Cheesecake is one the best Keto-friendly dessert options, probably because it's easy to make and you can change them up by adding different extracts or toppings. We all love caramel so it's an obvious choice in our house. Another plus with this pie is that it has a no-bake filling. Enjoy layers of pecans, creamy cheese and caramel topped with more pecans. Is your mouth watering yet?
Keto Pecan Pie Crust
1c pecans, finely chopped
4T butter, melted
1T sweetener (we use Splenda)
1. Preheat oven 350°. In a small mixing bowl, combine pecans and butter.
2. Press into a greased pie pan or 7" springform pan. Bake for 10-12 minutes, or until the edges start to brown.
3. Let the crust cool completely before adding the filling.
No-Bake Cheesecake Filling
16oz cream cheese, softened
1c heavy cream
2 tsp vanilla extract (we use Grandma's Pure Vanilla)
1 packet gelatin powder (we use Knox)
1. In a small mixing bowl, beat cream cheese until smooth. Sprinkle in the gelatin slowly to avoid clumping. Set aside while making the whipped cream.
2. In large mixing bowl, beat heavy cream until soft peaks form. Add sweetener and vanilla, beat until stiff peaks form.
3. Fold the cream cheese into the whipped cream and blend until smooth and creamy.
4. Pour over cooled crust. Refrigerate while making the topping.
NOTE: This filling has double the amount of cream cheese as our Lemon Supreme Pie giving it a more cheesecake like flavor.
Caramel Pecan Topping
1/4c butter
1/4c heavy cream
1/3c brown sugar substitute (we use Swerve)
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1c rough chopped pecans
1. In a saucepan on medium, melt butter. Add sugar substitute and stir until it's completely dissolved and the color has darkened (be careful not to burn it).
2. Add heavy cream and simmer for 10 minutes, stir frequently, color should darken slightly and reduce by about 1/3.
3. Remove from heat, add vanilla and pecans.
4. Let the mixture cool for 15-20 before pouring over the cheesecake. Refrigerate for overnight for best results. Serves 8-10.
Alternately, you can make the topping as directed and pour it onto a parchment lined baking sheet. Bake at 350° for 12-15 minutes. Cool completely then break into pieces and gently press into the top of the cheesecake. See pictures below.
Recipe inspired by heyketomama.com
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