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