INGREDIENTS
Crust:
1 1/2 cups
almond flour
1/4 cup
finely chopped pecans
1/4 cup
powdered Swerve Sweetener
1/4 cup
butter, melted
Cheesecake Filling:
12 oz
cream cheese, softened
1/2 cup
[url]homemade Salted Caramel Sauce∞https://alldayidreamaboutfood.com/2014/10/the-best-low-carb-caramel-sauce.html[/url], room temperature (don't add it in hot or it will curdle the cream cheese!)
1/4 cup
Swerve Sweetener
1
large egg
1/2 tsp
vanilla or [url]caramel extract∞http://www.amazon.com/gp/product/B00AFFE2VI/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00AFFE2VI&linkCode=as2&tag=aldaidrabfo05-20&linkId=4UCWCF6VSVHAVAZG[/url]
3 tbsp
heavy cream, room temperature
Topping:
1/4 cup
[url]homemade Salted Caramel Sauce∞https://alldayidreamaboutfood.com/2014/10/the-best-low-carb-caramel-sauce.html[/url]
16
toasted pecan halves (optional)
sea salt