Keto butter pecan cheesecake

Keto butter pecan cheesecake

This buttery rich keto pecan cheesecake is an attractive crowd-pleaser. Luscious pecan crust with a creamy and smooth cheesecake layer, perfect for festive occasions or whenever you need a new favorite dessert!

Keto butter pecan cheesecake

This buttery rich keto pecan cheesecake is an attractive crowd-pleaser. Luscious pecan crust with a creamy and smooth cheesecake layer, perfect for festive occasions or whenever you need a new favorite dessert!
USMetric
4 servingservings

Ingredients

Cheesecake crust
  • 1 tbsp 1 tbsp salted butter, melted
  • 4 tbsp 4 tbsp pecans, finely crushed
  • ½ tbsp ½ tbsp powdered erythritol
Filling
  • 4 tbsp 4 tbsp butter
  • 8 oz. 225 g cream cheese, softened
  • 4 tbsp 4 tbsp powdered erythritol
  • 2 tbsp 2 tbsp unsweetened almond milk or heavy whipping cream
  • 1 1 egg, beateneggs, beaten
  • 1 tsp 1 tsp vanilla extract
  • pecans, for garnishing

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 4-inch (10 cm) springform pan with butter. Place melted butter, crushed pecans and confectioner's sweetener in a small bowl. Stir with a fork to combine well. Use your fingers to press mixture into the bottom of the springform pan.
  3. Place in oven to pre-bake for 6 minutes while you prepare the filling.
  4. Place the butter in a small saucepan over medium-high heat. Stirring often, heat until the butter foams up and brown (but not black!) flecks appear. Remove from the heat and allow to cool a bit. This brown butter creates a caramel-like flavor to the cheesecake.
  5. Place softened cream cheese, confectioner's sweetener, almond milk or cream, egg and vanilla in a medium bowl. Use a hand mixer to combine well.
  6. Slowly add the browned butter and stir to combine. Pour mixture into pre-baked shell. Tent loosely with foil and bake for 30-35 minutes or until cheesecake is set and barely jiggles in the center.
  7. Remove from oven and allow to chill for 10 minutes then place in fridge to chill for at least 2 hours.

Storing the cheesecake

Store in airtight container for up to 5 days.

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20 comments

  1. Sanjoy
    Is that really a 4-in (10-cm) springform pan? I have a 10-inch one but haven't seen such a small one before.
  2. Stacy
    This looks DELICIOUS. I've got a 6 in. pan I'm going to try it in, then I'm going all in to double it for Thanksgiving next week. I'm so excited about bringing low-carb sides and desserts to share with my family and friends!
  3. Susanne
    If only you had listed total carbs with this recipe, I could use it. But I work only with total carbs. I guess that means I cannot follow your program? I have 6 inch springform pans and I would think doubling the ingredients would be good for the 6 inch. Pic looks beautiful!
    Reply: #4
  4. Kristin Parker Team Diet Doctor
    Susanne, we list fiber right under the net carbs. If you prefer to count total carbs, add the 1g fiber to the 4g net carbs. This is 5g total carbs per serving.
  5. Lynn
    Small spring form pans are available on Amazon.
  6. Dale
    For those who live in Australia (where Amazon won't deliver): I bought these small spring-form pans from Victoria's Basement - you can buy online.
  7. Brooke
    I've had a 4" pan for years! Only have a household of 2 so it's the perfect size to make desserts for us. Making now;can't wait to try it!
  8. Eric
    I am making it right now. The batter itself is HEAVENLY. I bake keto desserts once or twice a year. Full report to follow once it's all baked
  9. Hillary
    I tripped the recipe because of My pan size. The batter seems a bit loose. How was everyone else’s better before baking?
  10. Bas
    Just enjoyed my second one. It is very good. I served it to about 8 (non-keto) people. The worst compliment was: “this is very interesting” every one else was enthusiastic. I myself love it!
  11. pcjae
    Thanks so much for sharing this recipe. Unfortunately, I did not like it, and thought I should at least leave a review for others. I doubled the recipe since my smallest springform pan was 8”. It was pretty flat even though doubled. It was not sweet enough and tasted more savory. I could really taste the salt maybe from the butter? Again, thanks for sharing, but I probably won’t make this again.
  12. T
    First keto dessert I have enjoyed, and I have already made it twice. This recipe made a very fluffy cheesecake that rivals my old standard recipe. As cream cheese comes in 250g packs in Australia, I did not add the milk or cream and instead used the whole package of cheese. It was slightly too sweet for me, so I will reduce the sweetener used in the batter next time.
  13. Grc264
    I did not like this! Too sweet!! Not real consistency of cheesecake
  14. T.
    as i'm going to have dinner at a friends house who is doing keto, i thought i'd make this dessert. i'll be my first time time making either something keto and a cheesecake! it's in the oven now so i might update on the taste tomorrow!
  15. Janice W
    Just made it in an 8inch springform dish, doubled recipe. After 35 mins it was still very jiggly in the middle- I cooked another 10 mins but to no avail. There was a great deal of water vapor in the oven— Help
    Reply: #16
  16. Kristin Parker Team Diet Doctor
    The cheesecake will set up in the refrigerator.
  17. Amy
    I L-O-V-E-D this cheesecake. I doubled the recipe and put it in an 8 inch spring form pan. I greased it as the instructions said I did not use parchment paper on the bottom. I baked it at 350° for around 55 minutes, but a lot of the butter leaked out of my pan springform pan into the oven and caused a ton of smoke. Does anyone have any idea why that happened? Also the nuts stuck to the spring form pan and had very little crust left on it. I thought the taste of the cheesecake was awesome but it shrunk down to only 1 inch tall.
  18. Ieva
    It is the tastiest cheesecake I have eaten. I love that it is buttery- cannot eat much more than 1 portion. And it indeed tastes like caramel due to browned butter!
    I forgot to put the foil on, but it turned out great anyway. A lot of butter leaked out while baking so have to find a solution for that next time.
    It is a shame though i cannot find it in the Swedish version of DD.
  19. Karen
    To those people using an 8 inch pan - you’ve got to do a little more math to scale a recipe baked in a round pan. An 8inch circle is in fact 4 times the size of a 4inch circle, not just double.
  20. Swoozle
    For goodness sake it sounds great until you see the size of the pan! I mean how many people have a 4 inch pie tin at home? Ridiculous. You should have scaled it up to more normal proportions.

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