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Keto Pecan Pie Cheesecake Cups

Enjoy a rich and satisfying dessert that everyone will love. This low carb and keto friendly treat is perfect for sharing at any occasion.
Keto Pecan Pie Cheesecake Cups
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings 12 servings
Calories 363 kcal
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Equipment

  • muffin pan
  • hand mixer

Ingredients  

For The Crust

  • 1 CUP Almond Flour
  • 1/4 CUP Powdered Allulose
  • 1/4 TSP Fine Sea Salt
  • 4 TBSP Unsalted Butter, Melted

For The Cheesecake

  • 16 OZ Cream Cheese, Softened
  • 1/2 CUP Powdered Allulose
  • 2 Large Eggs
  • 1/4 CUP Sour Cream
  • 1 TSP Vanilla Extract

For The Pecan Topping

  • 1 CUP Pecans, Chopped
  • 3 TBSP Unsalted Butter
  • 1/3 CUP Allulose
  • 1/3 CUP Heavy Cream, Warmed
  • 1/2 TSP Vanilla Extract
  • 1/4 TSP Fine Sea Salt

Instructions

  1. Heat the oven to 325°F and line 12 muffin cups with paper liners. Mix the almond flour, powdered allulose, salt, and melted butter, then divide the crumbs among the cups and press them down firmly.
  2. Bake the crusts for 6 minutes. Let them cool while you prepare the cheesecake.
  3. Beat the cream cheese and powdered allulose until smooth. Mix in the eggs one at a time, then blend in the sour cream and vanilla.
  4. Divide the filling among the cups and bake for 17 to 20 minutes, until the edges are set and the centers still have a slight jiggle. Cool completely, then refrigerate for at least 2 hours.
  5. Toast the chopped pecans in a dry skillet over medium-low heat for 3 to 4 minutes, stirring often, then transfer them to a plate.
  6. Melt the butter in the skillet, stir in the allulose, and cook until light amber. Slowly stir in the warm heavy cream, then add the vanilla, salt, and toasted pecans and cook for 1 minute more.
  7. Let the pecan topping cool until thick but spoonable, then mound it over the chilled cheesecake cups and serve.
Course Dessert
Cuisine American
Keyword cheesecake, keto dessert, low carb, pecan pie