Crust Ingredients:

!/2 C. Melted Butter
¼ C. Swerve Granular
1 ½ C. Almond or All-Purpose Flour



Cheesecake Ingredients:

8 Oz. Cream Cheese (Room Temperature)
½ C. Swerve Granular
1 Egg
1 T. Vanilla

Pecan Pie Layer Ingredients:

½ C. Sugar Free Breakfast Syrup
½ C. Swerve Brown
¼ C. Butter
1/2 C. Heavy Whipping Cream
1 t. Salt
1 T. Vanilla
2 C. Chopped Pecans

Easy Directions:

1. Spray and line an 8X8 baking dish with parchment paper. Mix all the crust ingredients together and pat into pan.
2. Bake at 350 for 10-15 minutes and set aside.
3. Using an electric mixer, mix all the cheesecake ingredients together until light and fluffy. Pour onto cooled crust and set aside. Bring a saucepan of the syrup, Swerve, butter and whipping cream to a rolling boil. Let boil for 1-2 minutes, stirring constantly.
4. Remove from heat and add in salt, vanilla and pecans. Spoon onto batter and bake for 30-35 minutes. Let cool and refrigerate overnight!

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