Keto pecan cheesecake

no bake keto pecan cheesecake



  • 2 cups pecans
  • 6 tablespoons butter, unsalted
  • 1 teaspoon vanilla extract
  • 1/4 cup erythritol low carb sweetener


  • 16 oz cream cheese softened at room temperature
  • 1 1/4 cup heavy cream
  • 1/4 cup erythritol low carb sweetener
  • 1 teaspoon vanilla


  • 1 1/2 cups pecans
  • 1/4 cup low carb caramel sauce
  • 1/2 teaspoon salt


  • Toast the pecans by placing them in a heavy bottomed pan on a medium heat for about 5-8 minutes. Keep turning them so that they do not burn. Set aside to cool


  • Place the pecans in a food processor and blitz until the nuts are ground. Be careful not to over process as you will end up with pecan butter.
  • In a bowl, mix the ground pecans, butter, erythritol and vanilla. 
  • Line a spring-form 8-inch cake tin with parchment paper.
  • Spoon the base mixture into the cake tin and spread evenly, pressing down so the base is firm. Place in the fridge to firm whilst you make the filling


  • Place the cream cheese in a bowl and whisk until smooth. 
  • Add the cream, erythritol and vanilla and continue to whisk until the mixture is smooth, thick and creamy. 
  • Spoon the cream cheese mixture over the base evenly.


  • Mix the pecans with the caramel sauce and salt until the pecans are evenly covered.
  • Spoon the pecans on top of the cheesecake.
  • Place in the fridge to firm for at least 3 hours. Ideally overnight.


Serving: 1sliceCalories: 406kcalCarbohydrates: 5.9gProtein: 4gFat: 43gFiber: 3.7g

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