Keto Pecan Pie Cheesecake
24 drops liquid stevia
1 teaspoon vanilla extract
½ cup of butter, cut in small cubes
2 teaspoons arrowroot
½ cup almond flour
½ cup coconut flour
2 (8oz) packages of cream cheese
½ cup sour cream
3/4 cup Swerve granulated sweetener
¼ scoop Quest Baking Mix
1 scoop Quest coconut oil powder
¾ cup water
1 tablespoon butter
2 teaspoons sugar free maple syrup
1 teaspoon vanilla
1 teaspoon xanthan gum
¼ cup swerve confectioner’s sugar
syrup (see above)
1/3 cup butter
2 eggs, beaten
1 ½ cups pecans
1 teaspoon vanilla
- Combine all crust ingredients in a food processor.
- Pulse all ingredients until crumbly and bake in a springform pan at 350 degrees until slightly browned on the edges of the crust. Approximately 10-12 minutes. Allow the crust to cool completely.
- In a large bowl mix cream cheese and sour cream until smooth. It will look thick before the eggs are added.
2.Add eggs one at a time allowing a full minute between adding each egg. Add in Swerve sweetener, Quest baking mix and coconut oil powder. Mix an additional 3 minute.
3.Pour cheesecake mixture into springform pan and smooth out with a spoon.
4.Bake 35 minutes then remove from the oven.
5.While the cheesecake bakes combine all syrup ingredients over medium heat while whisking frequently. The xanthan gum should be added last and whisked quickly to thicken. Set aside to cool.
6.Once cooled slightly add remaining ingredients to syrup mixture and blend well.
7.Once the cheesecake has baked in the oven for 35 minutes, remove cheesecake from the oven and carefully drop pecan mixture over the cheesecake.
8.Bake an additional 30 minutes then turn off the oven, crack open the door and allow to cool in the oven another 30 minutes.
9.Remove from oven and allow to cool completely. Once cool, refrigerate 3 hours or overnight.
Recipe Submitted by Stacie Phillips from Howell, MI. You can see more of her recipes at….
YouTube: Stacie Phillips