Keto Cheesecake with Pecan Almond Crust
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Keto Cheesecake with Pecan Almond Crust! This delicious, sugar-free treat is perfect for those on a low-carb lifestyle. The crunchy pecan almond crust pairs perfectly with this cheesecake’s creamy, cheesy interior. Enjoy the indulgent flavor without all of the carbs. The best of both worlds! Enjoy a guilt-free dessert today with a keto cheesecake recipe.
There’s a learning curve to low carb and keto baking. Cheesecake is one of the easiest desserts to convert to low-carb, and it’s one of the first recipes I created. It’s my husband’s favorite dessert. My recipe has been loved and shared by thousands. It was so popular that I shared it in my first book, Southern Keto. This is a basic cheesecake, but it’s our favorite! Most people can’t tell the difference between this and regular cheesecake! The base cheesecake recipe allows you to add flavors or change the crust. You can even make it crustless and save a few carbs. The possibilities are endless!
Is it easy to make a Keto cheesecake?
Yes! Making a Keto cheesecake with a pecan almond crust is surprisingly easy to make. All you need are some basic keto-friendly ingredients and a little bit of time. You’ll be rewarded with a delicious, creamy treat that will satisfy your sweet tooth without sacrificing taste. Plus, it’s the perfect way to indulge while following the keto lifestyle.
Who can enjoy a keto cheesecake?
Everyone can enjoy a keto cheesecake! Whether you’re on a strict low-carb diet or just looking for a healthier dessert option, keto cheesecake is the perfect treat. With its creamy texture and delightful flavor, this keto dessert is sure to be a hit with even the pickiest eaters. Also, this recipe is easy to make and requires no baking. So, if you’re short on time but still want something amazing, give this keto cheesecake a try!
Ingredients & Substitutions
Crust
Finely Ground Blanched Almond Flour – This finely ground flour offers a lighter texture than regular almond meal and is low in carbs, making it the perfect choice for a Keto diet. Not only does it help give your cheesecake crust an amazing flavor, but it also helps to hold everything together. You can use a food processor if the almond flour needs to be finer than what you have on hand.
Raw Pecan Halves, Finely Crushed – Add a delightful crunch and nutty taste to your Keto cheesecake crust with this ingredient. Combined with the almond flour base and mixed with the butter and sweetener, it will create an unforgettable crust for your dessert.
Granular Sweetener – An essential part of any Keto lifestyle is finding ways to reduce sugar intake while still enjoying sweets. Monk fruit sweetener, erythritol and stevia are the perfect solution, as they can be used to sweeten desserts and beverages with fewer calories than traditional sugar.
Salted Butter, Cubed – This combination of salt and butter gives an unbelievable depth of flavor to baked goods like Keto cheesecake crusts. Make sure the butter has been chilled before adding it so that it will form small cubes. Melted butter or room temperature butter will cause one big lump when mixed in with other ingredients and alter the texture.
Filling
Cream Cheese – The star ingredient adds a rich, creamy flavor to any cheesecake filling. The cream cheese helps make the dessert’s texture softer and more velvety.
Confectioners Sweetener – Confectioners sweetener is ideal for baking since it blends together quickly and does not leave any aftertaste. Use this finely powdered sugar instead of regular granulated sugar for a smoother cheesecake texture. You can use a coffee grinder to make confectioners sweetener using any granular sweetener.
Eggs – Egg yolks help bind all the ingredients together in your cheesecake filling while adding a subtle richness.
Sour Cream – This tangy ingredient helps give your Keto cheesecake a thick, creamy texture that will melt in your mouth as you take each bite. The sour cream will also add a slight tartness to counterbalance the sweetness of other ingredients like confectioners sweetener or vanilla extract.
Lemon Juice (Freshly Squeezed) – Give your Keto cheesecake an extra boost of flavor by adding freshly squeezed lemon juice as one of its ingredients. The acidity from the lemons will brighten up all the other flavors without overpowering them, creating a perfect balance between sweet and tart in each bite.
Vanilla Extract – Vanilla extract has been used to enhance desserts for centuries and it’s no different when making Keto Cheesecakes! A touch of pure vanilla extract gives each bite an unforgettable aroma and taste!
How To Make Cheesecake
This cheesecake is easy to make, but there are a lot of steps. So make sure to have all your ingredients prepared before you start!
To make the almond flour crust:
Step 1
Preheat the oven to 375 degrees. Grease the bottom and side of a 9 or 10-inch springform pan with butter, or line it with parchment paper cut to fit the bottom of the pan and grease the sides.
Step 2
Place all the crust ingredients in a large mixing bowl and mix with a fork until well combined. The mixture will be crumbly. Press the crust mixture into the prepared.
Step 3
Par-bake the crust for 12-15 minutes, until brown around the edges. Remove the crust from the oven and turn the oven temperature down to 325 degrees. Let the crust cool completely, then make the filling.
To make the filling:
Step 1
Use a stand mixer or hand mixer. Beat the cream cheese on medium speed until fluffy. (a stand mixer is easier because the cheesecake batter is very thick and heavy.)
Step 2
With the mixer still on medium speed, gradually blend in the sweetener.
Step 3
Blend in the eggs one at a time, scraping down the bowl after each addition.
Step 4
Beat in the sour cream, then add the lemon juice and vanilla extract. At this point, the batter will be very thick and creamy.
To bake the cheesecake:
Step 1
Prepare the water bath. A water bath protects the cheesecake from cracking as it bakes. Wrap the bottom of the cooled springform pan in aluminum foil (this will protect the cake when it sits in the water bath). Use extra-wide foil to protect the cheesecake from water accidentally seeping in.
Step 2
Pour the filling over the cooled top of the crust, then set the springform pan inside a roasting pan.
Step 3
Pour hot water into the roasting pan so that it comes halfway up the side of the springform pan.
Step 4
Bake cheesecake for 1 hour 30 minutes or until the center is firm and the top is slightly browned.
Step 5
Remove the springform pan from the water bath. Let the cheesecake cool completely. Do not skip this step! Wrap the cheesecake and refrigerate for at least 8 hours or overnight.
Step 6
For best results, before serving, run a knife around the rim of the pan to loosen the cheesecake, then release the side of the pan.
How to Store Keto Cheesecake Bars
Storing the cheesecake is easy! Once cooled, wrap it tightly with cling wrap or store it in an airtight container in the refrigerator. It is best to refrigerate your cheesecake for at least four hours or overnight before serving. Make sure you cut and enjoy your cheesecake within three days for optimum freshness.
FAQS
Can you eat cheesecake on a keto lifestyle?
Yes, you can! Cheesecake can be part of a keto diet as long as it is made with low-carb ingredients. If you’re following a strict ketogenic diet, look for low-carb recipes that are sweetened with low-carb sweeteners like monk fruit, erythritol or stevia, and use low-carb nuts in the crust.
How many carbs are in keto cheesecake?
The carb count of a keto recipes can vary depending on the ingredients used and the size of your serving. Generally, most keto cheesecakes will have between 5-7 grams of net carbs per slice. For comparison, a slice of classic New York style cheesecake has an average of 24 grams of net carbs.
What can you add for toppings on a keto cheesecake?
Toppings are a great way to add flavor and texture to your keto cheesecake. Popular toppings include fresh fruits such as raspberries, blueberries, blackberries, and sliced strawberries. Nuts and seeds like crushed almonds, walnuts, macadamia nuts, sunflower seeds, pumpkin seeds, and flax seeds can also be used. Sugar-free sauces such as chocolate ganache or rich caramel sauce can be poured over the top for a decadent finish.
How do you freeze keto cheesecake?
Freezing keto cheesecake is a great way to extend shelf life and savor your dessert over time. To freeze it properly, wrap the entire cheesecake in plastic wrap, making sure there are no holes for air to get in. You can also place it in a freezer-safe container or bag and store it in the freezer for up to three months. When ready to enjoy the cheesecake, allow the cheesecake to thaw overnight in the refrigerator before serving.
Tips for Making Keto Cheesecake with Pecan Almond Crust Even Better
- Make sure to use fresh, high-quality ingredients when making Keto Cheesecake with Pecan Almond Crust.
- For a creamier texture and richer flavor, opt for full-fat cream cheese over other kinds of cheese.
- To give the pecan almond crust an extra crunch, toast the almonds and pecans in a skillet before adding them to the crust mix.
- Assemble the cheesecake chilled from the refrigerator for optimum texture and presentation.
There you have it, the perfect dessert when you’re craving Cheesecake Factory! This Keto Cheesecake with Pecan Almond Crust is the best low-carb cheesecake and decadent dessert that’s sure to please the whole family. The pecan almond crust provides the perfect crunchy base, while the light and creamy cheesecake filling adds a touch of sweetness. This keto-friendly treat is not only a great way to satisfy your sweet tooth but also an excellent choice for anyone looking for a healthier alternative to traditional desserts.
Keto Cheesecake with Pecan Almond Crust
Ingredients
Crust
- 1 cup finely ground blanched almond flour
- 1 cup raw pecan halves, finely crushed
- 1/2 cup granular sweetener
- 1/4 cup salted butter cubed
Filling
- 5 8-ounce packages Cream cheese softened
- 1 1/2 cups confectioners sweetener
- 4 large eggs
- 1 cup sour cream
- 1 TBSP lemon juice freshly squeezed
- 1 TSP vanilla extract
Instructions
To make the crust:
- Preheat the oven to 375 degrees. Grease the bottom and side of a 9 or 10-inch springform pan with butter, or line it with parchment paper cut to fit the bottom of the pan and grease the sides.
- Place all the crust ingredients in a mixing bowl and mix with a fork until well combined. The mixture will be crumbly. Press the crust mixture into the prepared.
- Par-bake the crust for 12-15 minutes, until brown around the edges.
- Remove the crust from the oven and turn the oven temperature down to 325 degrees. Let the crust cool completely, then make the filling.
To make the filling:
- Using a hand mixer, beat the cream cheese on medium speed until fluffy.
- With the mixer still on medium speed, gradually blend in the sweetener.
- Blend in the eggs one at a time, scraping down the bowl after each addition.
- Beat in the sour cream, then add the lemon juice and vanilla extract. At this point, the batter will be very thick and creamy.
To bake the cheesecake:
- Wrap the bottom of the cooled springform pan in aluminum foil (this will protect the cake when it sits in the water bath).
- Pour the filling over the cooled crust, then set the springform pan inside a roasting pan.
- Pour hot water into the roasting pan so that it comes halfway up the side of the springform pan.
- Bake the cheesecake for 1 hour 30 minutes or until the center is firm and the top is slightly browned.
- Remove the springform pan from the water bath. Let the cheesecake cool completely, then cover and refrigerate for at least 8 hours or overnight.
- Before serving, run a knife around the rim of the pan to loosen the cheesecake, then release the side of the pan.
Notes
Nutrition
Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.
Author: Natasha Newton (Natasha's Southern Flavor)
Natasha is the founder of Natasha’s Southern Flavor. She has a passion for sharing delicious family friendly low-carb recipes that are easy to make and use readily accessible ingredients. Natasha has published three bestselling cookbooks. Her books and recipes have been featured by CNET, Delish, Mindbodygreen, Parade and Women’s Health. She enjoys traveling and spending time with her husband, two adult children, and three furbabies.
Read more about Natasha here.
Tasha, thanks for this recipes. You rock!
You’re welcome.:) Thank you!
I love this cheesecake. I use a retangle pan and get more servings. And cover with foil last 30-45 minutes as it burnt the first time in my oven foil took care of that. Love live love. Thanks!
What size?
What are you referring to?
I have trouble with recipes like these that do not clearly define the ingredients and unfortunately there are many. For example, What is Swerve? That’s what I do when driving to avoid hitting something. How much is a block of clean cheese. I’m a contractor. A block is 12 X 6 X 6 inches and weighs about 17 pounds. That’s one heck of a cheesecake!
Thanks Tasha! Your Keto cheesecake was a hit! We live in the mountains and lost power half way through baking. Fortunately power was restored in 90 minutes, so I resumed with baking the cheesecake. Much to my surprise, and delight it turned out awesome!
Would like to print and make but does not give the macros can you send to me please.
I am making this now, but I didn’t have almond flour, so I used the pecans, butter and sugar for the crust. Will send you pics of it all. Thank You
Sounds good!
Tasha, your recipes are very American-ised! Can you pls provide generic names for products, e.g. what is Swerve? And how many grams/ozs in a block of cream cheese?
Thanks!
Swerve is erythritol. Cream cheese, each block is 8 ounces.
I have made this cheesecake 3 times in the past month…once each for two different birthdays, and once for Thanksgiving. It is, by far, the best one I’ve tried. Everyone goes crazy over it – non-ketoers have no idea! Thanks for sharing this recipe!
You’re welcome! We feel exactly the same way about this cheesecake.?
Hi Tasha,
2 cups of Swerve has 384 carbs which divided by 16 is 24 carbs per serving. I am confused how you are getting only 4 net carbs per serving?
HI, I do net carbs and don’t count swerve carbs as it doesn’t affect blood glucose in most.
I made this for my coworkers birthday exactly as written. It was a huge hit. I will definitely make it again!
thank you!
Love your Keto cheesecake recipe.
I made this for first time for my partner and I, since then I have made it two more times for a couple of parties we went to. Everyone loves them and nobody but my partner and I know they are Keto. Thanks so much we loves this recipe.
Thanks so much!
Thank you for this recipe. Do you think I could use powered Swerve in the filling? Would it make it fluffier?
I use the confectioners. 🙂
Is the swerve confectioners or regular?
confectioners 🙂
Tasha this cheesecake is fantastic! We take it to our group dinner parties, so that we are able to partake in dessert, too. We have some calorie counters and Whole 30 dieters in the group and we all try to accomodate most of our dinner for all. For my non-Keto friends, has anyone figured the calorie count this recipe (1/16th = 1 slice).
Thank you so much!
Hi Tasha. Looking to make this cheesecake, and I’m a little confused about step 2 only the filling. Is it the same pan as the crust? Or am I using a completely different pan? Further, what do you mean wrap the bottom with foil? Where does the water go? Lost by the whole step. Appreciate your help. A video would be nice if you have one available. Thanks again! ????
Sorry for my late response. Yes it’s the same pan and I do mean wrap the pan with foil. and place it in a water bath. The foil protects the cheesecake from water. I hope that helps!
I left out one bar of cream cheese, doubled the lemon, forgot to put it in the water bath, then my springform was too giant for any roasting pan, even the turkey pan, I quintupled the vanilla and did not see bake at 325. So, with a 375F oven and only a jelly roll pan underneath on a separate rack, it cooked for 1.5 hours and is still gorgeous. This must be quite the recipe because I did everything in my power to wreck it and its still beautiful. Thank you for sharing your talents with us. Such a blessing.
Thanks so much for your kind words. I’m glad it worked out good with your changes! 🙂
Just found this recipe thanks to Pinterest and I’m trying it out now. Definitely missing sweet treats after going keto, but this recipe looks like a keeper! Thanks for sharing
This was the BEST recipe!!! We absolutely love this cheesecake! I went through dozens of recipes and decided I like this one the best and was so glad I tried it. The only changes I made were that I left the pecans in small pieces, not so processed, and I added a touch more butter to the crust and some cinnamon. Didn’t add enough to make it taste like cinnamon, just more complex flavor. I am forever grateful to you for this recipe! THANK YOU!!!
Thank you so much! So glad you love it, it’s our favorite too!
This is the best cheesecake I’ve ever made! And that includes my pre-keto journey! My I’ve made it just like yours 3 times, I’ve made it twice with lemon zest, I’ve made it once with a bit of Davinci low-carb Strawberry syrup. It has never failed me. I am so excited about your Southern Keto book coming out. I can’t wait! Thanks for all you do!
Thank you so much for your kind comment! I’m so glad you like it, it’s our favorite too!
I have to agree. Made it for Christmas and it was unbelievably delicious. I didn’t feel like I settled for anything. Thanks so much! I added some raspberries on the top. So good.
Do you use swerve granulated or swerve confectioners?
For this I use confectioners.
Can Splenda be substituted for Swerve?
You can but be sure and count the carbs.
Well, I tried this recipe for the first time about 3 months ago and it’s our very favorite family cheesecake recipe. My husband has lost 55 lbs the KETO way and I’m jumping on the KETO bandwagon starting today with the hopes that I can too lose weight, get in shape, and just feel better all around. He went to the doctor 2 weeks ago and his blood test results came out UNBELIEVABLE! His numbers were overwhelming proof that KETO works! The biggest downfall is making everything yourself, from ketchup to caramel sauce and syrup. But, it is a way of life that you must stick to. We went on vacation and he went off of KETO for 7 days and gained 15 lbs! He started back today so we are both going to dive in! Thank you for sharing your awesome recipe. Much appreciated!
Congratulations, wow! Thank you for sharing that with me. I’m so happy you guys enjoyed the cheesecake, it’s our favorite too!
I am so grateful for this recipe. All my non-keto friends and family fell in love this weekend. Thank you. Kids love it too ❤️
Thank you for this recipe! Made it today it was delicious! I added lemon zest and used lakanto monkfruit sweetener. Best I’ve had!
I LOVE cheesecake and just getting into trying keto so this should help, thanks!
Just made this recipe yesterday. I only used 2/3 cup swerve in the filling and it was sweet enough for my taste. I never use as much sweeteners in recipes as is called for. Great cake.
Best recipe ever! Thank you for sharing!
Here’s a review in 3 words: THIS CHEESECAKE ROCKS!!!
Made this last night. Delicious.
I make cheesecake in my instantpot , so it needs a smaller springform pan. Recipe made 2 cheesecakes., 8 1/2”, and 7”
Pressure for 18 minutes and natural release.
Perfect every time👍
I have made this many times and it is outstanding. I usually make it crustless. The cheesecake is so good, it doesn’t need a crust. No one can tell that it’s sugar-free.
Thank you so much! It’s one of our favorite desserts. You are right. It’s just as good crustless!
I made this with only 3 packages of cream cheese, since that is what I had and adjusted the recipe down and used a 9 inch pan. I topped it with wild blueberries cooked down a bit and whip cream. It was excellent and enjoyed by all! My first time making cheesecake ever and I will definitely use this recipe again. I also love the low carb aspect. Thank you, Natasha, for a really great cheese cake recipe!
Thank you for sharing! I’m so glad it worked out! It’s so good topped with berries.
This is the best cheesecake! I’ve made it several times. Our son, who was an executive chef before moving up to management, said that if I hadn’t told him it was low carb, he wouldn’t have believed it. He was greatly impressed. Thank you for all the wonderful recipes!
This is a such a great cheesecake. Thank you for the recipe. Can the leftovers be frozen? It’s just my husband and I.
I’m glad you enjoyed it! Yes, you can freeze it! Just make sure to wrap it well.