Introduction
Indulge in the delightful blend of creamy cheesecake and rich pecan pie flavors with this homemade no-bake keto pecan pie cheesecake. Perfect for those following a ketogenic diet or simply looking to enjoy a guilt-free dessert, this recipe combines the decadence of pecan pie with the creamy texture of cheesecake, all without the need for baking. Each bite is a symphony of flavors that will satisfy your sweet cravings while keeping your health goals in check.
Ingredients
- For the Crust:
- 1 ½ cups almond flour
- ⅓ cup powdered erythritol (or preferred keto-friendly sweetener)
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- For the Pecan Pie Topping:
- 1 cup pecans, chopped
- ¼ cup unsalted butter
- ⅓ cup powdered erythritol
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Crust:
- In a mixing bowl, combine almond flour and powdered erythritol. Stir in melted butter and vanilla extract until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place in the refrigerator to chill while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat softened cream cheese and powdered erythritol until smooth and creamy.
- Add vanilla extract and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the cheesecake filling evenly over the chilled crust. Return to the refrigerator while preparing the pecan pie topping.
- Prepare the Pecan Pie Topping:
- In a medium saucepan, melt butter over medium heat.
- Add chopped pecans and toast for 2-3 minutes, stirring frequently, until fragrant.
- Stir in powdered erythritol, heavy cream, vanilla extract, and a pinch of salt. Cook for another 2-3 minutes, stirring constantly, until the mixture thickens slightly.
- Remove from heat and let the pecan pie topping cool to room temperature.
- Assemble and Chill:
- Once cooled, pour the pecan pie topping over the chilled cheesecake layer, spreading it evenly.
- Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set.
- Serve and Enjoy:
- Before serving, run a knife around the edges of the cheesecake to loosen it from the pan. Release the springform and transfer the cheesecake to a serving plate.
- Slice into portions and serve chilled. Optionally, garnish with additional chopped pecans or a dollop of whipped cream.
Introduction
Indulge in the delightful blend of creamy cheesecake and rich pecan pie flavors with this homemade no-bake keto pecan pie cheesecake. Perfect for those following a ketogenic diet or simply looking to enjoy a guilt-free dessert, this recipe combines the decadence of pecan pie with the creamy texture of cheesecake, all without the need for baking. Each bite is a symphony of flavors that will satisfy your sweet cravings while keeping your health goals in check.
Ingredients
- For the Crust:
- 1 ½ cups almond flour
- ⅓ cup powdered erythritol (or preferred keto-friendly sweetener)
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- For the Pecan Pie Topping:
- 1 cup pecans, chopped
- ¼ cup unsalted butter
- ⅓ cup powdered erythritol
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Crust:
- In a mixing bowl, combine almond flour and powdered erythritol. Stir in melted butter and vanilla extract until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place in the refrigerator to chill while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat softened cream cheese and powdered erythritol until smooth and creamy.
- Add vanilla extract and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the cheesecake filling evenly over the chilled crust. Return to the refrigerator while preparing the pecan pie topping.
- Prepare the Pecan Pie Topping:
- In a medium saucepan, melt butter over medium heat.
- Add chopped pecans and toast for 2-3 minutes, stirring frequently, until fragrant.
- Stir in powdered erythritol, heavy cream, vanilla extract, and a pinch of salt. Cook for another 2-3 minutes, stirring constantly, until the mixture thickens slightly.
- Remove from heat and let the pecan pie topping cool to room temperature.
- Assemble and Chill:
- Once cooled, pour the pecan pie topping over the chilled cheesecake layer, spreading it evenly.
- Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set.
- Serve and Enjoy:
- Before serving, run a knife around the edges of the cheesecake to loosen it from the pan. Release the springform and transfer the cheesecake to a serving plate.
- Slice into portions and serve chilled. Optionally, garnish with additional chopped pecans or a dollop of whipped cream.
Nutrition Information
- Serving Size: 1 slice (assuming 12 slices)
- Calories: ~350 kcal per serving
- Net Carbs: ~5g per serving
- Protein: ~7g per serving
- Fat: ~32g per serving
Weight Watchers (WW) Points
- SmartPoints: ~8 points per serving (based on current WW guidelines)
Conclusion
This no-bake keto pecan pie cheesecake offers a sumptuous dessert option that fits into a low-carb lifestyle without sacrificing taste or satisfaction. Whether you’re hosting a gathering or treating yourself to a special treat, this recipe promises to delight with its creamy texture, crunchy pecan topping, and just the right amount of sweetness. Enjoy each guilt-free slice knowing you’ve created a dessert that nourishes both body and soul.