Description
This Keto No-Bake Caramel Pecan Cheesecake is creamy, crunchy, and sugar-free. With an almond crust, silky filling, and pecan caramel topping, it’s the perfect low-carb dessert.
Ingredients
For the crust:
1 ½ cups almond flour
¼ cup melted butter
2 tbsp erythritol
½ tsp vanilla extract
For the filling:
16 oz cream cheese, softened
1 cup heavy cream
½ cup powdered erythritol
1 tsp vanilla extract
½ tsp caramel extract
For the topping:
½ cup pecans, toasted and chopped
¼ cup butter
⅓ cup brown erythritol or allulose
2 tbsp heavy cream
Pinch of salt
Instructions
1. Mix almond flour, melted butter, erythritol, and vanilla; press into pan. Chill.
2. Beat cream cheese until smooth. Add powdered erythritol, vanilla, and caramel extract.
3. Whip heavy cream and fold into filling. Spread over crust.
4. Melt butter and sweetener for caramel; add cream and salt. Stir in pecans.
5. Pour topping over cheesecake. Chill 4+ hours before serving.
Notes
Best served chilled overnight for firm texture.
Swap almond flour with pecan flour for extra nuttiness.
Allulose gives smoother caramel than erythritol.
- Prep Time: 15
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 1
- Sodium: 120
- Fat: 38
- Saturated Fat: 22
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 3
- Protein: 6
- Cholesterol: 110