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 Oz. 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 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 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 a 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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