KETO PECAN PIE CHEESECAKE
I made this today for Thanksgiving. my first time using Swerve. I’m not a fan of the cooling effect, but it’s worth the sacrifice for a yummy treat. My topping practically evaporated once the heavy whipping cream was added – not a bad thing, it made a almost candy like topping vs a wet caramel one. All in all it was fantastic, my family enjoyed it & I’ll be making it again for friends & family at Christmas. Thanks so much for sharing your recipes & knowledge.
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INGREDIENT YOU WILL NEED:
Chееѕесаkе Lауеr
- 16 oz Cream Chееѕе
- 1 сuр Swеrvе Confectioner Swееtеnеr, оr рrеfеrrеd ѕwееtеnеr
- 2/3 cup Hеаvу Whірріng Crеаm
- 2 tѕр Vаnіllа Extrасt
Caramel Lауеr
- 5 tbsp Buttеr; dіvіdеd
- 1/2 сuр Swеrvе Cоnfесtіоnеr Sweetener , оr сhоісе оf ѕwееtеnеr
- 2 tbѕр Hеаvу Whірріng Cream
- 1/2 tsp Vаnіllа Extrасt
- 1 1/2 сuр Chорреd Pесаnѕ
Cruѕt
- 1 1/3 сuр Pесаnѕ
- 1 tbѕр Cacao Powder
- 2 tbѕр Swerve Cоnfесtіоnеr Sweetener , оr рrеfеrrеd ѕwееtеnеr
- 1 tѕр Vаnіllа Extrасt
- 3 tbsp соld buttеr
STEPS TO MAKE:
Crust
- First you must preheat Oven to 350.
- Place all crust ingredients in food processor and pulse until soft dough forms.
- Press dough into greased 7 inch springform pan.
- Bake for 12-15 minutes. Set aside, let cool.
Cheesecake layer
- In large mixing bowl, place softened cream cheese and beat for 3 minutes until completely smooth. Add swerve, or preferred sweetener and beat additional 3 minutes.
- and then add heavy whipping cream and vanilla. Whip for 5-7 minutes or until mixture is completely smooth.
- Pour mixture onto cooled (or mostly cooled) crust and spread evenly. Place in freezer while you prepare final layer.
Caramel pecan layer
- In skillet or saucepan over medium-low heat add 4 tbsp butter. Once butter is almost completely melted add swerve, or choice of sweetener. Stir frequently with rubber spatula and watch closely as it turns golden brown.
- Once it is light or golden brown, add heavy cream and pecans. Continue gentle stirring frequently until dark golden brown. Turn off heat and add final tablespoon of butter. Let mixture cool for 10 minutes.
- Mixture should still very hot but cooled from the near boiling point. Remove cheesecake from freezer and pour caramel pecan mixture over top, using rubber spatula to even layer. Try to make sure all pecan pieces are flat and level with caramel for best results. You may need to press them down gently or gently move pan back and forth to level.
- Place in fridge overnight to completely cool. If mixture is not completely cool when cut into, the top layer will not stay together.
- Place in freezer for 2-3 hours before you’re going to eat it. Freezing it will firm up the cheesecake layer and allow you to slice through the top layer without it cracking.
- and for the notes: (1) You may use the sweetener of your choice. I prefer confectioners Swerve and have not tried this with other sweeteners so I’m not sure what amounts should be substituted. (2) You may use unsweetened cocoa powder in place of cacao, you may need to add additional sweetener,to taste. (3) Make sure top pecan layer is completely cooled before cutting or it may fall apart. (4) The cheesecake layer is a no-bake cheesecake. The only thing cooked in the oven in this recipe is the crust. (5) Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
- It’s simple and so good. Enjoy.
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