Print Save Recipe
  • servings:
  • Summary

    I’m using Bel Gioioso mascarpone cheese in place of cream cheese for this dessert because - wait for it (MASSIVE drum roll please) …… Bel Gioioso mascarpone cheese has zero carbs per serving! You’ll need to make this recipe in the morning or the day before so you can let it rest for 8 hours. See notes at the end of the recipe. Use a food processor to pulse pecans until finely ground, but be careful, blink and you’ve moved from ground pecans to pecan butter. I prefer the taste of butter in this crust but if you prefer the coconut oil use it instead.


    1 cup ground pecans

    ½ cup melted butter or coconut oil

    24 ounces Bel Gioioso mascarpone cheese, softened

    6 dropper-fulls liquid stevia or 6 packets stevia, or your sweetener of choice

    1 tablespoon soy flour

    1 cup egg whites

    ¼ cup heavy cream

    1 teaspoon vanilla extract


    Preheat oven to 350°F.

    Mix ground pecans and butter or oil together along with one serving of sweetener. Press crust into the bottom of a spring-form pan or split between two pie plates.
    Blend remaining ingredients in food processor until smooth. You could also use an electric mixer. Take care not to overbeat. Taste and adjust sweetener if needed.
    Pour filling over crust and bake for 60 minutes. Turn oven off, leaving door ajar with cheesecake inside for 60 minutes.
    Refrigerate for 8 hours before eating. DO NOT skip this step. The taste and texture of the cheesecake changes considerably during the resting period. If you break down and eat the cheesecake before allowing it to rest you’ll be rewarded with what tastes more like an egg bake, NOT the cheesecake you worked so hard for.
    Notes on baking a cheesecake: a cheesecake is done baking when it jiggles like Jell-O but isn’t soupy. The top should be just starting to blush with a golden color. If it’s darker than that you’ve probably over baked the cheesecake. Don’t stick a knife or a toothpick in the center; this isn’t a reliable way to test the cheesecake. If the cheesecake shows even one crack, turn the oven off and leave the door ajar for 60 minutes.

    Taste Profile

    Rate This Recipe or Add a Comment

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 505 % Daily Value *
    • Total Fat: 52 g 80.1%
    • Saturated Fat: 28 g 140%
    • Trans Fat: 0 g %
    • Cholesterol: 140 mg 46.67%
    • Sodium: 321 mg 13.36%
    • Calcium: 163 mg 16.29%
    • Potassium: 67 mg 1.92%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.16%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 1 g %
    • Dietary Fiber: 0 g 0%
    • Sugar: 1 g
    • Protein: g
    • Vitamin A 32%
    • Vitamin C 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.