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