Looking for a creamy, rich, and nutty cheesecake that brings all the bold flavor of classic Southern butter pecan desserts—without flour, sugar, or unnecessary carbs? This Keto Butter Pecan Cheesecake is exactly what you need. With its soft almond flour crust, golden mascarpone topping, and signature toasted pecan finish, this low-carb version delivers all the richness of your favorite indulgent treat—in a keto-approved, gluten-free, handheld format.
Perfect for holiday baking , meal prep snacks , or when you’re in the mood for something sweet but staying in ketosis, this creamy cheesecake uses simple ingredients like powdered erythritol, crushed pecans, and unsweetened vanilla extract to bring bold Mediterranean-meets-American comfort into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love warm, handheld desserts with depth and crunch, this butter pecan cheesecake will quickly become a go-to treat in your fridge rotation.
In this article, we’ll walk you through how to make this perfect keto butter pecan cheesecake from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, spoonable, high-fat nut bliss!
Why You’ll Love This Keto Butter Pecan Cheesecake
This isn’t just any old mousse—it’s a sweet-nutty, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 30 minutes (plus chilling time)!
Here’s why it stands out:
- 🧀 Cheesy richness : Made with mascarpone or softened cream cheese for deep umami.
- 🥜 Pecan-infused magic : Adds natural sweetness and crunch without carb overload.
- 🥣 Easy to make : Just mix, press, and chill—no oven required!
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- ⏱️ Ready in under 25–30 minutes (plus cooling time)
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a weekend gathering, this cheesecake will quickly become a go-to handheld dessert or breakfast booster.
Ingredients You’ll Need
For the Crust:
- 1 cup almond flour
- 1/4 cup crushed pork rinds or flaxseed meal (for binding and crunch)
- 1/4 tsp salt
- 1/3 cup melted butter or coconut oil
Optional: Add lemon zest or cinnamon for exotic contrast
For the Cheesecake Filling:
- 8 oz softened mascarpone cheese or cream cheese
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup heavy cream or full-fat coconut cream
- 1/4 cup finely chopped toasted pecans or walnuts
Pro Tip: Add 1 tbsp maple-flavored fat bombs or natural butter extract for deeper warmth.
Final Assembly:
- Crushed pecans or cacao nibs
- Zest of 1 lemon or orange extract (for citrus contrast)
- A few drops of stevia or edible gold dust for festive flair
- Fresh mint leaves or sea salt flakes for garnish
Tip: Drizzle with melted dark chocolate or sprinkle crushed cacao nibs for extra crunch.
Step-by-Step Instructions
Step 1: Mix the Crust Base
In a mixing bowl, combine:
- Almond flour
- Crushed pork rinds or flaxseed meal
- Salt
Add melted butter or coconut oil and stir until a soft dough forms.
Press firmly into the bottom of an 8-inch springform pan or individual silicone molds.
Let chill while preparing the next layers.
Note: Use a food processor for smoother crust if needed.
Step 2: Beat the Cheesecake Filling
In a large bowl, beat mascarpone or cream cheese until smooth and fluffy.
Gradually add powdered sweetener and vanilla extract.
Mix in Greek yogurt or sour cream until fully incorporated.
Fold in whipped heavy cream or coconut cream in batches to keep it light and airy.
Tip: Fold in chopped pecans last to preserve crunch and visual appeal.
Step 3: Pour Into Pan
Pour the cheesecake mixture over the chilled crust.
Smooth the top with a spatula.
Sprinkle additional crushed pecans on top before chilling.
Refrigerate for at least 2–4 hours , or overnight for best results.
The longer it rests, the richer and more luxurious it becomes.
Step 4: Garnish and Serve!
Once set, cut into slices or remove from mold.
Top with:
- Whipped cream or mascarpone dollop
- Toasted pecan halves or cacao nibs
- Orange zest or mint leaves for freshness
- A drizzle of balsamic glaze or honey substitute
Serve chilled with:
- Black coffee or herbal tea
- As part of a keto charcuterie board
- Over chia pudding or yogurt for parfait-style dessert
- In a wrap for fusion flair
Enjoy every silky, nutty bite of your Keto Butter Pecan Cheesecake !
Nutritional Information (Per Serving – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~170 kcal |
| Total Fat | ~15 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~60 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~7 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Butter Pecan Cheesecake
- Use room temperature dairy – Ensures smooth blending and better rise.
- Don’t skip resting time – Keeps the filling firm and prevents melting during slicing.
- Layer spices early and late – Helps build complex taste during cooling and finishing touches.
- Make ahead and store separately – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later.
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bites
Chill the mixture and roll into cold bites for grab-and-go snacks.
Chocolate Lovers’ Twist
Add 1 tbsp cocoa powder and drizzle with melted dark chocolate.
Vegan Option
Use cashew-based cheese, coconut yogurt, and plant-based sweetener.
Raspberry Layer
Top with mashed raspberries or swirl into the filling for tart-sweet contrast.
Lemon Pecan Version
Replace vanilla with lemon zest and add a hint of orange extract for brightness.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per slice , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with almond flour and crushed pork rinds for keto compliance.
How do I store leftover cheesecake?
Store cooled portions in an airtight container in the fridge for up to 4 days . Stir before serving if separation occurs.
What kind of pecans works best?
Raw or lightly toasted pecans give the richest flavor; avoid pre-salted versions for balanced sweetness.
Can I freeze this cheesecake?
Yes! Freeze individual slices and thaw in the fridge for best texture.
Why This Recipe Works So Well
This Keto Butter Pecan Cheesecake works because of its perfect balance of textures and bold flavors:
- The almond flour gives body and crunch , mimicking wheat-based bases without gluten.
- The pecans add natural sweetness and acidity , balancing the richness naturally.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish without the crash.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto cheesecake beyond just a plate? Here are some ideas:
In Mason Jars
Layer with chia pudding, Greek yogurt, or granola for parfait-style treats.
At a Brunch
Serve chilled alongside scrambled eggs, bacon, and bulletproof coffee for a balanced morning boost.
With Berries
Top arugula or kale with warm cheesecake bites and balsamic glaze for fusion flair.
On Toast
Spread onto low-carb bread, toasted almond flour muffins, or fathead dough slices.
As a Dip
Serve with keto crackers, apple slices, or celery sticks for dipping.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Pecans / Nuts
Rich in omega-3 fatty acids and antioxidants—supports heart health and satiety.
Mascarpone / Cream Cheese
High in calcium and healthy fats—important for brain function and digestion.
Coconut Oil / Herbs
Natural anti-inflammatory compounds—boosts immunity and flavor naturally.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Nut Lovers
This Keto Butter Pecan Cheesecake proves that going low-carb doesn’t mean missing out on bold, comforting global flavors. With its crispy shell, gooey center, and signature nutty finish, it’s the kind of cake that turns a simple bar into something magical—even without sugar or grains.
Whether you’re new to keto baking, looking for a fast weeknight dessert idea, or want to impress with homemade flair, this butter pecan cheesecake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
Keto Butter Pecan Cheesecake – Silky, Nutty & Perfectly Low-Carb!
- Total Time: 1 hr
Description
Indulge in creamy, nutty goodness with a delightful sweet-salty balance.
Ingredients
1 1/2 cups Almond Flour (150g)
5 tbsp Melted Butter (70g)
1 tsp Vanilla (5ml)
1/2 cup Ground Pecans (50g)
2 tbsp Swerve Confectioner’s Sugar Substitute (30g)
16 ounces Cream Cheese softened (450g)
2 tbsp Sour Cream (30g)
1 tbsp Heavy Whipping Cream (15ml)
2 large Eggs 1 cup Swerve Confectioner’s Sugar Substitute (120g) 1 1/2 tbsp Butter Extract (22ml) 1 tsp Vanilla (5ml) 2/3 cup Chopped Pecans (80g)
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.
- Prep Time: 15 mins
- Cook Time: 45 mins
Nutrition
- Serving Size: 8
- Calories: 365
- Fat: 32g
- Carbohydrates: 4g
- Protein: 7g