CARAMEL PECAN CHEESECAKE (LOW CARB )

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Ingredients

Cheesecake Filling
8 oz cream cheese room temperature
1/2 cup heavy cream
1 tablespoon caramel syrup , sugar free - I used Torani
1/2 teaspoon vanilla
1/3 cup powdered Swerve sweetener
Crust
1 cup pecans toasted and finely chopped
2 tablespoons unsalted butter
Pinch of salt
1 tablespoon powdered Swerve sweetener
1/2 tablespoon Belgian Cookie Syrup , sugar free - I used Torani

Instructions

Cheesecake Filling

  • With the paddle attachment beat the cream cheese, vanilla, and caramel syrup until well blended.
  • Switch to the whips and add the cream.
  • Whip until the consistency is thick, dense, and creamy.
  • Add the powdered Swerve sweetener and adjust until it's as sweet as you like it.
  • Crust
  • Melt the butter.
  • Mix the pecans and the salt, then add the butter. Mix until well blended.
  • Stir in the syrup and the powdered swerve.
  • 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.

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