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Category: |
Category: |
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CRUST |
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Ingredients: |
Ingredients: 2 cups pecans
6 tablespoons butter, unsalted
1 teaspoon vanilla extract
1/4 cup erythritol (or Monkfruit) low carb sweetener
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Directions: |
Directions:Toast the pecans by placing them in a heavy-bottomed pan on medium heat for about 5 minutes. Keep turning them so that they do not burn. Set aside to cool.
Place the pecans in a food processor and blitz until the nuts are ground. Be careful not to over-process as you will end up with pecan butter.
In a bowl, mix the ground pecans, butter, erythritol, and vanilla.
Line a spring-form 8-inch cake tin with parchment paper or spray with coconut oil.
Spoon the crust mixture into the cake tin and spread evenly, pressing down so the base is firm. (Important: it is highly suggested that you place the crust in the freezer for about 15 minutes while preparing the filling.)
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FILLING |
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Ingredients: |
Ingredients: 16 oz cream cheese softened at room temperature
1 1/4 cup heavy cream
1/4 cup erythritol low carb sweetener (confectioner's SwerveŽ works best for the filling)
1 teaspoon vanilla
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Directions: |
Directions:Place the cream cheese in a bowl and whisk until smooth.
Add the cream, erythritol, and vanilla and continue to whisk until the mixture is smooth, thick, and creamy.
Spoon the cream cheese mixture over the crust evenly. |
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CARAMEL SAUCE |
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Ingredients: |
Ingredients: 1/4 cup butter
1/4 cup erythritol
1/2 cup cream, heavy or whipping
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Directions: |
Directions:Melt the butter in a small pan and let it cook, stirring every so often, until fully browned (about 5 minutes) This will give the sauce a deeper caramel flavor.
Add in your low-carb granular sweetener of choice (erythritol, Swerve, or Monkfruit). Let that dissolve for a minute whilst stirring.
Pour in heavy cream and stir until combined. Lower the heat and simmer for a minute.
Cook until you see it getting thicker and stir the sauce intermediately to ensure it does not stick. This should take about 15 minutes. |
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TOPPING |
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Ingredients: |
Ingredients: 1 1/2 cups pecans
1/4 cup low carb caramel sauce (ingredients and recipe below)
1/2 teaspoon salt
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Directions: |
Directions:Mix the pecans with the caramel sauce (recipe for sauce below) and salt until the pecans are evenly covered.
Spoon the pecans on top of the cheesecake.
Place in the fridge to firm for at least 3 hours. Ideally overnight. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:30-45 minutes |
Personal
Notes: |
Personal
Notes: This delicious "doesn't taste like it's healthy" cheesecake (with caramel sauce) contains approximately 5.9 grams of carbs, 3.7 grams fiber, 43 grams fat, 4 grams protein. This is an excellent tasting choice for a low carb/high natural fat, ketogenic, or paleo dessert option. (Those not on a diet LOVE it, too!)
For a change of flavor, you can also substitute rum flavor or chocolate extract in the place of the vanilla extract.
This recipe appears to have many steps, but the total preparation time is only about 30 to 45 minutes (this includes placing the crust in the refrigerator or freezer to solidify while preparing the crust).
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This recipe for Keto Low Carb Pecan Cheesecake is from