KETO PECAN PIE CHEESECAKE

DIRECTIONS:

TOASTED PECANS & CRUST

Step 1

Preheat oven to 350 degrees.

Step 2

Place pecans on baking sheet. Toast for 5-7 minutes. They should be aromatic but not burned.

Step 3

Remove from oven and set aside. Place oven on 325 degrees for crust and cheesecake.

Step 4

Follow directions for Cheesecake Crust

PECAN PIE FILLING

Step 1

While the crust is cooking, in a small saucepan over medium heat, melt 6 tablespoons butter.

Step 2

Add brown Swerve and cook, stirring occasionally, until starting to bubble and Swerve is dissolved, about 2 minutes.

Step 3

Remove from heat and stir in 1 1/2 cup pecans, eggs, vanilla extract and tapioca flour. Combine.

Step 4

Pour into prepared crust, and set aside.

CHEESECAKE FILLING

Step 1

With an electric mixer on low speed, beat cream cheese for 1 minute until smooth.

Step 2

Add the eggs (one at a time), and continue to beat on low until well combined. Gradually add Swerve Confectioners, and beat until creamy for 1-2 minutes. Scrape down side of bowl as necessary. Add sour cream, and vanilla, and mix until combined.

Step 3

Place springform pan onto a rimmed cookie sheet or roasting pan, and pour cheesecake filling onto crust and pecan pie filling, and carefully smooth top with spatula.

Step 4

Bake for 60-70 minutes until cake jiggles slightly when moved or toothpick inserted in the center comes out clean. Turn off oven and leave cake in for 1 hour, then remove from oven and let cool completely.

Step 5

Note: Cheesecake can be served after it has completely cooled, or cover and refrigerate overnight. Refrigerate cake when storing.

PECAN PIE TOPPING

Step 1

Melt butter in a small saucepan over medium heat.

Step 2

Add brown Swerve and cook until bubbling, about 3-5 minutes.

Step 3

Remove from heat and stir in 1 1/2 cups toasted pecans, 1/3 cup heavy cream and pinch of salt.

Step 4

Let cool to room temperature then spoon over refrigerated or completely cooled cheesecake.