Who doesn’t enjoy a good dessert? I would be willing to say that nobody loves dessert more than those who follow a ketogenic diet. For most of us, this is why we follow this lifestyle. We have spent so many years abusing drugs… I mean processed carbs that our bodies struggle to process them now. So now we to drastically reduce our carb intake in order to live a healthier and sustainable life.
Side Note: If you are new to keto and want to get started right away, check this out.
Despite the need and desire to live a healthier and longer life, it doesn’t change the fact that we still get a taste for something sweet. The trick is finding desserts that you not only enjoy but lacks all the processed carbs, vegetable oils and added fillers. This poses a big challenge for us ketonians out there because there are literally hundreds of thousands of products filled with these very things.
If you are going to make keto and intermittent fasting work long term, you have to find ways to have the things you love but in a way that shows your body love back. One of those things I had to have was cheesecake and pecan pie. These 2 are like my all time favorite desserts.
I remember in college I would buy a Sam’s strawberry cheesecakes and eat the entire thing as a meal. I freaking love cheesecakes. I’ve found memories of being a child and getting excited when my mother would bring home a Sara Lee’s New York style cheesecake. My mama would tell me not to eat the whole cheesecake in one sitting. Lol. She knew how much I loved cheesecake.
A good cheesecake was always more accessible to me than pecan pie so I naturally desired cheesecake more but that doesn’t mean I love pecan pie any less. Cheesecake has a rich, creamy texture with a subtle sweetness. Pecan pie on the other hand has the perfect combination of crunchy, salty, and sweet. It also has a rich and fulfilling element to it too. I love desserts like that.
So when I found the opportunity to have 2 of my favorite desserts come together, you know I had to jump at the opportunity.
All Hail The “Legendary” Keto Pecan Pie Cheesecake
This dessert fell on my lap after a long stroll through Amazon where I was looking for new nut butters since the local grocery stores around me only carried almond and peanut butters. I came across this brand called Legendary Foods and they carry several flavored nut butters. The one in particular that caught my eye was the pecan pie flavor. I had to have it!!!
In a bit of irony, I didn’t even use the spread to make cheesecake. I used it to make homemade keto ice cream instead. I was stuck on a heavy whipping cream kick at that point. It wasn’t until after I used up all the spread that the thought to make cheesecake with it hit me. By this time, I had made a plain and a chocolate almond butter cheesecake so I had some practice perfecting my cheesecake recipe before I stepped up to the challenge of pecan pie.
Once I had the cheesecake recipe down, Legendary Spreads made it easy to take the cheesecake to a whole new level.
There’s really no sense in delaying this recipe any longer so let’s get into how to make this cheesecake so you can have your keto cake and eat it too.
Let’s Get To Caking!
Prep Time: 5 minutes
Cook Time: 50 minutes
Macros 1 Out Of 12 Slices: 30g Fat, 3.42g Net Carbs, 9g Protein
- 24 oz Cream cheese (softened)
- 8oz of Legendary Spread Pecan Pie
- 1 1/3 cup powdered sweetener – personally used Swerve Powdered Sugar
- 3 large Egg (duck eggs also work)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- (optional) 2 to 3 tbsp of low carb maple syrup – personally used Pyure Maple Syrup
- Preheat the oven to 350 degrees F (177 degrees C). Grease a 9 in (23 cm) spring-form pan (or you can line the bottom with parchment paper).
- Meanwhile, beat all the ingredients together at low to medium speed until fluffy and fully mixed together.
- Pour the filling into a greased/buttered spring form pan. Smooth the top with a pastry spatula or spoon
- Bake for about 45-55 minutes, until the center is almost set, but still a little soft. You should be able to insert a toothpick and remove it clean.
- Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edges but don’t remove the spring-form edge yet. Let cool and Enjoy!!!!
Bonus: Add the 2 to 3 tablespoons of maple syrup to the cheesecake and spread it out over the top. It will create a thin layer that enhances the overall taste of the dessert.
Some Things To Consider…
- Just in case you missed it, the macros are back at the top just before the ingredients. Don’t get use to that I typically don’t count macros. Lbs.
- The macros fit well within the macros for those living a ketogenic lifestyle.
- You can use any of the other Legendary Spreads to make other varieties of cheesecakes too. Try it out and let me know what you think.
- This dessert can be used as a way to get in extra fat when eating lean meat or when you are low on your fat macros.
- Due to its richness, it also promotes longer intervals of fasting.
Now You Can Have 2 of Your Favorites In One Dessert
Now you don’t have to decide which one you want more between pecan pie and cheesecake. You can have both while keeping keto as f*ck too.
If you know someone who could use a sweet keto or low carb dessert, please share with them or on your social media so they too can add some variety into their lifestyle.
Leave a comment below! I want to hear from you. Make sure you shout me out when you try it too.
Can you share this with someone who is looking for a yummy keto dessert? I would really appreciate it.
Black N Keto