Low-Carb Pecan Pie Cheesecake
Crust:
- 1 cup pecans, ground (100 g/ 3.5 oz)
- 1 cup almond flour (100 g/ 3.5 oz)
- 4 tbsp coconut flour (32 g/ 1.1 oz)
- 1/4 cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
- 1/2 tbsp cinnamon powder
- 1/2 tsp sugar-free vanilla extract
- 4 tbsp melted unsalted butter (60 ml/ 2 fl oz)
Cheesecake filling:
- 2 1/2 cups cream cheese, softened (600 g/ 21 oz/ 1.3 lb)
- 1/3 cup granulated Erythritol or Swerve (65 g/ 2.3 oz)
- Optional: 10-15 drops liquid stevia for extra sweetness
- 1/2 cup sour cream, room temperature (113 g/ 4 oz)
- 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
- 1 tbsp sugar-free vanilla extract
- Optional: 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 3 large eggs, room temperature, lightly beaten
Pecan pie topping:
- 1/3 cup brown sugar substitute such as Swerve or Sukrin Gold or Allulose (53 g/ 1.9 oz)
- 4 tbsp sugar-free maple flavored syrup such as Lakanto or Yacon Syrup or any Choc Zero syrups (60 ml/ 2 fl oz)
- 1 tsp xanthan gum or glucomannan powder
- 1/2 cup unsalted butter (113 g/ 4 oz)
- 2 large eggs
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- 1/4 tsp sea salt
- 2 cups coarsely chopped pecans (218 g/ 7.7 oz)
Instructions
- Adjust the rack to the middle of the oven. To make the crust, combine the crust dry ingredients in a food processor.
- Mix in the butter and vanilla extract. Pour the crust mixture into a lined 9-inch (23 cm) springform pan and press halfway up the sides using your fingers use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes. Note: It is important to press the crust up the sides of the pan also. Try to get it at least 3/4 of the way up. This will help hold the pecan pie filling once it is added to the cheesecake.
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