Tempting & Delicious Gluten Free, Low Carb Recipes

Cheesecake with Buttered Pecan Crust & Sour Cream Topping – Low Carb, Keto, Gluten Free

Cheesecake with Buttered Pecan Crust & Sour Cream Topping – Low Carb, Keto, Gluten Free



Omg.  I know I have to say something more than that to be legit as a food blogger but seriously, this is major.  My husband’s Auntie Mare used to make the most delicious desserts.  One of our family favorites was her cheesecake.  Now that I can’t eat gluten and we avoid carbs as much as possible, I thought cheesecake was out for me.  I tweaked the old recipe and dreamt up a new crust option since traditional graham crackers aren’t low carb or gluten free.  Enter this recipe with the buttered pecan crust (what genius thought that up?  Oh, right…it was ME!) 🙂 , and all is chipper in our low carb, gluten free household.



I have quite a few of the Golden Girls seasons on DVD.  I don’t know what it is about those crazy, cute old ladies, but I feel safe and comforted when they are on my TV.  Before you ask, “Hey are you 100”?  No, I just love those ladies.  What’s not to love?  There is the sass, the humor, the friendship, but also – I get a kick out of their cheesecake habit.  They are always up in the middle of the night raiding the fridge and busting out the cheesecake.  I love the thought that my hubby and I could meet up for a sweet midnight nosh when this is in our fridge.  I adore that guy and I often refer to him as my little Italian Nonna (because of his mad cooking skills), so he can easily fill in for Sophia Petrillo in my fantasy. 





So go ahead and enjoy this cheesecake at midnight whether you have blood sugar or gluten issues and in total Golden Girls style, thank you for being a friend.  That spectacular theme song might just be in your head all day.  🙂


Unbaked Buttered Pecan Crust

The gorgeous pour!

Note: Cheesecake will likely crack during cooling.  Don’t worry.  You would never know it since the sour cream topping covers it beautifully!  This delicious topping completely avoids the need for a water bath while cooking.

Just Topped!

With Swerve sweetener, we didn’t have to worry about the old sweetener issue of stomach distress.  Swerve didn’t cause any of us any discomfort.  We tested this recipe on people that weren’t gluten free or low carb and the response was excellent.  “I can’t tell a difference between this cheesecake and the regular cheesecake”, one person said.  “I like this crust better than the old graham cracker crust”, said another.  “This is low carb and gluten free?  You should sell this cheesecake” was possibly my favorite comment – said by a retired professional baker.

Cheesecake with Buttered Pecan Crust & Sour Cream Topping – Low Carb, Keto, Gluten Free


Servings: 12

Cheesecake with Buttered Pecan Crust & Sour Cream Topping – Low Carb, Keto, Gluten Free

Low Carb, Keto, Gluten Free Cheesecake.


  • Crust:
  • 1 ½ cups finely ground pecans (I just used my Vitamix to grind up chopped pecans until fine)
  • ¼ cup Swerve granulated sweetener
  • 6 tbsp butter (melted)
  • Filling:
  • 3 – 8oz packages of cream cheese (softened)
  • 4 – extra-large eggs
  • 1 cup Swerve granulated sweetener
  • 2 tsp vanilla extract
  • Topping:
  • 8 oz sour cream
  • ¼ cup Swerve granulated sweetener
  • 2 tsp clear imitation vanilla extract (The reasoning for using clear imitation vanilla is so that your topping stays white. You don’t want to use brown vanilla in the topping)


  1. Preheat oven to 350 degrees F.
  2. Crust: Combine crust ingredients (finely ground pecans, sweetener, and butter), and spread/press into 9inch springform pan, going slightly up the sides. Place springform pan on top of a cookie sheet, the cake will leak some clear liquid during baking so don’t skip this step. Set cookie sheet aside.
  3. Filling: In a large mixing bowl, prepare filling by mixing the softened cream cheese with an electric mixer. Add eggs, 1 at a time, beating well after each addition. Add sweetener and vanilla and mix well.
  4. Bake for 50 – 60 minutes or until set.
  5. Let cool for 30 minutes.
  6. Topping: In a small bowl, combine topping ingredients (sour cream, sweetener, and clear vanilla), and stir until smooth. Top cheesecake and chill 8 hours or overnight. Submitted by: ToTemptation.com on 3-18-18


Our cheesecake kept beautifully in the fridge for 3 days (at which point it was gone!).

This cheesecake was super low carb and played beautifully with my blood sugar levels.

Nutrition Facts

Cheesecake with Buttered Pecan Crust & Sour Cream Topping – Low Carb, Keto, Gluten Free


Amount Per Serving
Calories 419
% Daily Value*
Total Fat 41 g 63.1%
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 4 Net Carbs 1.3%
Dietary Fiber 0
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



37 thoughts on “Cheesecake with Buttered Pecan Crust & Sour Cream Topping – Low Carb, Keto, Gluten Free”

  • Made this this afternoon and am looking forward to trying it tomorrow. It certainly looks great and not one crack!

    • Oh, Beverley…I’m so excited for you! I WISH I had one in the fridge right now. That is awesome that it didn’t crack on you. I hope you love it as much as we did! Thanks for your comment and for trying our cheesecake recipe!

    • Made for the 4th, it turned out super good. The crust is to die for. Used a little less swerve as my tastebuds are more sensitive to sugar now. Will make again for sure.

      • Thank you so much, Kerry! We just adore this cheesecake. Great dessert for the 4th of July! Now I’m thinking I need to make one this weekend! 🙂 Thanks again!

  • This beauty is in my oven right now. So glad to have found exactly what I was looking for. Pecan crust and using Swerve, cant wait.

    • Hooray! Thank you, Jan! I was so excited to develop a crust that didn’t make me miss graham crackers and this buttered pecan crust was just the thing! I hope you LOVE it! 🙂 – Meagan

  • I made this recipe because I wanted to get away from Almond Flour. Let me tell you it was a hit with Keto and Non Keto family members. I’m making it again for Thanksgiving and not telling them it’s Keto.

    • Thank you so much, Jaci! That makes me extremely happy! We had the same experience with our family & friends loving it, regardless of Keto or Non Keto members. I’m actually making it for our Thanksgiving dessert too! It is one of my absolute favorites. I love that you are keeping the Keto part top secret…I bet they won’t even guess! 🙂

      • I made this for Thanksgiving and I used Swerve because I ran out of Monkfruit sweetener. I’m not a fan of Swerve. It left an after taste for me personally. I’m making it yet again tonight, for the 3rd time now for a Holiday party tomorrow, with Monkfruit. I’m so excited I can’t wait to have some.

        • Hello Jaci! I’m sorry to hear that. I actually enjoy Swerve more than any of the sweeteners that I have personally tried. It is nice to know what others enjoy though, so thank you for telling me how much you like Monkfruit. I’m so glad you enjoy the recipe…it makes me so happy that you are making it a THIRD time!!! 🙂 🙂 It is one of our treasured family favorites too.

    • Thank you so much, Martha! I am so happy to see your comment! I made it for Thanksgiving too and our son’s fiancé raved about the crust! It is awesome to be able to serve everyone a delicious sugar free dessert without anyone feeling let down. Happy Thanksgiving and thanks again! 🙂

  • This is exactly what I’m looking for to make for my husband’s birthday this weekend. Do you think I can use Swerve confectioners as opposed to granular in order to make it smoother/creamier?

    • Hello Nicole! Absolutely, you can substitute the Swerve confectioners sweetener instead of the granular. Initially I almost did the same but tried it with granular and found it to be super creamy and that it blended well with no issues. Generally I hesitate to use the granular in a cold dessert (for worry it will be crunchy), but it did work out beautifully in this recipe. Let me know how it turns out if you try it the other way! Thanks for visiting our site. We hope you have a wonderful birthday celebration with your husband! – Meagan

  • My wife and I absolutely love this recipe. I used monkfruit sweetener for the crust and filling and Swerve confectioners sweetener for the topping. I also used heavy whipping cream instead of sour cream and a quarter cup of Salted Caramel Jordan’s Skinny Syrup for additional flavor. This is my favorite low carb dessert by far.

  • This is delicious! I did leave out the sour cream topping though, only because I was lazy to make it ☺️ Do you happen to have the nutritional facts without the topping?

    • Thank you so much, Claudia! I am happy you enjoyed it even without the topping. I’m sorry to say that I do not have the nutritional info without the topping though it wouldn’t have added much of anything to the carb count since it is just Swerve, vanilla extract and sour cream. Thanks again!!

    • Claudia, I put the ingredients into MyFitnessPal without the sour cream topping. Here are the results for 12 servings.
      Calories 226, Total Fat 22.1g, Total Carbs 2.6g, Protein 4.4g
      FYI, MyFitnessPal will import the recipes for you as long as you have the web site address.

        • Megan, Please forgive me, I posted too soon, I should have double checked the ingredients that MyFitnessPal plugged in. I was already calculating how much cheesecake I could have in a day, and I realized that those figures had to be incorrect.
          I’m going to recalculate.

  • I am new to Keto and made this. It was excellent!!! I used lemon extract for the topping and it made a really nice, zingy addition. I used 5 small eggs since I did not have extra large. I calculated the nutritional info with the topping, 1/12th of the cake, as follows:
    Calories: 464; Net Carbs: 6g; Protein:9g Fat: 42g

    Thank you for this marvelous recipe.

    • Thank you so much, Lorraine! I am thrilled that you enjoyed it. Great idea about the lemon extract!! I am dreaming about it now and might have to make that for Easter or my hubby’s birthday in the spring. Thanks for letting me know how you made yours and how much you liked it.

  • I made this beautiful cheesecake for my daughter’s birthday and it was a hit! Making another round for Valentines Day. Thank you for sharing this wonderful recipe!

    • Thank you for your sweet message, Cathy! I’m so happy that you and your family enjoyed it! Great idea for a Valentine’s Day dessert…Happy Valentine’s Day!! 🙂 🙂

  • Made this for Easter/ daughters birthday. Looks (no cracks) and tastes AMAZING! Who needs gram crackers, not me. I’m new to baking with alternative sugar and bought the swerve confectioners sugar. And felt that I needed to almost double the amount called for swerve granular sugar. I added cinnamon to the pecan crust. I also changed the sour cream top by adding lemon zest and a tbsp of lemon juice, and substituted the vanilla extract with a fresh vanilla bean. YUM

  • Meagan Meagan Meagan! Let me just say you are a genius and I appreciate you! I had been wanting to make a cheesecake with a pecan crust for a while and finally while hunting pinterest for a few to merge together I ran across your recipe. I made some adaptions to it (added some lemon extract, left off the topping and made in cupcake cups), but it was delicious! I did have some cracking and have to figure out how to prevent that without the water bath stuff (is that possible???) but anyway, I’ll take ugly if it tastes “too legit to quit” LOLLLLLLLLLLLL ok I couldn’t resist myself LOL. Great recipe!

    • Thank you SO MUCH, Dana! 🙂 Your comment really made my day. I love the tweaks you made to the recipe…cupcake cup cheesecakes sound amazing! It was so kind of you to leave me such a nice message. Thanks again!

  • I have that exact cake plate, got it for a wedding present nearly 40 years ago! I also made the cake, never made a cheese cake before. It turned out pretty yummy!

    • Thank you so much, Peggy! I love that we have the same cake plate! I collect cake plates (go figure, I’m gluten free and low carb…lol!). That cake plate is one of my favorites. It is gorgeous! I used to manage a charity resale/consignment shop and I fell in love with it there and had to buy it. I’m so glad you made your first cheesecake! I hope it will be the first of many. Thanks again! 🙂

  • Have made this 3 times now and just love it. My question is what makes this cake leak? what is the fluid that ends up in the foil?

    • Hello, Kerry! I am so happy that you love the cheesecake! I believe it is just some of the excess fat/oil from the high fat content of the buttery nut crust and cheesecake. Thanks again!

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