven, with the door slightly open, to cool.
- To make the topping: bring butter and granulated monk fruit to the stove at medium heat until it gets brownish. Remove from heat and add heavy cream, vanilla extract, and chopped pecans. Stir to combine. Pour it on top of the cheesecake and refrigerate for at least one hour.
Notes
- These cheesecake bars will last about 5 days stored in an airtight container in the fridge.
