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
10 servingservings

Ingredients

Pecan crust
  • 3 tbsp 3 tbsp salted butter, melted
  • 1½ cups 350 ml pecans, pieces
  • 2 tbsp 2 tbsp powdered erythritol
  • salted butter, for greasing
Filling
  • 12 tbsp 12 tbsp butter
  • 32 oz. 900 g cream cheese, room temperature
  • 1 cup 225 ml powdered erythritol
  • ½ cup 125 ml unsweetened almond milk or heavy whipping cream
  • 4 4 egg, room temperature, beateneggs, room temperature, beaten
  • 4 tsp 4 tsp vanilla extract
  • chopped pecans, for garnishing

Instructions

Instructions are for 10 servings. Please modify as needed.

Pecan Crust
  1. Preheat the oven to 325°F (162°C). Grease a 9-inch (23 cm) springform pan with butter.
  2. Using a food processor, pulse the pecans until finely ground. Add the ground pecans, melted butter and powdered erythritol to a small bowl, and mix together with a fork until well combined. Use your fingers to press mixture into the bottom of the springform pan, forming an even crust.
  3. Place on the middle rack, and pre-bake for about 10 minutes. When done, set aside to cool and keep the oven on at the same temperature.
Filling
  1. Place the butter in a small saucepan over medium-high heat. Stir until the butter foams up and brown flecks (but not black!) appear. Remove from the heat and allow to cool a bit. This brown butter creates a caramel-like flavor to the cheesecake.
  2. Using an electric mixer, slowly beat the cream cheese with the paddle attachment, until it reaches a smooth consistency. Next, mix in the powdered erythritol, almond milk or heavy cream, and vanilla, scraping the sides as needed. 
  3. Mix-in the beaten eggs, and then slowly drizzle in the browned butter, stirring until combined.
Prepare pan for baking
  1. Double wrap the springform pan with aluminum foil, completely covering the base and sides. Place the springform pan into a large roasting pan, and then pour the filling onto the crust.
Create a water bath & bake
  1. Place the roasting pan on the middle rack. Carefully, pour enough boiled water into the roasting pan, surrounding the springform pan sides by a couple of inches, or about midway. Bake for about 1 hour 10 minutes, or until the center jiggles and the outer portion is set.
  2. Remove the cheesecake from the roasting pan, and place it on a cooling rack. After about 10 minutes, slide a thin spatula in between the pan edge and the cheesecake, to loosen the cheesecake from the pan. Continue to cool for about 1 hour, or until it is at room temperature. Cover the cake with plastic wrap and chill in the refrigerator overnight, or for a minimum of 4 hours.
  3. To serve, remove the cheesecake from the refrigerator, garnish with chopped pecans, and let it rest for about an hour. You can slice the cake as soon as it comes out of the fridge, or you can wait until the actual serving time.
  4. For clean-cut slices: dip a sharp, flat-edged knife into hot water. Slightly dry the knife, slice, wipe the knife clean and then repeat the process until done.
   

Tips

Optional: If you are concerned with the cheesecake becoming too brown, add an aluminum foil tent around the top of the pan, to help with even browning.

The texture is firmer and the cake is more flavorful, the longer it chills! If you can wait for optimal results, chill for 24-48 hours.

Storing the cheesecake

Store in airtight container for up to 5 days.

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35 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.
    Reply: #26
  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.
    Reply: #32
  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.
    Reply: #31
  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.
  21. Jaxs
    This is actually a great tasting recipe, as I don't expect it to be exactly like cheesecake, it definitely fills the dessert goals. However, I had a couple of issues.
    1. I have 4.5 inch springform pans, and there was WAAAAY too much batter for one pan. Had I known, I would have doubled the crust part of the recipe and made two. Putting it all in one 4.5 inch pan kept it from cooking in the suggested time, so I had to add about 20 additional minutes with foil on the top. Thankfully it did not burn.
    2. Lost butter during the cooking process, so I just put a piece of foil under the pan to contain dripping onto the hot oven floor.
    3. Center did not seem to really set, even after the extended cooking period and the top burst open. However, after putting it in the fridge, it set pretty good and tastes good too.

    Next time I will double the crust, and add another 4.5 inch pan. This will definitely be my dessert of choice!

  22. Shianee
    I just ate mine didn't take too long to make. Hardest part is letting it sit in the fridge for 2 hours. I made a portion for one and saved a full days worth of carbs just incase it kicked me out. In case I measured wrong. Recipe says 1/2 an egg I added a full one so could taste a little bit more egg. I also added coconut flour to my base yuuum. All in all delicious!!!
  23. Ellie
    I bought 4 inch pans. The recipe says 4 servings. Do they mean 4-4 inch cheesecakes or 1/4 of 1-4 inch cheesecake bc that would seem quite a small serving. Thank you
    Reply: #24
  24. Kristin Parker Team Diet Doctor

    I bought 4 inch pans. The recipe says 4 servings. Do they mean 4-4 inch cheesecakes or 1/4 of 1-4 inch cheesecake bc that would seem quite a small serving. Thank you

    This total recipe as written makes 4 servings. If you divide the recipe into 4 different pans then each one would be a serving.

  25. Ellie Esposito
    That does not answer my question. The ingredients cost a lot if money and the preparation takes time and I need to know if the mixture fills 1 pan or 4. Thank you.
    Reply: #36
  26. Robin

    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.

    Hi! I ordered one (where else?) from Amazon for something else but expect it will be perfect for this as well.

  27. Pam
    You can find 4 inch pans at Michaels Arts and Crafts.
  28. 3 comments removed
  29. Claire
    Did you wrap the pan in foil well enough to completely seal it and then bake it in a water bath? I didn’t read the whole recipe so I don’t know what her instructions were. But traditionally when you make a cheesecake you wrap it in foil and bake it in a water bath.
  30. Aia
    Of course it was flat. Doubling the diameter of the form quadruples it's volume. So the height ended up being half of what it was supposed to.
  31. Malinda Vonderahe
    A 4" pan is way too small! I don't know how much to fill it....
  32. Malinda Vonderahe
    What a big mess in the oven! Who hy would this call for such a small pan????
  33. hm.s.p
    I love this!

    Tried the small pan version which worked well, but I think I cooked it a little too hot.

    Second time around did a 4x size one which worked amazingly though cooking time was 1hr40 and the temperature 160 C and it seemed to work pretty well. I also made a passion fruit cream to cover the top and decorated with pecans, almond flakes and passion fruit seeds and pulp.

    I didn't put as much erythritol in but that's just a personal preference.

    Everyone at work LOVED it and couldn't believe is was keto friendly.

  34. hm.s.p

    That does not answer my question. The ingredients cost a lot if money and the preparation takes time and I need to know if the mixture fills 1 pan or 4. Thank you.

    It fills one.

  35. warrendroms.wd
    Just trying this recipe for the first time, and I must say the batter mixed for 4 servings most definitely does not fit inside a 4" Wilton springform pan. We ended up mixing another round of pecan crust , then put the balance of the batter in a second 4" pan. It still seemed like way too much batter. It filled both pans entirely to the brim. While baking I was reading these comments, and opened the oven to check the progress, the batter is crowning about halfway through the cook time. We shall see the end result soon. I can say the batter tastes absolutely lovely though.
  36. A. Buxton
    Decent recipe, but needs some tweaks. Here are my personal observations: Yes, batter was very runny. Just make sure you remove from oven when sides appear to be firming up. Let cool as directed, and leave in frig at least overnight. It will set úp fine.
    I did not have a springform pan! I used an 8 inch deep dish pie pan, no water bath. It worked fine, except crust burned. Next time, I will use the water bath and hope it corrects that problem. By the way, had plenty of batter left... So poured it into a square, glass, 4 inch baking dish. Now I have two cheesecakes!

    It did shrink down, in both dishes, to about an inch to inch and a half tall.

    Biggest complaint for me, is it is not sweet. I followed instructions. It needs more sweetener in the filling. It tastes mostly like, just plain cream cheese. A lot of work, for that result. I am not tasting any of the browned butter at all.

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