Pecan Caramel Cheesecake (Low Carb)
THM S, Keto, LCHF
1 1/4 cup almond flour
1/3 cup Sukrin Defatted almond flour (or 2.5 TBS Coconut Flour)
4 – 5 TBS melted butter
3 TBS Sukrin Gold (or 1.5 TBS THM Gentle Sweet)
1 tsp cinnamon
1/2 cup or more chopped pecans (not for
1/3 cup butter
1 TBS THM Gentle Sweet
3 TBS Sukrin Gold
2/3 cup Whipping Cream
Scant 1/8 xanthan gum
Pinch of salt
3 -8oz bricks of cream cheese at room temp*
2 eggs at room temp*
1 egg yolk at room temp*
1/3 cup THM Gentle Sweet
1/3 cup Sukrin Gold
1.5 tsp vanilla extract
1/2 tsp LorAnn Pecan super strength flavouring
2 pinches of salt
1/4 cup whipping cream
1/4 cup whipping cream whipped with 2 tsp or more THM Gentle Sweet
Preheat oven to 350 degrees
Spray or butter 9” spring form pan. (If you’d like to transfer cake to a plate for display, line pan with parchment.)
Whisk flours, sweetener and cinnamon together. Add melted butter and mix together. Press into springform pan. Pour chopped pecans into separate cake pan for roasting. Place both pans of the crust and the pecans in oven. Stir pecans every 2 minutes for 8 minutes, remove pecans from oven. Leave crust in for a total of 12 min or until slightly browned on edges. Let cool at least slightly.
Melt butter, cut in small chunks, in pan over low/med heat. While butter is melting, heat whipping cream in microwave for 1 minute, until just warm. Mix sweeteners in warm cream. When butter starts bubbling whisk until colour starts to turn golden. Whisk in cream/sweetener mixer. Continue whisking until it returns to bubbling, and whisk for 3-4 min. Sprinkle xanthan gum and salt while vigorously whisking. Keep whisking until it’s all combined.
Remove from heat. Let cool slightly, at least 7-10 min, whisking every now and then. Set aside.
**This is not a conventional way but it’s how I like it best right out of the pot. Feel free to use your favourite low carb recipe.
*Room temp ingredients makes for an easy mixing experience and no clumps!
Mix cream cheese and sweeteners in bowl until fluffy. Add 1 egg, mix until combined. Scrape down bowl and beater. Add egg, beat until just combined, scrape bowl. Add egg yolk, extracts and salt and beat until combined. Add whipping cream and STIR in by hand until combined.
Sprinkle 1/3 of roasted pecans on crust. Using a TBS sprinkle some of the caramel over pecans (aprox 1/3 cup caramel). Put remaining caramel in fridge.
Pour batter over crust and toppings.
I place my spring form pan on a stoneware bar pan, then place in the oven. This keeps the temperature even and then there’s no need for a water bath!
Bake cheesecake for 25 min. Check that cake isn’t cracking. Shake pan in oven. Cake is almost done when it still jiggles a little in the middle. (Mine usually bake about 30 min) Turn off oven and leave in oven for another 10 min. Remove from oven.
Let cool. When room temp, cover with foil and refrigerate AT LEAST overnight.
Slide knife around edge and remove pan walls. Heat caramel and drizzle all over cake. Sprinkle with remaining pecans. Optional: garnish with whipped cream, sweetened with THM Gentle Sweet.