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?