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 Adapted from:




Serving Size: 1 large slice

Yield: 8 servings 







Cheesecake Filling:

  • 1/4 cup (50g) powdered erythritol OR xylitol

  • 1 large egg (55g)

  • 1.25 cups (230g) cream cheese, room temperature (about one 8oz package)

  • 1/2 tsp. (2.5ml) vanilla extract 



Pecan Filling:

  • 1 cup (100g) pecan halves

  • 1/2 cup (115g) butter

  • 1/4 cup (95g) erythritol // OR 1/4 cup isomalt / sorbitol**

  • 1/4 cup (95g)  Sukrin low-carb brown "sugar" // OR powdered erythritol / xylitol

  • 1/4 tsp salt (omit if using salted butter) 

  • 1/2 tsp. (3ml) vanilla extract 

  • 2 tsp (10ml) bourbon (or rum)

  • 1/2 cup (120ml) unsweetened nut milk

  • 1 large egg (55g)

  • 1 large egg yolk (22g)

  • (optional) 1/2 tsp (2.5ml) maple flavoring

  • (optional) 1/4 tsp *molasses (OMIT if using Sukrin low-carb brown "sugar") 

    • *Molasses IS a form of sugar, but the total carbs that such a tiny amount adds to the entire recipe are far less than the carbs added by the almond flour alone, plus it is very important for mimicking a brown sugar flavor. If you are using Sukrin brown sugar substitute, you will not need the molasses.

    • **If you use erythritol in place of isomalt/sorbitol, the pecan layer will not turn out with quite as good of a texture. Isomalt (and sorbitol) are better at mimicking how sugar can act as a syrup, BUT they do have a higher carb count than erythritol. Decide for yourself if you want to eat a smaller portion but have a better tasting cheesecake. Also, using isomalt/sorbitol will lessen the sweetness of the pecan layer a bit, which is a good thing in my opinion.





1. Preheat the oven to 315F (160C). Prep an 8" pie tin or springform pan by lining the bottom with baking paper.


2. In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the 8 x 8 baking pan and bake for 15-20 minutes.


3. In another bowl, combine the cheesecake filling ingredients and then pour on top of the hot crust fresh out of the oven.


5. Add the pecan filling ingredients (except the pecans, egg, and egg yolk) to a medium pot and bring to a boil over high heat. Once boiling, reduce the heat to medium and whisk continuously until all ingredients are melted together and the sweeteners have fully dissolved (about 2 minutes).


6. Mix together the egg and egg yolk in the bowl you used for the pie crust, then slowly whisk in small amounts of the hot pecan filling "syrup" until everything has been fully incorporated. Next mix in the pecan halves.


7. Trying not to combine the two layers, carefully pour the pecan layer on top of the cheesecake layer.


8. Place the pie in the oven and bake for 1 hour, then turn OFF the oven and let the cheesecake continue to bake in the oven by way of the residual heat for 1 more hour (leave the oven door closed).


9. Allow to cool for about an hour and then place in the fridge for at least 4 hours before serving.




~Note: If you want two distinct layers in this pie, consider cooking the cheesecake layer first for about 45 minutes, then slowly and carefully pouring the pecan layer overtop and baking for another 30 minutes, followed by letting it sit in the hot oven for the full 1 hour as written above to gently finish the cooking process.















Nutrition Info:
Please note that I used MyFitnessPal (
a FREE app) to calculate this info, so it may not be 100% accurate.




TPH Keto Pecan Pie Cheesecake (1 serving):

(using only erythritol)

 kcal 412 / net Carbs 3g / Sugars <1g / Fat 41g / Protein 10g



Full-Carb Pecan Pie Cheesecake (1 serving):

kcal 550 / net Carbs 69g / Sugars 55g / Fat 30g / Protein 6g





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