Browned Butter Caramel Pecan Cheesecake(Sugar-Free/Low Carb)



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


Check out this holiday time special using our goodies mixed into a special recipe.

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This cheesecake is made with two of my favorite @marigold products! This crust is not only packed with delicious and rich browned butter flavor but it’s also packed with some incredible grass-fed whey isolate! I think we should begin a new trend of post-workout cake instead of shake 🤣 Also if you haven’t tried their incredible nuts then you are seriously missing out! They are keto-friendly perfection👌🏻 Anyway y’all… here is how you make it!
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Ingredients:
Crust-
1/2 cup marigold unflavored whey isolate
1/2 cup almond flour
1/3 cup @sukrin golden sweetener
1/2 cup browned butter( melt butter in a saucepan over medium heat until golden brown)
4 drops @oooflavors graham cracker flavor
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Filling:
2 (8oz)pkg cream cheese
2/3 cup powdered sweetener
1/4 cup browned butter
3 eggs
1/3 @marigold texas praline pecans, chopped
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Directions:
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Preheat oven to 350 and grease pan ( I am using a 6-inch removable bottom)
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1.Add whey isolate, almond flour, and sweetener to a bowl and whisk to combine. Add butter and flavoring and mix well. Press crust into the bottom of pans bringing it up the sides an inch or two.
2.Add cream cheese, powdered sweetener, and browned butter to a bowl. Whip on low speed until fully combined. Still, at low speed add in one egg at a time until fully mixed. You want to avoid whipping any cheesecake at high speeds to prevent adding air and getting cracks. Fold in pecans.
3.Pour cheesecake filling over crust and spread evenly out. put pan on a baking sheet to catch any butter run out.
4.Bake for 50-55 minutes. cool 8 hours and decorate however you love! I drizzled some @sukrin Carmel syrup and added more Marigold pecans around the perimeter. I also added a white chocolate cinnamon drizzle to the center and topped the pecans with flake salt.
5.Once chilled and set cut and enjoy!!!

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