When you decide you are going to go low carb, you must make peace with the fact that you are giving up a lot. The most obvious thing you put on your “do not eat” list is “real” bread products, and I use the term “real” to mean with gluten. You remember the stuff? Nice, soft texture, in a plastic bag with a twist tie, makes excellent peanut butter and jelly.
Low Carb Cheesecake with Pecan Crust is a simple dessert that makes a big difference when you really need to satisfy your sweet tooth.
Fortunately, there are still desserts you can have if you also use a little creativity and the ol’ bait and switch. Low Carb Cheesecake with Pecan Crust is a favorite of my family when we are watching our carbs, but still want to have something decadent and satisfying. Fortunately, most of the key components to cheesecakes are low carb already. Cream cheese and eggs are pretty close to zero to begin with.
My Low Carb Cheesecake with Pecan Crust handles substitutions wonderfully. The crust is the base and the first area that requires attention. Typically, it is a graham cracker crust, mixed with butter and sugar. That is then pressed into a pie plate. Since graham is out of the question, a nice alternative is a combination of finely chopped pecans and almond flour. I use Monk Fruit Sugar or Swerve, but Monk Fruit Sugar has much better flavor and doesn’t leave you with that “cool” feeling in your mouth like other sugar substitutes. You can easily find it now at just about any store or of course on Amazon. You still use the melted butter to make it all stick together, but now you have a tasty crust to hold your wonderful cream cheese filling.
Low Carb Cheesecake with Pecan Crust has the soft, creamy filling of a traditional cheesecake and a lovely, nutty and slightly crunchy, buttery crust.
The cream cheese portion of the cheesecake is quick and easy to put together. Save yourself a little mixing trouble and make sure your cream cheese is at room temperature. If you try and mix it while it is still cold, you will have trouble incorporating the eggs and sugar into it. It will still taste great, but it will be lumpy.
Once you get the cream cheese, eggs, Monk Sugar and vanilla together, you will have a thick, velvety cheese mixture that pours easily into the pecan crust. All that is left is to pop it into the oven and let it bake a bit and when I say a bit, I mean 50-60 minutes.
Low Carb Cheesecake with Pecan Crust
- 3 8-ounce Cream cheese
- 1 cup Monk Fruit Sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/3 cup melted butter (for crust)
- 1 cup ground pecans (for crust)
- 1 cup almond flour (for crust)
- 3 tbsp monk sugar (for crust)
- 1 tbsp monk sugar (for topping)
- 3/4 cup sour cream (topping)
- Preheat oven to 350 degrees and grease a 9-inch springform pan,
- For the Crust: Grind pecans in food processor until a med-fine meal.
- In a bowl combine ground pecans, sugar, melted butter and almond flour. Mix well and pour into spring form pan and press down evenly into the bottom of springform pan.
- For Cheesecake: Mix all the cream cheese and sugar until smooth. Then add vanilla and sweetener, mix well. Then add the eggs one at a time mixing until smooth and well incorporated. Pour all of the cream cheese mixture onto the pecan crust.
- Place the cheesecake onto a line baking sheet and place in preheated oven. Bake for 60 minutes and then check middle for doneness at this point. The cheesecake should be mostly set in the middle. If you jiggle the pan and the middle jiggles ever so slightly, you are done, remove and cool on counter before putting into fridge for several hours to set up. If however, the middle is very loose, put back into oven for 5 minute increments until done.
- Mix the sour cream and monk sugar together and pour over the cheesecake before placing into the fridge to set up.
- After the cheesecake has set up, run a knife between the cheesecake and springform pan, carefully remove the sides and cut cheesecake with a sharp knife. Enjoy!
I typically put my Low Carb Cheesecake with Pecan Crust into a 9-inch spring form pan. I place it onto a lined baking pan because sometimes the butter leaks out a bit when it is cooking. After I remove the cheesecake from the oven, I pour the sour cream topping onto the top of the cooked cheesecake and then place it in the fridge for approximately 6 hours to cool and set up (prior to removing from the spring form pan).
When you serve this, you have many options. You can eat it as is, or you can top it with fresh fruit, a nice thick compote, chocolate ganache or even whipped cream. If you enjoyed this low carb treat, you might also like a few of my other low carb recipes, Easy Low Carb Bagels, Simple Low Carb Steak Bites of my super flavorful Low Carb Chipotle Chicken Thighs. Enjoy friends!!
This Low Carb Cheesecake with Pecan Crust is my favorite low carb cheesecake. What is yours?
54 thoughts on “Low Carb Cheesecake with Pecan Crust”
A little fruit compote and this is one of the best desserts ever. I absolutely loved the pecan crust. The buttery flavor flavor with that nutty pecan crunch. MMMM mmmm delicious.
People know that I love my cheesecake too much. Its hard to not want to eat the whole cheesecake, lol. I am so glad you made a low carb recipe because I won’t feel too guilty if I eat more than one slice. It looks really scrumptious.
Oh I am with you on the cheesecake love, lol! This version is delicious and I am so glad you will give it a try. Enjoy!!
How much butter goes in the filling?
None in filling, only melted butter into crust.
hello! will be trying your recipe for the first time, do you use salted or unsalted butter?
I use salted butter typically. I hope you enjoy it!
Wonder if u can bake the crust then put back in oven for a low carb pumpkin pie? Looks delish
Absolutely! Just don’t cook the crust quite as long or it gets a little toasty when you put it back in. I have done several different pies in this crust. You will love it!!
Sounds great! Could I add two cups of pureed strawberries to the cream cheese mixture?
Oh absolutely, just make sure as little juice as possible is included, or it may not set quite as firm. Sounds wonderful!
What is the carb count on your “low card cheese cake”?
Hi, carb count is now added at the bottom. 4.3 net carbs when sliced into 10 pieces and 5.3 when cut into 8 servings. Sorry this was not included.
Great recipe. But please edit and put the oven temp with the recipe. Id love to share –
I just did, thank you for the heads up. It should read 350 degrees.
Hi, carb count is now added at the bottom. 4.3 when sliced into 10 pieces and 5.3 when cut into 8 servings. Sorry this was not included.
Sorry I didn’t include carb count at time of publishing recipe, it is now added at the bottom. 4.3 net carbs when sliced into 10 pieces and 5.3 when cut into 8 servings.
Hi. Going to try this recipe first time. Wondering if I can use swerve sweetener instead of monk fruit sugar?
Yes, I have made it with Swerve as well. Enjoy!
I am looking to do this but as “mini” cheese cakes (cupcake liners in a muffin tin) I’ll let you know results 💕💕
Great idea! I would love to know how those turn out!
I tried this recipe today and OMG it was amazing. I loved it! Totally making this again.
Yay!! I am so glad you liked it. It has become one of our favorite recipes as well.
What is the fat and sodium content?
I don’t know that information off the top of my head. I never pay attention to those two factors. For me it is the carb count, I am sorry.
Tried this today very delicious and good directions
I tried your exact recipe and omg it was absolutely delicious!! However when I put all of the ingredients in the carb counter it’s only giving me 3 carbs… and I know that’s incorrect and I made sure that I checked the ingredients
I am so glad you tried the Low Carb Cheesecake with that yummy pecan crust and loved it! I know it is a favorite around my house and it made my day to hear you enjoyed it too! Thank you so much for letting me know!!
Lankanto has three options for sweetener–classic, golden or powdered. Do you suggest a particular type works better? Would the powdered blend better do you think? Looking forward to making this for Thanksgiving. 🙂
I actually like all three. I use the golden as I would brown sugar to make BBQ sauce, on ham, etc. The powdered is especially good for frosting or sprinkling on low carb pancakes, because it melts smoother and is less gritty than the granulated sugar AND I am usually not cooking the powdered sugar, so it is a better choice for blending. Otherwise, I use the granulated for just about everything else, baking and cooking.
Wonderful thank you!
Great recipe!!!! Absolutely delicious! It was my first time making nut crust. I used pecan flour instead and I used the Swerve sweetener being that I didn’t have the monk kind. Lastly, I had to use a 9 inch cake pan because I could not locate my spring form pan. It worked very well. Thanks for sharing. (Recipe cut to fit pan)
You are so every welcome! I am glad our adjustments worked out and you enjoyed it so much. Thank you for letting me know how it turned out, I love the feedback!
I put the ingredients into Carb Manager and got 7 net carbs per slice, when cutting cheesecake into 8 slices. I wonder why such a difference. I see a previous user said her Carb Manager said 3 net carbs. Odd. Regardless, mine is in the oven and I can’t wait to try it.
I am not sure why different devices say different things. I know it can be very frustrating! However, I hope you love the cheesecake!!!
Do you have to add the sour cream topping?
No you don’t. In fact I didn’t add it to mine for Christmas.
Yummmmmy, I have Key Lime cheesecake, Lemon cheesecake and the plain one. I added a little cinnamon and nutmeg to the batter and AWESOME!!! Thank you for sharing! My husband now call me Martha Stewart. Since Keto I love cooking! For 40 years of marriage, I cooked to survive!
Lol, you made me laugh. Wonderful to hear you enjoyed it and I will definitely try it with the addition of cinnamon and nutmeg. That sounds delicious!
Loved this recipe! I swapped 1 1/2 cups of pumpkin for one of the 8 oz cream cheeses and added a heavy Tbsp of pumpkin spice. I also did 50/50 swerve brown/swerve granulated for the sweetener. Super yum!
What a fantastic substitution!!! I think I will give that a try too! Thank you for sharing and I am so glad you enjoyed the recipe!
I’ve tried this twice and the second time it cracked but the first one was perfect, any reason why it cracked?
I am not positive, but I have read that may have something to do with over mixing the batter which would incorporate too much air into the cheesecake. Then it rises, falls and cracks.
If you mix the cream cheese on high it adds too much air. Cream it on low to medium until it is creamy. Do not over mix. It is still delicious anyway.
Can we use powered monk fruit sugar? We are so excited to make this!
Jen, You can absolutely use powdered monk sugar!! I use that often!
I would like to know can I use a 8 inch spring pan
Yes, you may need to double check the “doneness” of the cheesecake with a toothpick.
So anxious to try this recipe today but Wondering if I could use powdered pure maple syrup as a the sweetener…
Franca, I haven’t tried that myself, but I cannot think of a reason that it wouldn’t work. In fact, that is a great idea!! If you do give it a try, please let me know how it turned out.
Can you use granulated Splenda instead of the monk fruit sweetener?
This was excellent!!! I used King Arthur Baking Sugar Alternative, which is a blend of sweeteners, including monk fruit. I liked the crust much more than the usual graham cracker. It was delicious and I don’t think anyone could tell that it’s sugar free and low carb. Thank you!