Description
Deliciously creamy and decadent caramel pecan keto cheesecake cups perfect for low-carb dessert lovers.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 cup chopped pecans
- 1/4 cup sugar-free caramel sauce
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut flour, and erythritol. Add melted butter and combine.
- Press the mixture into the bottom of cupcake liners in a muffin tin to form a crust.
- Bake for 10 minutes, then let cool.
- In another bowl, beat cream cheese and powdered erythritol until smooth. Add vanilla extract and heavy cream, mixing well.
- Pour the cream cheese mixture over the cooled crusts.
- Top with chopped pecans and drizzle with sugar-free caramel sauce.
- Refrigerate for at least 2 hours before serving.
Notes
- For a richer flavor, use browned butter in the crust.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg