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• 1/4 cup organic heavy whipping •
Scrumptious Low-Carb Pecan Pie Cheesecake (Only 4 Grams Net Carbs!)
you, it’s well worth the effort! Here’s how and why to make our healthy, low-carb Pecan Pie Cheesecake for the Holidays. MOST SCRUMPTIOUS, LOWCARB PECAN PIE CHEESECAKE There is something magical about Pecan Pie Cheesecake. It “screams” Holiday deliciousness. But, did you know that the typical pecan pie cheesecake contains about 1/4 cup sugar? Per serving! That’s right, with every slice you’re consuming over 50 grams of sugar and almost 60 grams of carbohydrates. As you know, overconsumption of sugar is deadly. But, there’s good news for this Holiday Season! You can make this delicious Pecan Pie Cheesecake with only 4 grams of net carbs. You’ll still get all the wonderful health benefits of pecans, and none of the sugar. Similar to our Keto Zone Cinnamon Rolls, this recipe takes some work, specialized ingredients, and finesse. But, don’t let that deter
INGREDIENTS Crust: • 1 cup pecans, ground • 1 cup almond flour • 1/4 cup coconut flour • 1/4 cup granulated Erythritol (ie. Swerve) or Allulose • 1 1/2 teaspoons cinnamon • 1/2 teaspoon vanilla extract (preferably sugar-free) • 1/4 cup melted unsalted butter Cheesecake filling:
• 2 1/2 cups cream cheese, soft-
ened • 1/3 cup granulated Erythritol or Swerve or Allulose • 10-15 drops liquid stevia for extra sweetness (optional) • 1/2 cup organic sour cream, at room temperature
• • • •
cream 1 tablespoon vanilla extract, preferably sugar-free 1 teaspoon cinnamon 1/4 teaspoon salt 1 teaspoon baking powder 3 large grass-fed/organic eggs, at room temperature, lightly beaten
Pecan pie topping:
• 1/3 cup low-carb brown sugar • • • • • • •
substitute such as Swerve, Sukrin Gold, or Allulose 4 tablespoon sugar-free mapleflavored syrup 1 teaspoon xanthan gum 1/2 cup unsalted butter 2 large grass-fed/organic eggs 1/2 cup organic heavy whipping cream 1/4 teaspoon sea salt 2 cups coarsely chopped pecan
INSTRUCTIONS Adjust your oven rack to the middle of your oven. Preheat the oven to 320 °F (convection) or 355 °F (conventional). Prepare a 9-inch springform pan by lining with parchment paper or applying butter to the bottom and sides. To make the crust, combine the
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crust dry ingredients in a food processor and pulse until mixed. Add in butter and vanilla extract. Pour the crust mixture into the prepared pan. Press the crust 3/4 of the way up the sides using your fingers. Press crust onto the bottom using a flat-bottomed cup or utensil. Refrigerate the crust for 20 minutes. Meanwhile, begin making the filling. Beat the cream cheese and sweetener in a large mixing bowl with an electric mixer on medium-high speed. Beat until smooth and creamy. Next, add in the heavy cream, sour cream, vanilla, baking powder, cinnamon powder, and salt. Continue to beat until well combined. Lastly, beat in the eggs just until combined. Pour the filling through a finemesh sieve if available, or otherwise work to remove any clumps. Remove pan from refrigerator. Spread filling evenly into the bottom of the pan. Wrap a large baking sheet in foil completely, from underneath to the top-side and up all sides. Fill the baking sheet with water. Place the cheesecake pan in the center of the baking sheet filled with water. Put in the oven and bake for 40 minutes. Meanwhile, prepare the topping. In a medium saucepan, combine the brown sweetener, maple syrup, xanthan gum, and butter. Stirring constantly, cook over medium heat until it reaches a boil. Then, continue to boil for 2 minutes. Remove from heat and let cool while the cheesecake is baking. On the side, whisk the “pie-topping” eggs, salt, and cream together. Then, set aside. Once the cheesecake has baked for 40 minutes, remove it from the oven. Reduce oven temperature to 300 °F (convection) or 340 °F (conventional). Slowly whisk the egg mixture with the cooled syrup until well combined. Add chopped pecans and stir to combine. Gently spoon the topping over the cheesecake. Return cheesecake to the oven and bake for another 40-50 minutes, until the top is golden brown and crisp. If the edges begin to over-brown during baking, remove, cover with foil, and then continue baking. Transfer to a wire rack and cool completely. Cover the cheesecake and refrigerate for at least 4 hours before serving. To serve, run a sharp knife under hot water and carefully dry the blade. Make the first cut. Repeat by See CHEESECAKE on Page 45
