Sugar-Free Apple Pecan Cheesecake

Serves 8
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Directions

  1. 1Preheat oven to 325°F (160°C) and line an 8-inch (20 cm) pan with parchment paper.
  2. 2Mix almond flour, monk fruit sweetener, melted butter, and salt until crumbly.
  3. 3Press firmly into the pan.
  4. 4Bake for 10–12 minutes until lightly golden.
  5. 5In a bowl, beat cream cheese and monk fruit sweetener until smooth.
  6. 6Add eggs one at a time, mixing gently.
  7. 7Stir in heavy cream and vanilla.
  8. 8Fold in diced apples, keeping visible chunks throughout.
  9. 9Pour the filling over the crust and smooth the top.
  10. 10Bake for 35–40 minutes at 325°F (160°C) until the center is set with a slight softness.
  11. 11Cool completely, then chill for at least 3 hours to firm up the creamy texture.
  12. 12In a small pan, cook diced apples over low heat for 5–6 minutes until tender but still slightly chunky.
  13. 13Arrange softened apple pieces and pecan halves on top of the cheesecake.
  14. 14Heat heavy cream, allulose, and butter over medium heat for 5–7 minutes until thickened and glossy.
  15. 15Let cool slightly, then drizzle generously over the cheesecake, allowing it to drip down the sides.

Ingredients

  • 1.25 cups almond flour
  • 0.25 cup brown-style monk fruit sweetener
  • 0.25 cup butter, melted
  • 0.25 tsp salt
  • 12 oz cream cheese, softened
  • 0.33 cup powdered monk fruit sweetener
  • 2 large eggs
  • 0.5 cup heavy cream
  • 1 tsp vanilla extract
  • 1 cup apple, peeled and diced small
  • 0.5 cup apple, diced
  • 0.33 cup pecan halves
  • 0.5 cup heavy cream
  • 3 tbsp allulose
  • 1 tbsp butter

Equipment

8-inch panparchment paperbowlsmall pan

Tips

  • Dice apples small for even texture inside the cheesecake
  • Let caramel cool slightly before drizzling for thicker ribbons
  • Chill fully for clean slices and a creamy set

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