BASE 2 cups pecans 6 tablespoons butter, 1 teaspoon vanilla extract ¼ cup low carb sweetener FILLING 16 oz cream cheese r 1 ¼ cup heavy cream ¼ cup low carb sweetener 1 teaspoon vanilla TOPPING 1 ½ cups pecans ¼ cup low carb caramel sauce ½ teaspoon salt
Toast the pecans by placing them in a heavy bottomed pan on a medium heat for about 5-8 minutes.
In a bowl, mix the ground pecans, butter, erythritol and vanilla
Place the cream cheese in a bowl and whisk until smooth. Add the cream, erythritol and vanilla and continue to whisk until the mixture is smooth, thick and creamy.
Chill in the fridge for at least 4 hours. Eat and enjoy!
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