Low Carb Pumpkin Cheesecake with Pecans and Caramel Sauce

INGREDIENTS

CRUST

• 1 3/4 cup almond flour
• 2 tbsp steviva blend (or sweetener to equal 1/4 cup sugar)
• 1/2 cup butter, melted

FILLING

• 2 8 oz packages of cream cheese
• 1/2 lb ricotta cheese
• 1/4 cup sour cream
• 1 1/2 cups pureed pumpkin
• 3 large eggs plus 1 egg yolk
• 3/4 cup steviva blend (or sweetener to equal 1 1/2 cup sugar)
• 2 tbsp white flour
• 1/2 tsp ground cinnamon
• pinch nutmeg
• pinch of cloves
• 1 tsp vanilla extract

TO SERVE

• 1 recipe Sugar Free Caramel Sauce *
• chopped pecans*

DIRECTIONS
Preheat oven to 350 degrees.

CRUST

Combine crust ingredients and pat out into the bottom of a 9″ springform pan. Set aside

FILLING

Beat cream cheese with hand mixer until smooth. Add remaining ingredients. Beat until well combined. Pour into pan. Bake for 1 hour.
Allow to cool slightly before chilling in the refrigerator for at least 4 hours.

Serve with pecans and Sugar Free Caramel sauce.

Serves 12

Nutritional Info *(Caramel Sauce and pecans not included in nutritional info.)

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 375.5

• Total Fat: 30.9 g
• Cholesterol: 134.1 mg
• Sodium: 237.5 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 2.8 g
• Protein: 10.8 g

Sugar Free Caramel Sauce

INGREDIENTS

1 tsp molasses
1/4 cup steviva blend or sweetener that equals 1/2 cup sugar
1/4 cup butter,
1/2 cup heavy cream
1/4 tsp xanthan gum

DIRECTIONS

In a small saucepan, over medium heat add molasses, steviva and butter. Allow butter to melt and steviva to dissolve completely stirring occasionally (about 5 minutes).
Whisk in heavy cream and xanthan gum. Cook until thickened. Chill until ready to serve, or serve warm over ice-cream, apple pie, etc.
Will thicken even more upon refrigeration.

Makes 1 cup total

Servings: 1 1/3 tbsp each. 12 servings

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 70.1

• Total Fat: 7.5 g
• Cholesterol: 23.9 mg
• Sodium: 31.0 mg
• Total Carbs: 0.7 g
• Dietary Fiber: 0.1 g
• Protein: 0.2 g

Low Carb Peanut Butter Cookies

INGREDIENTS

1 cup peanut butter
1 egg
1/2 cup steviva blend
1 tsp vanilla
pinch sea salt

DIRECTIONS

Combine all ingredients. Place mounds on parchment lined cookie sheet. Flatten slightly with the back of a fork.

Optional: add a couple of chocolate chips to the top of each cookie.

Bake at 350 for 12 minutes. They will be VERY soft until they are cooled. Allow to cool completely before removing from pan.

Serving Size: makes 16 cookies

Nutritional Info

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 104.7

• Total Fat: 8.3 g
• Cholesterol: 11.6 mg
• Sodium: 54.5 mg
• Total Carbs: 2.0 g
• Dietary Fiber: 1.0 g
• Protein: 5.4 g