Ingredients
2 cups finely chopped fresh pecan
1 tsp pure vanilla extract
3 tbsp Kerrygold unsalted butter, melted
2-3 tbsp Keto approved sweetener, I used Pyure
Mix all ingredients together and place in butter greased aluminum pie pan. Press evenly around pie pan and bake 8-10 minutes on 350. Once done, remove and let cool.
Cheesecake filling
2 8oz full fat cream cheese, softened
1/4 cup keto approved sweetener
1/2 tsp pure vanilla extract
1 cup heavy whipping cream
2 tsp lemon juice
Mix cream cheese, sweetener, vanilla extractamd lemon juice in mixing bowl until smooth. Add in heavy whipping cream and mix until thick and smooth. Place cheesecake mixture in cooled pie pan over crust. Put in fridge for 1 hour.
Pecan Topping
1 1/2 cup roughly chopped pecans
4 tbsp Kerrygold unsalted butter
2 tbsp heavy whipping cream
1/3 cup swerve brown sugar
1/2 tsp pure vanilla extract
In sauce pan over medium heat, add brown sugar, heavy whipping cream and butter. Heat until it comes to a low boil and simmer until dark brown. Remove from heat and add pecans and vanilla extract. Once mixed well, add to top of cheesecake and place back in the refrigerator.
