Description
This No-Bake Keto Pecan Pie Cheesecake is a rich, creamy dessert that combines a crunchy almond and cocoa crust with a luscious cream cheese filling studded with pecans and sweetened naturally with sugar-free maple syrup. Perfect for keto enthusiasts, this indulgent cheesecake requires no baking, making it an easy yet impressive treat.
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted butter
- 1 tbsp sweetener of choice
Filling
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup chopped pecans
- 1/4 cup sugar-free maple syrup
Instructions
- Prepare the crust: Combine almond flour, cocoa powder, melted butter, and sweetener in a mixing bowl. Stir until well combined to form the crust mixture.
- Form the crust layer: Press the mixture into the bottom of a pie dish or tart pan, forming an even layer.
- Chill the crust: Place the pie dish in the refrigerator and chill for 30 minutes to set the crust firmly.
- Make the filling: In a separate bowl, beat the softened cream cheese and heavy cream until smooth and creamy using a mixer or whisk.
- Add pecans and syrup: Fold in the chopped pecans and sugar-free maple syrup, stirring gently until fully combined.
- Assemble the cheesecake: Pour the cream cheese filling over the chilled crust and smooth out the top evenly with a spatula.
- Set the cheesecake: Refrigerate the cheesecake for at least 3 hours or until firm enough to slice and serve.
Notes
- Use a sweetener that measures like sugar (such as erythritol or monk fruit) to maintain keto compliance.
- For best texture, ensure the cream cheese is softened before beating.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- Chopped pecans can be toasted lightly to enhance their flavor before folding into the filling.
- This recipe can be doubled to fit a larger pan if desired.
