Sugar Free Butter Pecan Cheesecake, this is a tasty dessert recipe for cheesecake that is made without adding sugar. Keto Low Carb Friendly.
See The Recipe
This Sugar Free Butter Pecan Cheesecake is a decadent dessert that is sure to please.
Made with cream cheese and chopped pecans, this tasty cheesecake is creamy and rich, making it perfect for your next gathering or for enjoying on your own.
What you will read about in this recipe.
What makes Butter Pecan Cheesecake so good?
Butter pecan cheesecake is a mouthwatering dessert featuring rich, creamy, nutty, and sweet-and-salty elements in an indulgent and satisfying dessert.
I like that this recipe can be made with no added sugar.
Did you try my Sugar Free Blueberry Cheesecake?
That blueberry cheesecake is made with a no-bake recipe. Both this butter pecan cheesecake and that blueberry cheesecakes are delicious dessert ideas that have no added sugar.
This recipe called for chopped pecans, which I have found are not always easy to find where I live. You can find a variety of chopped pecans here.
What you need to make butter pecan cheesecake.
Crust.
- Pecan flour.- 1 ½ cup. Feel free to use Almond Flour for some or all of the flour in the crust. The pecan flour however, will give this a more of an authentic butter pecan flavor.
- Sugar Alternative- 2 tablespoons (erythritol works well in this recipe).
- Vanilla Extract - ½ teaspoon.
- Butter- 4 tablespoons, softened.
Filling.
- Cream Cheese- 24 ounces. That is, three (8 ounce) packages. The cream cheese should be softened to room temperature.
- Sugar Alternative- 1 ¼ cup. I prefer a granular such as Erythritol in this recipe.
- Eggs- 3 (room temperature).
- Sour Cream- 2 cups.
- Vanilla Extract- 1 teaspoon.
- Chopped Pecans- 1 cup.
- For the optional topping, butter (½ cup), brown sugar alternative (3 tablespoons), heavy whipping cream (½ cup), maple extract (1 teaspoon), and additional pecans as desired.
How to make Sugar Free Butter Pecan Cheesecake
This is a three layered cheesecake. The bottom layer is the crust. On top of the crust is the inner layer. The topping is added after baking.
Crust.
- Use a whisk or a fork to combine together the pecan/almond flour, sugar alternative and the vanilla extract in a medium mixing bowl.
- Then add the butter to the bowl and work this into a grainy dough.
- Press the dough into a pie plate or springform pan with the bottom lined with parchment paper.
- Refrigerate until set (this will bake with other ingredients later on).
Filling.
- Prepare the crust as indicated in the directions or using your own recipe. Preheat your oven to 400.
- In a mixing bowl, beat together the cream cheese until smooth and creamy. Then add the eggs, one at a time, beating between additions.
- Next, mix in the sour cream and vanilla extract. Lastly, fold in the chopped pecans using a rubber spatula or similar item. Transfer this mixture to the prepared crust, evenly distributing it over the crust.
- Bake the cheesecake in the oven for 10 minutes and then take the temperature down to 300 and continue to bake for another 60-70 minutes or until almost set but, with a 'jiggly' center. Turn off the oven, slightly open the door, and let the cake set in the oven for an hour. After removing the cheesecake from the oven, allow the cheesecake to sit at room temperature for about an hour before preparing the topping.
Topping.
- For the topping, in a saucepan over medium heat, bring the butter, brown sugar alternative, and the heavy whipping cream to a boil. You will need to whisk this continually while it cooks.
- Cook for two minutes and then remove from the heat and stir in the pecans.
- Allow this to sit for five minutes before transferring using it to top the cheesecake.
- Allow topped cheesecake to set for 15 minutes and then cover and refrigerate it overnight before serving.
Tips for making the best butter pecan cheesecake.
I am providing a separate crust recipe for this cheesecake. Feel free to use your own crust as desired.
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More helpful tips for you.
- My crust recipe calls for pecan flour. You can alternatively use another nut flour such as almond flour.
- You can make the crust ahead of time and refrigerate it before adding the filling. The crust will need to set in the refrigerator which makes this a good idea if you are concerned about time.
- Using a springform pan is really the obvious way to go with a cheesecake recipe. You can find liners for springform pans here or line the bottom of the pan with foil.
- This cheesecake should also be baked in a water bath to keep the cheesecake moist (not cracking) while baking. Before making the crust, wrap the springform pan in aluminum foil that wraps up the sides of the pan.
- When you are using a springform pan for a recipe such as this one, it is a good idea to first wrap the pan in aluminum foil that covers the outside of the pan before making the cheesecake. Then use a bath (a large baking pan with about an inch of hot water) to bake the cheesecake in.
- Lastly, this cheesecake should be refrigerated before serving. Refrigerating will allow for the cheesecake to set properly.
How to store butter pecan cheesecake.
Leftover cheesecake should be stored in an airtight container.
If properly stored, it should keep for about a five days refrigerated.
Here are some similar recipes that you may also like.
- Sugar Free Cheesecake Bars
- Fabulous Sugar Free Fudge
- Sugar Free Chocolate Pudding Pie
- Keto Blueberry Pancakes
- Sugar Free Strawberry Jello Pie
- 3 Ingredient Sugar Free Peanut Butter Cookies
- Easy Sugar Free Banana Cream Pie
- Keto Chaffle Ice Cream Sandwich
- Sugar Free Keto Lemon Mousse Pie
Print the recipe for Sugar Free Butter Pecan Cheesecake
Sugar Free Butter Pecan Cheesecake,
Sugar Free Butter Pecan Cheesecake, this is a tasty dessert recipe for cheesecake that is made without adding sugar. Keto Low Carb Friendly.
Servings: 16
Equipment
Ingredients
Crust
- 1½ cups Pecan flour
- 2 tbsp Sugar Alternative - granular
- ½ tsp Vanilla Extract n.
- 4 tbsp Butter --softened.
Filling
- 24 oz Cream Cheese
- 1 ¼ cup Erythritol - see post for details.
- 3 Eggs
- 2 cups Sour Cream
- 1 tsp Vanilla Extract
- 1 cup Chopped Pecans
Topping
- ½ cup butter
- 3 tbsp brown sugar alternative
- ½ cup heavy whipping cream
- 1 tsp maple extract
Instructions
Crust
- Use a whisk or a fork to combine together the pecan flour, sugar alternative and the vanilla extract in a medium bowl.
- Then add the butter and work this into a grainy dough.
- Press the dough into a pie plate or springform pan with the bottom lined with parchment paper.
- Refrigerate until set (this will bake with other ingredients later on).
Filling
- Prepare the crust as indicated in the directions or using your own recipe. Preheat your oven to 400. Make sure that you pan is wrapped in foil before starting the crust.
- In a mixing bowl, beat together the cream cheese until smooth and creamy. Then add the eggs, one at a time, beating between additions. Next, mix in the sour cream and vanilla extract. Lastly, fold in the chopped pecans using a rubber spatula or similar item. Transfer this mixture to the prepared crust, evenly distributing it over the crust.
- Bake the cheesecake in the oven for 10 minutes and then take the temperature down to 300 and continue to bake for another 60-70 minutes or until almost set but, with a 'jiggly' center.
- Turn off the oven, slightly open the door, and let the cake set in the oven for an hour. After removing the cheesecake from the oven, allow the cheesecake to sit at room temperature for about an hour before preparing the topping.
Topping
- In a saucepan over medium heat, bring the butter, brown sugar alternative, and the heavy whipping cream to a boil. You will need to whisk this continually while it cooks.
- Cook for two minutes and then remove from the heat and stir in the pecans.
- Allow this to sit for five minutes before transferring using it to top the cheesecake.
- Allow topped cheesecake to set for 15 minutes and then cover and refrigerate it overnight before serving.
Recipe Notes
See post for my crust recipe and for topping instructions as these are optional.
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
- see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
July 14, 2022*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
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Nutrition
Calories: 265kcal | Carbohydrates: 5g | Protein: 5g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 154mg | Potassium: 132mg | Fiber: 1g | Sugar: 3g | Vitamin A: 799IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Sugar Free Butter Pecan Cheesecake, this is a tasty dessert recipe for cheesecake that is made without adding sugar. Keto Low Carb Friendly.
Please see recipe post for further details on this recipe.