Maple Pecan Cheesecake - A delicious grain-free cheesecake recipe.
You may have seen on my socials lately that it was my husband's birthday.
What do you mean you're not following me?
Get over there and do it. Do it now.
As I was saying, instead of a birthday cake I made these cheesecakes.
They are so delicious, grain-free and low carb. And they
just happen to be his all-time favourite dessert.
Winning on all fronts.
Enjoy!
Ingredients
Serves 6
1 cup of pecans
60 grams of butter
250 grams of cream cheese
1/2 cup of cream
1 teaspoon of vanilla extract
1 Tablespoon of maple syrup (sugar-free for low carb)
1/4 cup of sweetener of choice
Pinch of salt
Method
Pre-heat oven to 180° C
Blitz the pecans in a food processor, or chop with a knife, until they are in small pieces.
Melt the butter in the microwave and mix through nuts.
Spread out onto a lined baking tray and roast until golden brown (approx 10 minutes)
Stir regularly and keep a close eye on them as they can burn very quickly.
Place the cream cheese in the bowl of a stand mixer and beat on low until smooth.
Add vanilla, maple syrup and sweetener and mix until combined.
Add cream, mixing on low until combined.
Beat on medium-high until thick and fluffy.
Remove pecans from the oven and sit aside until cooled.
Put aside a spoonful for the top of each jar.
Spoon the pecans over the bottom of the jars.
Top with the cheesecake mixture and garnish with reserved pecans.
Sprinkle with sea salt.
If desired, drizzle with additional maple syrup before serving.
