Low-Carb Pecan Cream Cheese Pie

Ingredients
For the Crust
1½ cups almond flour
4 tablespoons unsalted butter, melted
2 tablespoons powdered low-carb sweetener
½ teaspoon vanilla extract
Pinch of salt
For the Cream Cheese Filling
8 oz / 225 g cream cheese, softened
1 cup heavy whipping cream, cold
⅓ cup powdered low-carb sweetener
1 teaspoon vanilla extract
½ cup chopped pecans
For the Topping
½ cup chopped pecans
6–8 whole pecan halves
2 tablespoons sugar-free caramel sauce, optional
Instructions
1. Preheat the Oven

Preheat your oven to 350°F / 175°C.

Lightly grease a 9-inch pie dish.

2. Make the Crust

In a medium bowl, combine:

Almond flour
Melted butter
Powdered sweetener
Vanilla
Salt

Mix until the texture resembles moist crumbs.

Transfer the mixture to the prepared pie dish.

Press it firmly and evenly over the bottom and slightly up the sides of the dish.

3. Bake the Crust

Bake for 10–12 minutes, or until the edges are lightly golden.

Remove from the oven and allow the crust to cool completely.

Do not add the filling while the crust is warm, because the cream filling may soften or melt.

4. Prepare the Cream Cheese Mixture

Place softened cream cheese in a mixing bowl.

Beat for about 1–2 minutes until creamy and smooth.

Add the powdered low-carb sweetener and vanilla extract.

Beat again until completely combined.

5. Whip the Cream

In a separate chilled bowl, pour in the cold heavy whipping cream.

Beat with an electric mixer until stiff peaks form.

Be careful not to overbeat it.

6. Combine the Filling

Add about one-third of the whipped cream to the cream cheese mixture and gently stir.

Then fold in the remaining whipped cream.

Use a spatula and fold gently so the filling remains light and fluffy.

Add ½ cup chopped pecans and fold them through the filling.

7. Fill the Pie

Spoon the filling into the completely cooled almond-flour crust.

Spread it evenly with a spatula.

Smooth the top.

8. Add the Pecan Topping

Sprinkle chopped pecans generously over the surface.

Arrange a few whole pecan halves on top for decoration.

If desired, drizzle lightly with sugar-free caramel sauce.

9. Chill

Cover the pie loosely and refrigerate for at least 4 hours.

For the best texture, refrigerate it overnight.

The filling will become firmer and easier to slice after chilling.

10. Serve

Remove the pie from the refrigerator shortly before serving.

For neat slices, dip a sharp knife into warm water, wipe it dry, and then cut.

Repeat between slices.

Serve chilled.

Extra Tips