Keto pecan cheesecake

Ingredients:

BASE

• 2 cups pecans
• 6 tablespoons butter, unsalted
• 1 teaspoon vanilla extract
• 1/4 cup erythritol low carb sweetener

FILLING

• 16 oz cream cheese softened at room temperature
• 1 1/4 cup heavy cream
• 1/4 cup erythritol low carb sweetener
• 1 teaspoon vanilla

TOPPING

• 1 1/2 cups pecans
• 1/4 cup low carb caramel sauce
• 1/2 teaspoon salt

Instructions:

• Toast the pecans by placing them in a heavy bottomed pan on a medium heat for about 5-8 minutes. Keep turning them so that they do not burn. Set aside to cool

BASE

• 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.
• Spoon the base mixture into the cake tin and spread evenly, pressing down so the base is firm. Place in the fridge to firm whilst you make the filling

FILLING

• 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 base evenly.

TOPPING

• Mix the pecans with the caramel sauce 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.

NUTRITION

Serving: 1sliceCalories: 406kcalCarbohydrates: 5.9gProtein: 4gFat: 43gFiber: 3.7g