Welcome to the kitchen, my friend. Today, we’re making something special—something that feels like a warm hug in dessert form.
This Keto Salted Caramel Pecan Cheesecake has everything you could ever want in a sweet treat: a buttery pecan crust, a smooth and creamy cheesecake filling, and a rich salted caramel sauce that ties it all together. And the best part?
It’s completely keto-friendly, so you can enjoy every bite without worrying about sugar overload.
I want you to feel like you’re right here with me, so I’m going to walk you through every step as if we were baking side by side. No fancy techniques, no complicated ingredients—just good, honest baking that anyone can do.
So, tie your apron, grab a mixing bowl, and let’s get started.
Ingredients You’ll Need
I like to keep things simple, so most of these ingredients are pantry staples for a keto kitchen. If you don’t have something, don’t stress—I’ll share some easy swaps along the way.
For the Pecan Crust
- 1 ½ cups pecan halves (or almond flour if you prefer)
- 3 tablespoons melted butter
- 2 tablespoons granulated keto-friendly sweetener (like erythritol or monk fruit)
- ½ teaspoon cinnamon
- A pinch of salt
For the Cheesecake Filling
- 16 ounces (2 blocks) cream cheese, softened
- ½ cup powdered keto-friendly sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream (makes it extra creamy)
For the Salted Caramel Sauce
- ¼ cup butter
- ⅓ cup brown keto sweetener (like Swerve Brown or Lakanto Golden)
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon salt (adjust to taste)
For the Topping
- ½ cup chopped pecans
- A sprinkle of flaky sea salt
Step-by-Step Instructions
I promise this cheesecake is easier than it looks. We’ll break it down step by step so you feel confident the whole way through.
Step 1: Preheat and Prep the Crust
Preheat your oven to 325°F (163°C). This is the perfect temperature to gently bake the cheesecake without drying it out.
Now, let’s make that crust. If you have a food processor, pulse the pecans until they’re finely ground—like coarse sand, not dust. No food processor? No problem. Just chop them as finely as you can with a knife or crush them with a rolling pin in a zip-top bag.
In a bowl, mix the ground pecans, melted butter, sweetener, cinnamon, and salt until everything is evenly coated. Press this mixture into the bottom of a 9-inch springform pan, making sure it’s packed down tightly. A flat-bottomed glass helps smooth it out.
Bake the crust for 8-10 minutes, just until it smells toasty. Let it cool while we work on the filling.
Step 2: Make the Cheesecake Filling
If your cream cheese isn’t already soft, let it sit at room temperature for about 30 minutes. Cold cream cheese is a nightmare to mix, so don’t rush this step.
In a large bowl, beat the cream cheese and powdered sweetener with a hand mixer until smooth—about 2 minutes. Scrape down the sides of the bowl so everything gets mixed evenly.
Add the eggs, one at a time, beating on low speed just until combined. We don’t want to whip too much air into the batter, or we’ll get cracks in the cheesecake later.
Finally, mix in the vanilla extract and sour cream until everything is silky and smooth.
Step 3: Bake the Cheesecake
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Now, here’s an important trick: wrap the outside of your springform pan in two layers of foil and place it in a larger baking dish. Fill the baking dish with about an inch of hot water. This water bath helps the cheesecake bake evenly and stay moist.
Bake at 325°F (163°C) for 45-50 minutes. You’ll know it’s done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools.
Turn off the oven, crack the door open, and let the cheesecake sit inside for 30 minutes. Then move it to the counter to cool completely before refrigerating for at least 4 hours (overnight is even better).
Step 4: Make the Salted Caramel Sauce
While the cheesecake chills, let’s make the caramel.
In a small saucepan over medium-low heat, melt the butter and brown sweetener together. Stir constantly, letting it bubble and darken slightly—about 2-3 minutes.
Slowly pour in the heavy cream while stirring. The mixture may bubble up, but keep stirring until it calms down. Let it simmer for another 2 minutes to thicken.
Remove from heat and stir in the vanilla and salt. Taste it—if you want a saltier caramel, add a pinch more. Let it cool to room temperature before pouring over the cheesecake.
Step 5: Assemble and Serve
Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.
Pour the salted caramel sauce evenly over the top, letting it drip down the sides a little. Sprinkle chopped pecans and a bit of flaky sea salt for that perfect sweet-salty balance.
Slice into thick pieces and serve cold. Every bite should be rich, creamy, and packed with that buttery caramel pecan goodness.
Tips for the Best Keto Cheesecake
- Use room temperature ingredients. Cold cream cheese or eggs can make the batter lumpy.
- Don’t overmix the eggs. Beating too much air into the batter can cause cracks.
- Let it cool slowly. Sudden temperature changes can make the cheesecake collapse or crack.
- Chill overnight if you can. The flavors get even better with time.
- Store leftovers in the fridge. This cheesecake keeps well for up to 5 days or can be frozen for later.
Conclusion
If you love classic cheesecake but want to keep it keto, this Salted Caramel Pecan Cheesecake is going to be your new favorite dessert. It’s rich without being too heavy, sweet without the sugar, and just fancy enough to impress anyone who takes a bite.
I hope you try this recipe and feel the same kind of joy that I do when I make it. And if you do, I’d love to hear how it turned out—because good food is always better when shared.
Happy baking!
PrintKeto Salted Caramel Pecan Cheesecake
This Keto Salted Caramel Pecan Cheesecake is rich, creamy, and packed with flavor. It has a buttery pecan crust, a smooth cheesecake filling, and a homemade salted caramel topping—all without sugar. Perfect for anyone on a keto diet looking for a delicious, low-carb dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Keto, Low-Carb
Ingredients
For the Pecan Crust
- 1 ½ cups pecan halves (or almond flour)
- 3 tablespoons melted butter
- 2 tablespoons granulated keto-friendly sweetener
- ½ teaspoon cinnamon
- A pinch of salt
For the Cheesecake Filling
- 16 ounces (2 blocks) cream cheese, softened
- ½ cup powdered keto-friendly sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the Salted Caramel Sauce
- ¼ cup butter
- ⅓ cup brown keto sweetener
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For the Topping
- ½ cup chopped pecans
- A sprinkle of flaky sea salt
Instructions
- Preheat the oven to 325°F (163°C).
- Make the crust: Grind pecans into a coarse texture using a food processor. Mix with melted butter, sweetener, cinnamon, and salt. Press into a 9-inch springform pan and bake for 8-10 minutes. Let cool.
- Make the filling: Beat softened cream cheese and sweetener until smooth. Add eggs one at a time, mixing gently. Stir in vanilla and sour cream until combined.
- Bake the cheesecake: Pour filling over the crust. Wrap the springform pan in foil, place in a baking dish, and add 1 inch of hot water (water bath). Bake for 45-50 minutes until the edges are set but the center is slightly jiggly.
- Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Then cool completely at room temperature before refrigerating for at least 4 hours (overnight is best).
- Make the caramel sauce: In a saucepan over medium-low heat, melt butter and brown sweetener. Stir constantly for 2-3 minutes. Add heavy cream slowly, stirring as it bubbles. Simmer for 2 more minutes until thickened. Remove from heat, add vanilla and salt. Let cool.
- Assemble: Pour caramel sauce over the chilled cheesecake. Sprinkle with chopped pecans and flaky sea salt.
- Serve and enjoy!
Notes
- Use room temperature ingredients for the best texture.
- Don’t overmix the eggs to avoid cracks in the cheesecake.
- A water bath helps keep the cheesecake smooth and creamy.
- Store in the fridge for up to 5 days or freeze for later.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.