Toast the pecans by placing them in a heavy bottomed pan on a medium heat for about 5-8 minutes. Keep turning them so that they do not burn. Set aside to cool
Place the pecans in a food processor and blitz until the nuts are ground. Be careful not to over process as you will end up with pecan butter.
In a bowl, mix the ground pecans, butter, erythritol and vanilla.
Line a spring-form 8-inch cake tin with parchment paper.
Spoon the base mixture into the cake tin and spread evenly, pressing down so the base is firm. Place in the fridge to firm whilst you make the filling
Place the cream cheese in a bowl and whisk until smooth.
Add the erythritol and vanilla and continue to whisk until the mixture is smooth, thick and creamy.
In another whisk the cream until thick. Fold into the cream cheese mixture.
Spoon the cream cheese mixture over the base evenly.
Mix the pecans with the caramel sauce and salt until the pecans are evenly covered.
Spoon the pecans on top of the cheesecake.
Place in the fridge to firm for at least 3 hours. Ideally overnight.
Caramel Sauce Recipe: https://divaliciousrecipes.com/easy-sugar-free-caramel-sauce/The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.