Description
A rich and creamy no-bake keto pecan pie cheesecake featuring a chocolate almond flour crust and a smooth cream cheese filling with chopped pecans and sugar-free maple syrup. This dessert is perfect for keto diets, requiring no baking and only simple chilling steps to set.
Ingredients
Scale
Crust
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted butter
- 1 tbsp sweetener of choice
Filling
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup chopped pecans
- 1/4 cup sugar-free maple syrup
Instructions
- Prepare the crust: Combine almond flour, cocoa powder, melted butter, and sweetener in a mixing bowl. Stir until well combined to form the crust mixture.
- Form the crust base: Press the mixture firmly into the bottom of a pie dish or tart pan, creating an even and compact layer.
- Chill the crust: Place the pie dish in the refrigerator and chill for 30 minutes to allow the crust to set and firm up.
- Make the filling: In a separate bowl, beat the softened cream cheese and heavy cream together until smooth, creamy, and well blended.
- Add pecans and syrup: Fold in the chopped pecans and sugar-free maple syrup, mixing until fully incorporated into the cream cheese mixture.
- Assemble the cheesecake: Pour the cream cheese filling over the chilled crust, smoothing the top evenly with a spatula.
- Final chill: Refrigerate the assembled cheesecake for at least 3 hours or until it is firm enough to slice and serve.
Notes
- The crust can be pressed into individual tart pans for single servings.
- Use a keto-friendly sweetener like erythritol or stevia for best results.
- Chilling times are important to achieve the perfect texture; do not rush the setting process.
- Store leftovers in the refrigerator for up to 4 days.
- For variety, sprinkle extra pecans on top before serving.
