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Keto Maple Pecan Cheesecake

A creamy low-carb maple cheesecake with a buttery almond-flour pecan crust and rich sugar-free maple pecan topping.
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Prep Time 35 minutes
Cook Time 2 hours 20 minutes
Cooling Time 2 hours
Total Time 4 hours 55 minutes
Servings: 16 Slices
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • For the Almond-Flour Pecan Crust
  • 2 cups finely ground blanched almond flour
  • ⅓ cup finely chopped pecans
  • ¼ cup powdered keto-friendly sweetener
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter melted
  • ½ teaspoon vanilla extract
  • For the Maple Cheesecake Filling
  • 32 ounces full-fat brick-style cream cheese softened
  • ¾ cup powdered keto-friendly sweetener
  • 2 tablespoons coconut flour
  • ¾ cup full-fat sour cream at room temperature
  • ⅓ cup sugar-free maple syrup
  • 1½ teaspoons maple extract
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 large eggs at room temperature
  • For the Sugar-Free Maple Pecan Topping
  • 4 tablespoons unsalted butter
  • ½ cup brown sugar-style keto-friendly sweetener
  • ⅓ cup sugar-free maple syrup
  • ⅓ cup heavy whipping cream
  • ½ teaspoon maple extract
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1½ cups pecan halves or coarsely chopped pecans

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Heavy-duty aluminum foil
  • Large roasting pan
  • Stand mixer or hand mixer
  • Mixing bowls
  • Silicone spatula
  • Medium saucepan
  • Cooling rack

Method
 

  1. Remove the cream cheese, sour cream, and eggs from the refrigerator and bring them to room temperature.
  2. Preheat the oven to 350°F.
  3. Grease the bottom and sides of a 9-inch springform pan.
  4. Line the bottom with parchment paper.
  5. Wrap the outside of the pan with two or three layers of heavy-duty aluminum foil.
  6. In a bowl, combine the almond flour, chopped pecans, powdered sweetener, cinnamon, and salt.
  7. Add the melted butter and vanilla.
  8. Stir until the mixture resembles damp crumbs.
  9. Press the crust firmly into the bottom of the pan.
  10. Bake for 10 to 12 minutes, until lightly golden.
  11. Remove the crust from the oven and reduce the temperature to 325°F.
  12. Beat the softened cream cheese on low speed until smooth.
  13. Add the powdered sweetener and coconut flour.
  14. Mix on low speed until combined.
  15. Add the sour cream, sugar-free maple syrup, maple extract, vanilla, cinnamon, and salt.
  16. Mix just until evenly incorporated.
  17. Add the eggs one at a time, mixing briefly after each addition.
  18. Pour the filling over the cooled crust.
  19. Smooth the top and tap the pan gently to release large air bubbles.
  20. Place the springform pan inside a roasting pan.
  21. Add enough hot water to the roasting pan to reach approximately one inch up the sides of the springform pan.
  22. Bake for 70 to 85 minutes.
  23. The cheesecake is done when the edges are set and the center still has a gentle wobble.
  24. Turn off the oven and crack the door open.
  25. Leave the cheesecake inside for 60 minutes.
  26. Remove it from the water bath and carefully remove the foil.
  27. Run a thin knife around the edge of the cheesecake.
  28. Cool at room temperature for approximately one hour.
  29. Cover and refrigerate for at least six hours or overnight.
  30. To make the topping, melt the butter in a saucepan over medium-low heat.
  31. Add the brown sugar-style sweetener and sugar-free maple syrup.
  32. Whisk until the mixture begins to look smooth.
  33. Add the heavy cream, maple extract, vanilla, cinnamon, and salt.
  34. Simmer gently for three to five minutes, stirring frequently.
  35. Add the pecans and cook for another two to three minutes.
  36. Remove the topping from the heat and allow it to cool.
  37. Spoon the warm or room-temperature topping over the chilled cheesecake.
  38. Slice with a warm, clean knife and serve.

Notes

  • Use full-fat brick-style cream cheese.
  • Bring the cream cheese, sour cream, and eggs to room temperature.
  • Mix on low speed to avoid incorporating excess air.
  • Do not overmix after adding the eggs.
  • Use a water bath for the smoothest texture.
  • The center should still wobble slightly when the cheesecake leaves the oven.
  • Chill for at least six hours before slicing.
  • Use an allulose-based sweetener for a softer filling and smoother topping.
  • Add the topping only after it has cooled.
  • Nutrition includes the crust, filling, and topping.
 

Estimated Nutrition Per Slice

Based on 16 slices:
  • Calories: approximately 500
  • Protein: approximately 8 g
  • Fat: approximately 48 g
  • Saturated fat: approximately 21 g
  • Total carbohydrates: approximately 10 g
  • Dietary fiber: approximately 4 g
  • Net carbohydrates: approximately 6 g
  • Sugar: approximately 3 g
  • Sodium: approximately 300 mg
The final nutrition will vary according to the almond flour, sweetener, sugar-free maple syrup, cream cheese, sour cream, butter, pecans, and serving size.
 

Allergy Notice

Contains: Milk, eggs, and tree nuts. Almond flour, pecans, cream cheese, sour cream, butter, heavy cream, sweeteners, extracts, coconut flour, and sugar-free maple syrup may contain additional allergens or be processed in shared facilities.
 

Nutrition Disclaimer

Nutrition information is an estimate provided for convenience and should not be considered medical or dietary advice. Values may vary depending on ingredient brands, substitutions, serving sizes, fiber calculations, sugar alcohols, and preparation methods. Consult a qualified healthcare professional regarding personal dietary or medical needs.
 

Food Safety Notice

This recipe contains raw eggs before baking and multiple dairy ingredients. Do not taste the uncooked filling. Wash hands, utensils, and surfaces after contact with raw eggs. Use caution when transferring the hot water bath. Refrigerate the cheesecake within two hours after cooling and use it within five days.