Keto Diet

No-Bake Keto Pecan Pie Cheesecake

This incredible no-bake keto pecan pie cheesecake has a cream cheese filling on top of a salty keto pecan crust. 4g net carbs per serving!

 Course Dessert

 Keyword Keto Pecan Pie Cheesecake

 Prep Time 30 minutes

 Cook Time 10 minutes

 Total Time 40 minutes

 Servings 12 people

 Calories 405 kcal


Keto Pecan Pie Crust

  • 2 cups Ground Pecans
  • 1/2 tsp Vanilla Extract
  • 1/8 tsp Almond Extract
  • 6 tbsp Butter melted
  • 1/4 cup Swerve Confectioners Sugar Substitute

Cheesecake Filling

  • 16 ounces Cream Cheese softened
  • 1/3 cup Swerve Confectioners Sugar Substitute
  • 1 tsp Vanilla Extract
  • 1 cup Heavy Whipping Cream
  • 1/2 tsp Cinnamon

Keto Pecan Topping

  • 4 tbsp Butter
  • 2 tbsp Heavy Whipping Cream
  • 1/3 cup Swerve Brown Sugar Substitute
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Cinnamon
  • 1 1/2 cups Chopped Pecans


  1. Combine the ingredients for the crust in a bowl.
  2. Press the crust into a well-greased 9-inch springform pan, and chill In the freezer while you prepare the filling.
  3. Combine the cream cheese, ⅓ cup sweetener vanilla extract and cinnamon for the filling in a mixing bowl, and blend until smooth.
  4. Add in the heavy whipping cream, and beat until smooth and fluffy.
  5. Spread the filling over the crust mixture. Chill for 4 hours in the fridge.
  6. In a saucepan over medium heat, melt the butter.
  7. Add in the brown sugar swerve and 2 tbsp heavy whipping cream. Bring to a low boil, and simmer until dark brown.
  8. Remove from the heat, and stir in the vanilla, cinnamon and pecans.
  9. Pour the topping over the cheesecake, and chill another 30 minutes before serving

cipe Notes

Calories: 405 Per Serving
Net Carbs: 4 Net Carbs Per Serving

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