Keto 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
Scale
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.