cheesecake - Dr. Don Colbert, MD Dr. Don Colbert, MD Faith-Based Integrative Medicine, Nutrition and Wellness Fri, 30 Oct 2026 20:24:55 +0000 en-US hourly 1 https://wordpress.org/?v=7.1.3 https://drcolbert.com/wp-content/uploads/2024/03/cropped-3-32x32.png cheesecake - Dr. Don Colbert, MD Dr. Don Colbert, MD 32 32 Scrumptious Low-Carb Pecan Pie Cheesecake (Only 4 Grams Net Carbs!) https://drcolbert.com/low-carb-pecan-pie-cheesecake/ Tue, 15 Dec 2020 09:00:00 +0000 https://drcolbert.com/?p=11294 Most Scrumptious, Low-Carb Pecan Pie Cheesecake from Dr. Colbert’s Keto Zone kitchen: 25 ingredients, 4g net carbs per serving, 2 min to 50 min cook time. Physician-designed, made with real food.

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There is something magical about Pecan Pie Cheesecake. It “screams” Holiday deliciousness. But, did you know that the typical pecan pie cheesecake contains about 1/4 cup sugar? Per serving! That’s right, with every slice you’re consuming over 50 grams of sugar and almost 60 grams of carbohydrates.

As you know, overconsumption of sugar is deadly.

But, there’s good news for this Holiday Season! You can make this delicious Pecan Pie Cheesecake with only 4 grams of net carbs. You’ll still get all the wonderful health benefits of pecans, and none of the sugar.

Similar to our Keto Zone Cinnamon Rolls, this recipe takes some work, specialized ingredients, and finesse. But, don’t let that deter you, it’s well worth the effort! Here’s how and why to make our healthy, low-carb Pecan Pie Cheesecake for the Holidays.

Keto Zone Recipe

Most Scrumptious, Low-Carb Pecan Pie Cheesecake

Cook Time2 min–50 min
Net Carbs4g
Calories436

Ingredients

  • 1 cup pecans, ground
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup granulated Erythritol (ie. Swerve) or Allulose
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon vanilla extract (preferably sugar-free)
  • 1/4 cup melted unsalted butter
  • 2 1/2 cups cream cheese, softened
  • 1/3 cup granulated Erythritol or Swerve or Allulose
  • 10-15 drops liquid stevia for extra sweetness (optional)
  • 1/2 cup organic sour cream, at room temperature
  • 1/4 cup organic heavy whipping cream
  • 1 tablespoon vanilla extract, preferably sugar-free
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3 large grass-fed/organic eggs, at room temperature, lightly beaten
  • 1/3 cup low-carb brown sugar substitute such as Swerve, Sukrin Gold, or Allulose
  • 4 tablespoon sugar-free maple-flavored syrup
  • 1 teaspoon xanthan gum
  • 1/2 cup unsalted butter
  • 2 large grass-fed/organic eggs
  • 1/2 cup organic heavy whipping cream
  • 1/4 teaspoon sea salt
  • 2 cups coarsely chopped pecan

Instructions

  1. Adjust your oven rack to the middle of your oven. Preheat the oven to 320 °F (convection) or 355 °F (conventional). Prepare a 9-inch springform pan by lining with parchment paper or applying butter to the bottom and sides.
  2. To make the crust, combine the crust dry ingredients in a food processor and pulse until mixed. Add in butter and vanilla extract.
  3. Pour the crust mixture into the prepared pan. Press the crust 3/4 of the way up the sides using your fingers. Press crust onto the bottom using a flat-bottomed cup or utensil.
  4. Refrigerate the crust for 20 minutes.
  5. Meanwhile, begin making the filling. Beat the cream cheese and sweetener in a large mixing bowl with an electric mixer on medium-high speed. Beat until smooth and creamy.
  6. Next, add in the heavy cream, sour cream, vanilla, baking powder, cinnamon powder, and salt. Continue to beat until well combined. Lastly, beat in the eggs just until combined.
  7. Pour the filling through a fine-mesh sieve if available, or otherwise work to remove any clumps. Remove pan from refrigerator. Spread filling evenly into the bottom of the pan.
  8. Wrap a large baking sheet in foil completely, from underneath to the top-side and up all sides. Fill the baking sheet with water. Place the cheesecake pan in the center of the baking sheet filled with water. Put in the oven and bake for 40 minutes.
  9. Meanwhile, prepare the topping. In a medium saucepan, combine the brown sweetener, maple syrup, xanthan gum, and butter. Stirring constantly, cook over medium heat until it reaches a boil. Then, continue to boil for 2 minutes. Remove from heat and let cool while the cheesecake is baking.
  10. On the side, whisk the “pie-topping” eggs, salt, and cream together. Then, set aside.
  11. Once the cheesecake has baked for 40 minutes, remove it from the oven. Reduce oven temperature to 300 °F (convection) or 340 °F (conventional).
  12. Slowly whisk the egg mixture with the cooled syrup until well combined. Add chopped pecans and stir to combine. Gently spoon the topping over the cheesecake.
  13. Return cheesecake to the oven and bake for another 40-50 minutes, until the top is golden brown and crisp. If the edges begin to over-brown during baking, remove, cover with foil, and then continue baking.
  14. Transfer to a wire rack and cool completely. Cover the cheesecake and refrigerate for at least 4 hours before serving.
  15. To serve, run a sharp knife under hot water and carefully dry the blade. Make the first cut. Repeat by rinsing the blade under hot water, carefully dry it, and make the next cut. Enjoy!
Per Serving
Calories 436
Fat 44g
Net Carbs 4g
Fiber 5g
Protein 9g

Nutrition figures are those originally published with this recipe and are approximate — they vary with brands, substitutions and portion size.

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Another Low-Carb Sweetener Option for Chilled Desserts

If you’re able to get your hands on some for this dessert, try using allulose low-carb sweetener instead of erythritol in this dessert. When using erythritol in chilled desserts, they may become a bit crystallized, giving it an uneven texture. This isn’t a huge problem, but it can be avoided with allulose. It can be used directly in place of erythritol, in the same amounts. It has the same carb count. However, it is slightly more pricey.

Why Eat Pecans Now and Throughout the Year?

This dessert doesn’t just omit the sugar. It also brings all the nourishment of pecans! What do they do in the body? Pecans:

  • Support bone health, especially in women (1). They are a good source of manganese, copper, and zinc, minerals known to promote bone density and health.
  • Improve brain health, especially in those who are seeking treatment after alcohol abuse (2). Pecan’s thiamine helps the brain recover and repair.
  • Reduce free radical damage and brain degradation by neutralizing free radicals. Pecans’ nutrients also help improve brain dopamine and galactose pathways.
  • Support heart health by promoting healthy blood pressure levels and improved cholesterol (3). Pecans provide plant sterols, antioxidants that can reduce oxidation of LDL cholesterol, and healthy fats to support heart health (4).

To read all about the health benefits of pecans, check out this post and Pecan Tartlet Recipe.

Bottom Line

Just because you’re healthy and eating low-carb doesn’t mean you have to skip scrumptious desserts. Indeed, we’ve saved the most scrumptious one just for you? Enjoy our healthy Low-Carb Pecan Pie Cheesecake this Holiday Season!

The post Scrumptious Low-Carb Pecan Pie Cheesecake (Only 4 Grams Net Carbs!) appeared first on Dr. Don Colbert, MD.

]]> 11294 Detox Pumpkin “Cheesecake” https://drcolbert.com/detox-pumpkin-cheesecake/ https://drcolbert.com/detox-pumpkin-cheesecake/#comments Wed, 29 Nov 2017 09:00:00 +0000 https://drcolbert.com/?p=6818 Detox Pumpkin "Cheesecake" from Dr. Colbert’s detox kitchen: 11 ingredients. Physician-designed, made with real food.

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As Autumn comes to a close and Winter rolls around, you may be becoming sick and tired of all things pumpkin, but this pumpkin cheesecake recipe will certainly change your mind!

Traditional cheesecake is loaded with unsavory ingredients like dairy, gluten, and refined sugar. Luckily, you don’t have to sacrifice your health to enjoy this delicious treat!

The gluten-free crust is made with nothing but almonds and dates.

Soaked cashews substitute for dairy and raw honey is used in place of refined sugar.

Both tasty and healthy, this pumpkin cheesecake is sure to be loved by everyone in the family!

*This recipe requires a springform pan.

Detox Recipe

Detox Pumpkin “Cheesecake”

Chill Time1 hour–12 hours

Ingredients

  • 2 cups organic almonds, blanched
  • 1 cup organic dates
  • 2 cups organic cashews, raw
  • 2 cups organic pumpkin, grated
  • 1/2 cup organic coconut oil
  • 3 tbsp organic lemon juice
  • 1/4 cup raw honey
  • 1 tsp organic vanilla powder
  • 4 tsp organic cinnamon
  • 1 tsp organic nutmeg
  • 1 tbsp fresh organic ginger root, grated

Instructions

  1. Soak cashews in water for 1-12 hours and drain.
  2. Blend the almonds and dates until well combined.
  3. Spread the mixture into the bottom of a spring-form pan.
  4. Clean almond-date remnants from the processor.
  5. Blend the rest of the ingredients until a creamy consistency is achieved.
  6. Pour this mixture into spring-form pan on top of the almond-date mix.
  7. Smooth the surface.
  8. Cover the cake with aluminum foil.
  9. Place in the freezer for at least 4 hours to set.
  10. Transfer to the refrigerator at least one hour before serving.
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