These flavors are so smooth and have the perfect balance of sweet and salty. Keto butter pecan cheesecake tastes just like the ice cream!
Is Cheesecake Keto
This depends on how it’s made. Typically, cheesecake is made with a lot of sugar and the crust is made from graham crackers.
No, classic cheesecake is not keto-friendly. But, if you use low-carb ingredients, cheesecake can be a fantastic snack or dessert!
Cream cheese is a fantastic source of healthy fats and if you make the crust from almond flour, it is a high-protein dessert.There are just four grams net carbs in each slice of this tasty cheesecake.
Shopping List
You’ll need this from the store before you make a keto butter pecan cheesecake. All of the exact ingredient amounts are in the printable recipe card at the bottom of this post.
The Crust
- Almond Flour
- Butter
- Vanilla
- Ground Pecans
- Swerve Confectioner’s Sugar Substitute
The Cheesecake
- Cream Cheese
- Sour Cream
- Heavy Whipping Cream
- Eggs
- Swerve Confectioner’s Sugar Substitute
- Butter Extract
- Vanilla Extract
- Chopped Pecans
Best Keto Cheesecake Crust
There are a lot of ways to make a low-carb cheesecake crust. I used almond flour and ground pecans in order to really get that authentic butter pecan flavor.
If you want to save yourself time, feel free to buy a pre-made crust. Most of the keto cheesecake crusts that you can buy are also made from ground pecans.
You’ll still get that nutty flavor.
How To Store Cheesecake
Store leftover butter pecan cheesecake in an airtight container and keep it in the refrigerator for up to three days. If you try to store it longer than three days, the cheesecake will start to soften the crust.
You can also freeze the cheesecake! Wrap it tightly in aluminum foil and keep it in the freezer for up to six months.
What To Eat With Cheesecake
This butter pecan cheesecake is the perfect dessert to share at holiday dinners, family gatherings, or just when you’re craving something sweet.
If you’re going to share this at a family dinner, make a loaf of Keto Pecan Pumpkin Bread. It’s perfect for breakfast or even as a side dish with dinner.
If you’re going to serve this for brunch, then make a batch of Keto Copycat Starbucks Pumpkin Cream Cheese Muffins. They are perfect for sharing with a group of people.
My No-Bake Keto Chocolate-Dipped Pumpkin Pie Bites are also really good fall or winter desserts. Instead of looking like mini pumpkin pies, these little dessert bites are more of a truffle.
They are dipped in chocolate and look (and taste) like candy!
Making It
Here are the step-by-step pictures of the process that you’ll follow to make keto butter pecan cheesecake. All ingredients and instructions are in the printable recipe card, just a little bit further below.
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Servings: 8
Net Carbs: 4 net carbs per serving
Ingredients:
For the crust:
Almond flour
Melted butter
Vanilla
Ground pecans
Swerve confectioners sugar substitute
For the cheesecake:
Cream cheese softened
Sour cream
Heavy whipping cream
Large eggs
Swerve confectioners sugar substitute
Butter extract
Vanilla
Chopped pecans
Instructions:
Preheat the oven to 350 degrees.
Add the crust ingredients to a mixing bowl, and stir to combine well.
Press the crust mixture into the bottom of a well greased springform pan. Bake for 10-15 minutes, or until lightly browned.
Place the cream cheese and 1 cup of Swerve into a mixing bowl, and blend until smooth.
Add the sour cream, heavy whipping cream, eggs, butter extract and vanilla to the mixing bowl, and beat until creamy.
Fold in the pecans.
Remove the crust from the oven, and smooth the cheesecake mixture over it.
Bake for 30-35 minutes, or until cooked through with just a small amount of jiggle left in it.
Let the cheesecake cool to room temperature completely, before chilling in the fridge for at least 2 hours before serving.
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Keto Butter Pecan Cheesecake
Equipment
- Mixing Bowl
- Springform Pan
Ingredients
Keto Crust
- 1 1/2 cups Almond Flour
- 5 tbsp Melted Butter
- 1 tsp Vanilla
- 1/2 cup Ground Pecans
- 2 tbsp Swerve Confectioner's Sugar Substitute
Butter Pecan Cheesecake
- 16 ounces Cream Cheese softened
- 2 tbsp Sour Cream
- 1 tbsp Heavy Whipping Cream
- 2 large Eggs
- 1 cup Swerve Confectioner's Sugar Substitute
- 1 1/2 tbsp Butter Extract
- 1 tsp Vanilla
- 2/3 cup Chopped Pecans
Instructions
- Preheat the oven to 350 degrees.
- Add the crust ingredients to a mixing bowl, and stir to combine well.
- Press the crust mixture into the bottom of a well greased springform pan.
- Bake for 10-15 minutes, or until lightly browned.
- Place the cream cheese and 1 cup of Swerve into a mixing bowl, and blend until smooth.
- Add the sour cream, heavy whipping cream, eggs, butter extract and vanilla to the mixing bowl, and beat until creamy.
- Fold in the pecans.
- Remove the crust from the oven, and smooth the cheesecake mixture over it.
- Bake for 30-35 minutes, or until cooked through with just a small amount of jiggle left in it.
- Let the cheesecake cool to room temperature completely, before chilling in the fridge for at least 2 hours before serving.
Notes
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Cheesecake Recipes
If you enjoyed making keto butter pecan cheesecake, here are some more low-carb desserts – specifically cheesecakes – that you should make next.
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