Hey!
In this video I’m showing you how to make a Pecan Pie Cheesecake bite. It is keto friendly, gluten free and without any added sugar.
This is perfect for the coffee snack or dessert during thanksgiving season.
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Makes around 12 servings
Nutrition per serving:
Calories: 245
Carbs: 3.6g (1.4g net)
Protein: 4.8g
Fat: 23.8g
Ingredients:
Bottom Layer:
120g Almond Flour
60g Butter, melted
30g Sweetener
Cheesecake Layer:
170g Cream Cheese
60g Crème Fraiche
25g Brown Sweetener
25g Sweetener
¾ tsp Vanilla Extract
1 Egg
1 tsp Almond flour
Pecan Layer:
40g Butter
85g Brown Sweetener
40g Heavy Cream
½ tsp Cinnamon
¼ tsp Salt
125g Pecan Nuts
½ tsp Vanilla Extract
Start with the bottom layer. In a bowl add almond flour, butter and sweetener and mix until combined
Press down into an oven pan
Bake in the oven on 175°C|350°F for 10 min
Let cool off
Continue with the cheesecake layer. In a bowl add cream cheese and crème fraiche and mix with an electric mixer until combined
Add brown sweetener, sweetener and vanilla extract and continue mixing until combined
Add the egg and continue mixing until combined
Add the almond flour and mix with a spatula until combined
Pour the cheesecake mix into the oven pan
Bake in the oven on 160°C|320°F for 40 min
Let rest to 1 hour
Store in the fridge for 3 hours
When the time in the fridge is almost over start with the pecan layer. In a pan add butter and let it melt on medium heat
Add brown sweetener and stir until combined
Let boil for 3 minutes. Stir from time to time
Turn the heat off
Add heavy cream, cinnamon, and salt and stir until smooth
Add pecan nuts and stir until they are all covered
Pour into a bowl
Add vanilla extract and mix
Pour the pecan mix over the cheesecake
Spread out evenly
Cut into pieces
Enjoy!
Be aware that the results and nutrition can vary due to different ingredients and brands.
