Description
This No-Bake Keto Pecan Pie Cheesecake is a rich, creamy dessert combining a chocolate-almond crust with a luscious pecan-infused cream cheese filling. Perfect for those following a low-carb keto diet, it requires no baking and is quick to prepare, making it an ideal treat for special occasions or casual indulgence.
Ingredients
Scale
Crust
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted butter
- 1 tbsp sweetener of choice (erythritol, stevia, or monk fruit recommended)
Filling
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup chopped pecans
- 1/4 cup sugar-free maple syrup
Instructions
- Make the Crust: Combine almond flour, unsweetened cocoa powder, melted butter, and your preferred sweetener in a mixing bowl. Stir thoroughly until the mixture forms an even, crumbly dough that will hold together when pressed.
- Press the Crust: Transfer the crust mixture to the bottom of a pie dish or tart pan. Use your hands or a spatula to press it down evenly and firmly to create a flat, compact crust base.
- Chill the Crust: Place the pie dish with the crust into the refrigerator and chill for at least 30 minutes. This helps the crust to firm up and hold its shape.
- Prepare the Filling: In a clean bowl, beat the softened cream cheese with the heavy cream until the texture becomes smooth, creamy, and fluffy, ensuring there are no lumps.
- Add Pecans and Syrup: Gently fold in the chopped pecans and sugar-free maple syrup into the cream cheese mixture, mixing just until evenly incorporated without deflating the cream.
- Assemble the Cheesecake: Pour the prepared filling evenly over the chilled crust in the pie dish. Use a spatula to smooth out the surface for an even finish.
- Chill Until Firm: Refrigerate the assembled cheesecake for at least 3 hours, or until the filling is firm enough to slice cleanly and hold its shape when served.
Notes
- Ensure the cream cheese is softened at room temperature to avoid lumps in the filling.
- Use a sugar-free sweetener and maple syrup suitable for keto to keep the recipe low-carb.
- For best results, chill the cheesecake overnight if time allows.
- Store leftovers covered in the refrigerator for up to 4 days.
- Optionally, garnish with additional chopped pecans or a sprinkle of unsweetened cocoa powder before serving.
