Gluten-Free Pecan Pie Cheesecake

My family loves cheesecake and pecan pie. So, I decided to make a gluten-free pecan pie cheesecake, and it turned out great!

This version is not only gluten-free but grain-free, low-carb, sugar-free, and keto-friendly in moderation. This recipe is high-fat but only contains 7.5 net carbs per serving!

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Print Recipe

Ingredients

Crust

1 Cup Bob's Red Mill, Super-Fine Almond Flour

1 Cup Chopped Pecans

¼  Cup Monk Fruit Brown Sweetener

4 TBS Melted Organic Salted Butter

Filling

2 Packages or 16 Oz. Organic Cream Cheese

½ Cup Allulose 

½ Cup Organic Sour Cream

¼ Tsp Redmond's Real Salt

1 Tsp Organic Vanilla Extract

2 Large Organic Eggs

Topping

½ Cup Organic Salted Butter

½ Cup Monk Fruit Brown Sweetener

½ Cup Organic Heavy Cream

1 Tsp Organic Vanilla Extract

2 Large Organic Eggs

2 ½ Cups Chopped Pecans

Directions

Crust

1. Preheat the oven to 350°F and line the bottom and sides of a 9-inch springform pan with parchment paper. 

2. Combine the almond flour, pecans, sweetener, and melted butter in a food processor. 

3. Press the crust into the bottom of the pan and bake for 10 minutes. Allow the crust to cool while making the filling.

Filling

4. Reduce the oven temperature to 300ºF.

5. Beat the cream cheese until smooth and creamy. 

6. Mix the sweetener, sour cream, salt, and vanilla until well combined. Then, mix in the eggs.

7. Spread the batter evenly on top of the crust. 

8. Bake for 40 minutes. Start preparing the pecan pie topping when the cheesecake when you put the cheesecake into the oven.

Topping

9. Mix the eggs, vanilla extract, heavy cream, and sweetener together.

10. Brown the butter in a medium saucepan over high heat while whisking until its frothy and brown flecks appear. Then, remove from heat.

11. When the butter has cooled a bit, slowly add the egg mixture to the brown butter and stir in the pecans.

12. Spoon the pecan topping over the cheesecake immediately after removing it from the oven and bake for another 30 minutes until the top is golden brown and crisp. 

    
    

Allow the cheesecake to cool. Then, cover and refrigerate for at least 4 hours before serving.

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