*Keto* Salted Caramel Pecan Cheesecake | #sugarfree | #grahamcrackercrust

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!

I was so impressed with the keto graham crackers used in the s’ mores recipe that I recently shared that wanted to see how they would hold up as the main ingredient for a keto pie/cake crust.

These cinnamon-flavored crackers could work in a lot of low-carb, high-fat recipes, and I have wanted to give a keto cheesecake a try, so here we are—welcome. 🙂

Once you master the simple base recipe, you can easily add additional flavoring, fruit, chocolate drizzling—acquire creative!

You can stop with a plain cheesecake or take it to the next level, love we do in this video, and make it an extra-decadent salted caramel chocolate pecan cheesecake—perfect for the holidays or any day!

Servings: 9″ cake | 16 slices

Almond Flour Crust:

1 cup, almond flour
– 4 tbsp, butter
– 1/2 tbsp, Lakanto (granular sweetener)
– 1/4 tsp, cinnamon
– 1/4 tsp, nutmeg (freshly-shaved if possible)

Graham Cracker Crust:

– 1/2 cup, almond flour
– 1/2 cup, graham crackers (ground in food processor to crumbs)
– 4 tbsp, butter
– 2 tsp, Lakanto (granular sweetener)
– a pinch, cinnamon
– a pinch, nutmeg (freshly-shaved if possible)

Cheesecake Filling:

– 16 oz, softened cream cheese
– 2, eggs
– 1/2 cup, Lakanto (granular sweetener)
– 2 tbsp, Jordan’s Skinny Salted Caramel Syrup
– a pinch of salt (about 1/8 tsp)
– 1 + 1/2 tsp, pure vanilla extract
1 tbsp, lemon juice

Directions:

1. Preheat your oven to 350F
2. make your crust by combining your melted butter, almond flour, sweetener, salt, nutmeg, and cinnamon.
3. Using your springform pan, pat the crust down until it is even—Bake for 8-10 minutes.
4. Now, make your filling. Add your cream cheese into your stand mixer (or bowl) and whip for a few seconds until combined.
5. Add the rest of your ingredients (eggs, sweetener, vanilla, lemon juice, and salt) and mix until combined and creamy smooth! This should take a few minutes.
6. Take your crust out of the oven and pour cheesecake mixture on top.
7. Bake the cake for 45-50 minutes until it’s cooked all the way through.
8. Take the cheesecake out and let it cool for at least 20 minutes.

put the cheesecake in the fridge and let it sit to set up for 2-3 hours. Add your favorite toppings and enjoy!

Caramel/Salted Chocolate Drizzle

1/3 cup, Lily’s salted caramel baking chips
1/3 cup, pecans (chopped)

Directions:

Meltdown chocolate morsels & salted caramel syrup and add to the sauce-drizzling bottle
Add sauce to decorate the cheesecake as desired.

Products Used:

– Keto Graham Cracker Tutorial: https://youtu.be/UujY1z4lxl4

– Lakanto (granular sweetener): https://amzn.to/37YGzm2
– Jordan’s Skinny Syrup (salted caramel): https://amzn.to/3jF4x7L
– 9″ Springform Pan: https://amzn.to/35KmFby
– Emeril Lagasse Airfryer XL (oven works fine, too!): https://amzn.to/31XyGJD

Music (Copyright-free YT Audio Library):
No Starlight Dey Beat
Revenge Body Beat

Contact: wellnessdivachronicles@gmail.com

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