Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp powdered erythritol or monk fruit sweetener
- 1/2 tsp cinnamon (optional)
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup powdered erythritol or monk fruit sweetener
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
For the Pecan Topping:
- 1 cup pecans, roughly chopped
- 1/4 cup unsalted butter
- 1/3 cup powdered erythritol
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- A pinch of salt
Instructions:
For the Crust:
- Mix Crust Ingredients: In a medium bowl, combine almond flour, melted butter, powdered sweetener, and cinnamon (if using). Stir until well combined and the mixture resembles wet sand.
- Form the Crust: Press the crust mixture firmly and evenly into the bottom of an 8-inch springform pan or pie dish. Place in the refrigerator to set while you prepare the cheesecake layer.
For the Cheesecake Layer:
- Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese and powdered sweetener with an electric mixer until smooth and fluffy.
- Add Heavy Cream and Vanilla: Gradually add the heavy whipping cream and vanilla extract, continuing to beat until the mixture is thick, creamy, and well combined.
- Assemble the Cheesecake Layer: Spread the cheesecake mixture over the crust in an even layer. Place the pan back in the refrigerator to set.
For the Pecan Topping:
- Cook the Pecan Topping: In a saucepan over medium heat, melt the butter. Add the powdered sweetener and cook until it starts to dissolve, stirring continuously.
- Add Cream and Pecans: Add the heavy cream, vanilla extract, and salt, stirring well. Let the mixture cook for a couple of minutes until it starts to thicken, then add the chopped pecans. Stir well to coat the pecans in the caramel sauce.
- Cool and Pour Over Cheesecake: Remove the saucepan from heat and allow the pecan mixture to cool slightly. Pour it over the cheesecake layer, spreading it out evenly.
Set and Serve:
- Chill: Refrigerate the assembled cheesecake for at least 3-4 hours, or until fully set.
- Serve: Slice and enjoy! This cheesecake can be stored in the fridge for up to 5 days.
This No-Bake Keto Pecan Pie Cheesecake combines the best of both worlds with a rich cheesecake layer and a decadent pecan topping, all in a keto-friendly package. Enjoy each creamy, nutty bite!
