Ingredients
Crust:
- 2 cups Pecans
- 6 tablespoons Salted butter melted
- 1 teaspoon Vanilla extract
- 1/4 cup Low-carb sweetener such as Swerve or monk fruit Swerve is erythritol
Cheesecake filling:
- 16 ounces Softened cream cheese
- 1 cup Heavy whipping cream
- 1/4 cup Low-carb sweetener such as Swerve or monk fruit Swerve is erythritol
- 1 teaspoon Vanilla
Servings: servings
Instructions
- Toast the pecans by baking them in the oven at 325 degrees for 10 minutes. Stir halfway through baking to ensure they brown evenly.
- Place the toasted pecans in a blender and blend until ground. Be careful not to over process.
- In a bowl, mix the ground pecans, butter, sweetener, and vanilla to form the crust mixture.
- Line a cheesecake or pie pan with parchment paper.
- Pour the crust mixture into the pan and press down.
- Place the cream cheese in a bowl and mix with a hand mixer until smooth.
- Add the heavy whipping cream, sweetener, and vanilla and continue to mix until it is smooth, thick, and creamy.
- Spoon the cream cheese mixture evenly over the crust with a spatula.
- Refrigerate for at least one hour.
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