Pecan Pie Mini Cheesecakes

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Pecan Pie Mini Cheesecakes

Using a silicon muffin tin makes these mini cheesecakes easy to remove from the pan; or use a regular muffin pan and liberally coat the sides with coconut oil. This recipe uses erythritol, a keto-friendly sweetener, instead of sugar; you can also use xylitol. Make this dessert the night before the big event, and remove from pan just before serving.

For more about this recipe: Keto Thanksgiving

  • 6Servings


  • 1 cup pecans

  • 1/4 cup melted butter or coconut oil 

  • 1/4 cup plus 1 Tbs. erythritol

  • Pinch of salt

  • 4 oz. softened cream cheese

  • 2 eggs

  • 1 tsp. vanilla extract

  • 12 toasted pecan halves


  1. Preheat oven to 350°F. Process pecans in food processor until very fine, about the texture of cornmeal. With food processor running, drizzle in butter, and add 1/4 cup erythritol and salt. Divide pecan crust evenly between cups of a 6-cup muffin tin. Bake 5 minutes, until just golden. Remove from oven, and set aside.
  2. While crusts bake, combine cream cheese, eggs, vanilla, and remaining erythritol in a standing mixer or large bowl. Beat in standing mixer or with an electric hand mixer until creamy and smooth, about 5 minutes.
  3. Pour cheesecake mixture over crust in muffin cups. Bake 15 minutes; mixture will look soft, but will firm up with cooling. Remove from oven and let cool briefly.
  4. Gently press one or two pecan halves into top of each cheesecake. Refrigerate pan at least 4 hours, or overnight.
  5. To serve, remove muffins from tin, divide among individual plates, and serve immediately.

Nutrition Information

  • Calories: 310
  • Carbohydrate Content: 14 g
  • Cholesterol Content: 100 mg
  • Fat Content: 31 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 11 g
  • Sodium Content: 170 mg
  • Sugar Content: 2 g
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