Crust Ingredients:

1 C. All-Purpose or Almond Flour
1/3 C. Swerve Brown
¼ C. Chopped Pecans
6 T. Chilled Butter, Cubed

Filling Ingredients:

4 Packages of 8 Ounce Cream Cheese
1 C. Swerve Granular
1/3 C. Swerve Brown
¼ C. All-Purpose or Almond Flour (Plus 1 t.)
3 T. Heavy Whipping Cream
1 T. Vanilla
4 Eggs
1 C. Lily Dark Chocolate Chips (No Sugar Added) Melted
¼ Sugar Free Carmel Sauce OR (Make No Sugar Baker’s Carmel Sauce by bringing to a boil 1 C. Swerve Brown, ½ C. Sugar Free Maple Breakfast Syrup and ½ C. No Sugar Caramel Coffee Syrup—remove from boiling heat and add in 1 T. Vanilla and 1 T. Cornstarch)
½ C. Chopped Pecans

Easy Directions:

Spray a 9-in springform pan. In a small bowl, combine all the crust ingredients until crumbly. Press into bottom of the pan. Bake at 325 for 15 minutes. Set aside and let cool. In large mixing bowl, beat cream cheese and both Swerves until creamy. Beat in ¼ C. flour, cream and vanilla. Add eggs and until to mix well. Remove 1 cup of batter to a small bowl and stir in melted chocolate chips. Spread this chocolate layer over the crust. In another small bowl, mix your caramel sauce with 1 t. flour and pecans. Add this layer to the cheesecake. Top with remaining cheesecake batter.
Bake at 325 for 1 Hr and 15-20 minutes. Cool for 10 minutes on kitchen countertop. Loosen sides from pan with a knife and let cool for another 60 minutes. Place in refrigerator overnight. When ready to serve, you can add extra whipped cream, pecans and caramel sauce! Delightful!

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