NO BAKE KETO PECAN CHEESECAKE. With Caramel Topping. 

Oh yummy, Melissa! I'm going to have to fix this for my Birthday! It is Wednesday! I love turtle Cheese cake! I'm diabetic and shouldn't eat TCC! Know I can and not feel guilty! Thanks for sharing! ;)

I typed the direction up for my wife. 1) Prepare an 8 inch springform pan by buttering bottom and sides. Then place a round of parchment paper on bottom. Place in refrigerator until needed. 2) Dump the Crust’s pecans into a food processor and pulse/run until they are finely chopped, but not turned to flour. Add the rest of the Crust ingredients into the food processor bowl and pulse until it all comes together into a round dough-like ball. 3) Remove prepared pan from the refrigerator. Firmly press Crust ball into pan using a spoon and/or clean hands until the Crust reaches all the way to the edge of the circle and is flat and evenly covers the bottom of the pan. Return pan with Crust to the refrigerator. 4) Place the softened-to-room- temperature creme cheese into the mixer bowl and whip until it is smooth. Then add the heavy creme, sweetener and vanilla extract. Whisk until the cheesecake batter is smooth and thick,. 5) Retrieve pan with Crust from the refrigerator and spoon the batter into the pan. Evenly smooth the batter until it is level and flat. Return pan to refrigerator. 6) Place Topping butter into a medium-sized pan set on stove burner set on medium-high heat. Whisk butter until it melts, then foams and starts to turn caramel color. 7) Turn burner heat down to medium-low and add sweetner and heavy creme. Continually whisk until the caramel sauce thickens. Then remove pan from the burner to cool slightly. 8) Retrieve springform pan feom the refrigerator. Sprinkle/place pecans evenly on top of cheesecake batter and drizzle top with the caramel sauce. 9) Cover pan with clingfilm and return to refrigerator until the cheesecake is completely chilled or overnight. 10) Retrieve cheesecake from refrigerator about an hour before serving. Remove springform ring and slide cheesecake with parchment paper onto a cake serving platter. Allow cheesecake to come to room temperature before serving. Enjoy!

This looks very good. Which sweetener did you use? Was it Swerve, I’ve seen you use that before.

Thanks Fred!

How have you been John?

oh no, did the vaccine make you sick?

HAHA I don't know either

I got that little spiral thingy at a thrift store, it is soooo awesome for that kind of thing, I had no idea what it was for but I put it to good use...lol

if I made this over again, I would use swerve sweetener and probably not put sweetener in the crust, the pecans are plenty sweet enough.

awwww thank you

Thank you!

and there is no complaining...lol

My deepest sympathy Melissa. My nephew passed this month as well. I send my prayers for strength and encouragement out to you, your mom and family. I am so glad Joe will be down to be with you at this time.

thank you

thank you

the only tips I can give is don't give up and read ALL labels. You will be amazed at just how junky our food is.

hmmmm....they would probably be delish!

You can try it that way but it wont be keto

Yes, I do...lol He was a character

it's sugar free, you'd be fine! LOL

in my last video I used a quarter cup of veggies when I was supposed to use 3/4 cup...lol I hope nobody catches that one. I didn't even realize it until I was adding the recipe.

I think this cheesecake could have done without all of the added sweetener, once you are off of sugar for a while everything is super sweet.

you could give it a try

for me, I use swerve, it's the best tasting sweetener that my taste buds will accept BUT I've stopped using sweetener in coffee, tea or anything except what I'm baking or cooking and I try to keep that to a minimum. The sweetener is expensive for one and secondly it can't be that good for you.