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Blackberry Pecan Cheesecake – Keto

This labor of love is worth the effort!

This blackberry pecan cheesecake offers a wholesome, low-carb twist on a classic dessert while highlighting rich seasonal flavors.

Built on a nutrient-dense crust made from almond flour, pecans, and coconut flour, the base provides both structure and naturally satisfying texture. The filling features a balanced blend of cream cheese, Greek yogurt, and warm cinnamon, creating a creamy, lightly sweetened center that pairs beautifully with keto-friendly or traditional sweeteners.

A buttery pecan topping—enhanced with fresh blackberries—adds both crunch and brightness, transforming the cheesecake into a layered, elegant centerpiece. Baked gently in a water bath for a smooth, even texture, this dessert brings together thoughtful ingredients and classic technique for an indulgence that feels both refined and nourishing.

Ingredients

Pie Crust

  • 1 1/2 cups almond flour
  • 1/2 cup pecans, ground
  • 1/4 cup coconut flour
  • 1/3 cup swerve (or sugar for non-keto)
  • 2 tsp cinnamon
  • 1/4 cup butter, melted

Filling

  • 3 cups cream cheese
  • 1/2 cup Greek yogurt
  • 1/4 cup heavy cream
  • 1/2 cup swerve (or sugar for non-keto)
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 eggs

Topping

  • 1/2 cup butter
  • 1/2 cup swerve (or sugar for non-keto)
  • 2 eggs
  • 1/2 cup heavy cream
  • 1/4 tsp salt
  • 2 cups pecans
  • 1 cup blackberries

Instructions

  1. Mix all of the crust ingredients together & press into a greased springform pan.
  2. Refrigerate the crust for 30 minutes.
  3. Mix all of the filling ingredients together & pour into the springform pan.
  4. Line the springform pan with 2 layers of aluminum foil, place into a casserole dish, and fill it with water.
  5. Bake for 45 minutes at 350.
  6. For the topping, melt the butter and sugar together.
  7. Take the butter mixture off of the heat & add in the remaining ingredients.
  8. Carefully spoon the topping mixture onto the cheesecake, and bake for another 50 minutes.
    • Check the cheesecake occasionally. Place foil on top if the pecans are beginning to burn.
  9. Let the cake cool at room temperature for an hour before refrigerating for several hours.