With fall here, it’s a wonderful time to enjoy all things maple and pecan, especially this luscious keto maple-pecan cheesecake. We love this cheesecake since it's smooth and creamy with sweet maple undertones and a slightly crunchy pecan crust. We have a hard time pacing ourselves when eating this keto maple-pecan cheesecake since it’s so addicting and delicious.
To make a no-fail cheesecake, we find it beneficial to follow the recommendations in “How to Make the Perfect Cheesecake” by Emma Christensen at the Kitchn. Some of these recommendations include:
- Setting the cheesecake in a water bath while baking to enhance the creamy texture. Simply put the pan in a large baking dish with about an inch of water. Also, wrap the pan in foil to prevent water from seeping into it.
- Do not rely on the average bake time to determine when done. Rather, you'll want to see that "the outer ring of the cake is slightly puffed and fairly firm, but the inner circle still jiggles like barely set Jell-o." Overcooking the cheesecake can cause cracks.
- When done baking, let the cheesecake slowly cool to prevent cracks. To do so, simply turn off the oven and keep the door cracked for about an hour. (We typically reduce this time to 30 minutes and it’s still fine).
- After the cheesecake cools, let it chill in the fridge for at least four hours or more to ensure a creamy texture.
This may seem like a lot of extra steps to follow, but these steps are easy to do and worth it in our opinion.
When you’re ready to serve the cheesecake, you can eat it plain (our favorite), or top with sugar-free whipped cream, or drizzle a few extra tablespoons of sugar-free maple syrup on top if you prefer a stronger maple flavor (not to worry, it only adds a carb more 😀).
Each serving is only 3.7 net carbs.
Keto Maple Pecan Cheesecake
- 1 ¼ cups halved pecans raw
- 3 tablespoons butter softened
- 4 tablespoons Swerve Granular for crust
- ⅔ cup Swerve Granular for cheesecake filling
- 3 8- oz packages cream cheese at room temperature
- 1 teaspoon vanilla extract
- 3 large eggs plus 1 egg yolk, at room temperature
- ¼ cup heavy cream
- ½ cup Lakanto Sugar-Free Maple Flavored Syrup
- 1 pinch salt optional
- Make the crust: Preheat oven to 300 degrees. Grease sides and bottom of 8-inch springform pan (9-inch is fine too) with butter. In a food processor, pulse pecans to a fine grind. Add softened butter, sweetener and pinch of salt (optional) and pulse until well combined. Press pecan mixture into bottom of springform pan until evenly spread. Prick crust with a fork. Bake until crust is lightly toasted, about 10 minutes or more. Remove from oven and let crust cool to room temperature. After pan cools, cut 2 large pieces of aluminum foil that are several inches longer than the diameter of the pan. Stack the two foil pieces perpendicularly. Place springform pan in the middle of foil pieces and wrap the foil up the edges of pan (to prevent water from seeping in pan during water bath).
- Make the filling: Increase oven temperature to 350 degrees. With an electric mixer, beat cream cheese (be sure it's at room temperature), sweetener, vanilla, and pinch of salt (optional) on low seed until smooth and creamy. Add eggs and yolk one at a time, beating after each addition. Scrape down bowl sides with spatula, then beat in heavy cream and syrup on low speed until combined. Pour mixture in springform pan. Place springform pan in larger pan or baking dish and fill with about an inch of hot water (be careful not to splash water onto cheesecake).
- Bake, chill and serve: Bake until outer ring of cheesecake is fairly firm and the center still jiggles, roughly 50 to 60 minutes. When done, turn off oven and crack door open a couple of inches. Let cheesecake cool in the oven for 30 minutes to an hour. Chill in refrigerator for 4 hours or more.
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