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Yield: 10-12 servings

Serving Size:  1 medium slice

For the crust:

  • 1/4 cup (56g) salted butter (or Miyokos vegan butter substitute)

  • 2 Tbsp (23g) keto sweetener (allulose is ideal)

  • 1 cup (100g) superfine almond flour 

For the cheesecake layer:

  • 16 oz (455g) cream cheese (or vegan cream cheese substitute)

  • 2 large (52-54g eacheggs

  • 1/2 cup (90g) keto sweetener (allulose is ideal)

  • 1 tsp (5ml) vanilla extract

For the pecan topping:

  • 1/4 cup (45g) keto sweetener (allulose is ideal)

  • 1/4 cup (56g) salted butter (or Miyokos vegan butter substitute)

  • 1/2 cup (50galmond flour

  • 1/2 cup (55gchopped pecans (raw or roasted)

  • 1/2 tsp molasses (optional, this adds a key brown sugar flavor)


1. Preheat the oven to 325F (163C), then brown the butter from the crust and topping ingredient sections together in one pan. (I recommend following these instructions for brown butter from Baran Bakery). Next use 1/4 cup of that newly-browned butter and mix together with all the other crust ingredients, then press evenly into a round 8" square baking pan. Bake for 15-20 minutes.


2. Next we move on to the filling. Whisk the warm cream cheese until smooth, then add the sweetener, and last add in the eggs and vanilla extract. Set aside.


3. In another bowl, mix together the remaining browned butter with the other topping ingredients until the mixture starts to stick together in clumps.

4. When the crust comes out of the oven, immediately pour over the filling mixture, then sprinkle the topping in crumbly chunks over top. Put it back into the oven and bake for 30-40 minutes, or until the edges are set and the center just slightly jiggles when shaken. Cool fully, then cover and refrigerate overnight. 

4. Once the cheesecake is cooled and ready to serve, slice into 12-16 slices.

If you can get your hands on some keto caramel candies (I like Smart Sweets vegan chewy caramels, no sucralose!), or have 20 minutes to make this DIY keto caramel sauce, I recommend that you warm a little of the caramel in the microwave until melty (only 15-30 seconds), then drizzle over the cooled cheesecake slices. 

This recipe should stay good in the fridge for 3-4 days, or in the freezer for 4 weeks.





Keto Brown Sugar Substitute:

Almond flour:

Dairy-free Cream Cheese Recipe:

Vanilla Extract:

Keto Chewy Caramels: 


Heat-Safe Silicone Spatula:

Kitchen Scale:

Electric Mixer:

Metal Whisk:

Measuring Cups:

Magnetic Measuring Spoons:

Square Baking Pan:


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tph keto butter pecan cheesecake recipe
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