These are delicious! I wrote out the recipe after I added, tasted, dumped, tasted ... and crested these! here is what I came up with!
INGREDIENTS:
Crust:
1 cup pecans crushed
1 cup almond flour
4 oz. coconut flour
1/4 cup monk fruit or sugar replacement
1/2 tbsp. cinnamon
1/2 tsp vanilla extract
4 tbsp. melted unsalted butter
Filling:
8 oz. cream cheese softened
* 3/4 cup heavy cream
* 1/4 cup monk fruit
* 1 tsp vanilla extract
Pecan pie topping:
1/3 cup monk fruit or sugar replacement
2 tbsp. Lakanto sugar free maple syrup
1/2 cup butter
1/2 cup heavy whipping cream
1 cups coarsely chopped pecans
INSTRUCTIONS:
Crust:
Mix all dry ingredients, add in vanilla and butter
Place a spoonful of mixture in cupcake tin and press it all down
Filling:
Place all filling ingredients in the kitchen aid and mix till it’s whipped well and thick like a cheesecake filling
Put a spoonful on top of the crust
Make the topping
Pecan pie topping:
Mix again in mixer and place spoon fill on top of cheesecake filling
Top it all off with a few pecans and place in fridge for 1 hour to chill -
That easy!
ENJOY!
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