Low Carb Caramel Pecan Cheesecake Recipe (Induction

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/8 tsp Caramel flavoring
  • 1 Pinch Salt
  • 1/16 tsp Stevia powder or other sweetener, white
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 2 tbsp Butter, unsalted
  • 8 oz Cream cheese
  • 1/2 cup Heavy cream

Found on lowcarb-ology.com

Description

Ingredients

• 8 oz cream cheese, room temperature
• 1/2 cup heavy cream
• 1/8 teaspoon caramel flavoring
• 1/2 teaspoon vanilla
• 1/16 teaspoon white stevia powder or other sweetener to taste (2 packets)
• 1 cup finely chopped pecans
• 2 tablespoons unsalted butter
• Pinch of salt

Directions

• With the paddle attachment beat the cream cheese, vanilla, and caramel until well blended.
• Switch to the whips and add the cream.
• Whip until the consistency is thick, dense, and creamy.
• Add the stevia or other sweetener and adjust until its the way you like it.
• Melt the butter.
• Mix the pecans and the salt, then add the butter. Mix until well blended.
• Reserve a tablespoon or two for the topping.
• Press 1 tablespoonful of the nut mixture in the bottom of each of 4 custard cups or 6 small widemouth jelly jars.
• Spoon the cheese mixture into each cup.
• Smooth the top and sprinkle with the reserved nut mixture.
• Chill for at least 4 hours.

Nutrition