Pecan Pie Cheesecake

pECAN PIE CHEESECAKE - INSTANT POT RECIPE

    

Preparation 25 minutes Cook Time 30 minutes plus 4 hours to chillServes 10     ADJUST SERVINGS

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Nutrition Facts
Serving Size	1/10th of cake
Amount Per Serving	As Served
Calories 340Calories from fat 279
% Daily Value
Total Fat31.03g	48%
Carbohydrate4.97g	2%
Dietary Fiber1.42g	6%
Protein 5.89g

The creamiest low carb pecan pie cheesecake EVER! This divide keto dessert cooks up in an Instant Pot and takes a fraction of the time of conventional cheesecake. 

INGREDIENTS

CRUST

• 3/4 cup almond flour
• 2 tbsp powdered Swerve Sweetener
• Pinch salt
• 2 tbsp melted butter

PECAN PIE FILLING

• 1/4 cup butter
• 1/3 cup powdered Swerve Sweetener
• 1 tsp Yacon syrup or molasses (optiona, for colour and flavour)
• 1 tsp caramel extract or vanilla extract
• 2 tbsp heavy whipping cream
• 1 large egg
• 1/4 tsp salt
• 1/2 cup chopped pecans

CHEESECAKE FILLING

• 12 ounces cream cheese, softened
• 5 tbsp powdered Swerve Sweetener
• 1 large egg
• 1/4 cup heavy whipping cream
• 1/2 tsp vanilla extract

TOPPING

• 2 tbsp butter
• 2 1/2 tbsp powdered Swerve Sweetener
• 1/2 tsp Yacon syrup or molasses
• 1/2 tsp caramel extract or vanilla extract
• 1 tbsp heavy whipping cream
• Whole toasted pecans for garnish

INSTRUCTIONS

Crust:

1. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
2. Press into the bottom and partway up the sides of a 7-inch springform pan. Place in the freezer while making the pecan pie filling.

Pecan Pie Filling:

1. In a small saucepan over low heat, melt the butter. Add the sweetener and Yacon syrup and whisk until combined, then stir in the extract and heavy whipping cream.
2. Add the egg and continue to cook over low heat until the mixture thickens (this should only take a minute or so). Immediately remove from heat and stir in the pecans and salt. 
3. Spread mixture over the bottom of the crust.

Cheesecake Filling:

1. Beat the cream cheese until smooth, then beat in the sweetener. Beat in the egg, whipping cream, and vanilla a extract. 
2. Pour this mixture over the pecan pie filling and spread to the edges. 

To Bake:

1. Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.
2. Place the rack that came with your Instant Pot or pressure cooker into the bottom. Pour a cup of water into the bottom.
3. Carefully lower the wrapped cheesecake pan onto the rack (there are ways to do this with a sling made out of tin foil but I didn't bother with that).
4. Close the lid and set the Instant Pot to manual mode for 30 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).
5. Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.

Topping:

1. In a small saucepan over low heat, melt the butter. Add the sweetener and Yacon syrup and whisk until combined, then stir in the extract and heavy whipping cream.
2. Drizzle over the chilled cheesecake and garnish with toasted pecans.

by Carolyn

RECIPE NOTES

This recipe serves 8 to 10 people. I went with 10 because it is VERY rich and calorific. So although your slice may seem small, it packs a delicious punch!

Supreme Green Bean Supreme

Supreme Green Bean Casserole

This low carb Supreme Green Bean Casserole is everything the other one wishes it was: rich, creamy, flavorful and made from wholesome ingredients - oh! and it's keto & gluten-free!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8

Calories 300 kcal

Author lowcarbmaven.com

Ingredients

• 1 pound green beans, trimmed and cooked to your liking
• 1/3 pound bacon, cooked and chopped

Supreme or Creamy Cheese Sauce

• 3 ounces onion, minced
• 1 clove garlic, minced
• 4 tablespoons dry white wine or dry vermouth
• 1 tablespoon minced parsley
• 1 teaspoon lemon zest
• 2 tablespoons bacon drippings or fat of choice
• 6 ounces cream cheese, softened
• 3 ounces cheddar cheese, grated
• 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoons Dijon mustard
• 3/4 cup unsalted chicken stock/broth
• 1/2 - 3/4 teaspoon salt
• 1/4 teaspoon pepper

Topping

• 1/3 cup pork rinds, crushed (or low carb bread crumbs),
• 1/8 teaspoon granulated garlic
• 1/8 teaspoon salt
• 1-2 teaspoons olive oil

Instructions

1. Prepare: Preheat oven to 350 and position the rack in the middle of the oven. Butter an oven proof casserole dish.
2. Cook green beans to your liking. (I like to put them in a microwaveable bowl with 2 tablespoons of water, cover them, and steam them on high power for 4-5 minutes. Then I test for done-ness, uncover and drain.) Place the green beans into a large bowl with the chopped bacon and mix.
3. Mince the onion, garlic, and parsley, keeping them separate and zest the lemon.
4. Supreme or Creamy Cheese Sauce: Heat a large skillet (I use a non-stick) over medium high heat and add the bacon drippings when the pan is hot. Add the minced onion and saute until translucent - about 2-3 minutes. Then add the garlic and saute for 1-2 minutes until soft. Turn the heat down to medium and add the parsley, lemon zest and wine. Saute for about a minute or until the smell of the alcohol has burned off. Add the softened cream cheese and break it up in the pan so that it melts more easily. Add the chicken broth little by little and whisk to combine until the cream cheese has melted. Turn the heat to medium-low and let the sauce bubble a little to combine flavors and thicken slightly. Add the cheddar cheese, Worcestershire sauce, Dijon mustard, salt and pepper. Whisk and taste to adjust seasoning.
5. Pour the sauce into the bowl with the green beans and bacon and stir together. Pour the green bean mixture into the buttered baking dish.
6. Topping: Crush 1/2 ounce of pork rinds by putting them in a plastic zip-loc bag and hitting them with the flat end of a meat mallet or rolling pin. Pour the crumbs into a small bowl and add 1/8 teaspoon granulated garlic and 1/8 teaspoon salt. Then, add 1-2 teaspoons of olive oil and mix together with your fingers. Sprinkle over the casserole.
7. Bake: Put the supreme green bean casserole in the oven and bake for 15-20 minutes or until bubbly around the sides. Serve.

Recipe Notes

Note: make sure the beans are cooked to your liking before adding them to the cheese sauce - OR - you could let the casserole cook longer in the oven.


If the sauce is too thick for you, add 1/4 cup more chicken broth next time. It will be solid when refrigerated. Reheating will make it loose again.

Nutrition Facts

Supreme Green Bean Casserole

Amount Per Serving

Calories 300Calories from Fat 225

% Daily Value*

Total Fat 25g38%

Saturated Fat 12g60%

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 54mg18%

Sodium 776mg32%

Potassium 272mg8%

Total Carbohydrates 6g2%

Dietary Fiber 2g8%

Protein 12g24%

Vitamin A15%

Vitamin C29%

Calcium121%

Iron8%

* Percent Daily Values are based on a 2000 calorie diet.

Soul Bread Sesame Rolls

  

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Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 175Calories from fat 129
% Daily Value
Total Fat 14.42g	22%
Cholesterol 67mg	22%
Carbohydrate 2.5g	1%
Dietary Fiber.33g	1%
Protein 9.34g

Have you tried Soul Bread yet? It just might be the most innovative and delicious low carb bread recipe around. These little keto rolls are perfect for making burgers, sliders and other sandwiches.

INGREDIENTS

• 8 ounces cream cheese, softened
• 3 tbsp butter, melted
• 2 1/2 tbsp avocado oil
• 2 1/2 tbsp whipping cream
• 2 eggs
• 1 egg white
• 1 cup plus 3 tbsp unflavoured whey protein powder
• 1 1/2 tsp baking powder
• 1/2 tsp xanthan gum
• 1/2 tsp garlic powder
• 1/4 plus 1/8 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp cream of tartar
• Toasted esame seeds

INSTRUCTIONS

1. Preheat oven to 325F and grease a muffin top pan or a square brownie pan very well. You can also use a muffin pan.
2. In a large bowl, beat together cream cheese, butter, avocado oil, whipping cream, eggs, and egg white.
3. In another bowl, whisk together the protein powder, baking powder, xanthan gum, garlic powder, salt, baking soda, and cream of tartar. Break up any clumps with a fork.
4. Add dry ingredients to the cream cheese mixture and fold in by hand until just combined. Do not over mix.
5. Fill the cavities of prepared pan to almost full (for the muffin top pan, you may need to work in batches). Sprinkle tops with toasted sesame seeds.
6. Bake 25 to 35 minutes, until golden brown on top and firm to the touch. Remove and let cool in pan 15 minutes, then flip out onto a wire rack to cool completely. *If using a muffin top pan, they won't take as long to bake. Keep your eye on them!

by Carolyn

RECIPE NOTES

Serves 12. Each serving has 2.17g NET CARBS.

Food energy: 175kcal Total fat: 14.42g Calories from fat: 129 Cholesterol: 67mg Carbohydrate: 2.50g Total dietary fiber: 0.33g Protein: 9.34g

Low Carb White Bread Dressing

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 295Calories from fat 213
% Daily Value
Total Fat 23.8g	37%
Carbohydrate4.24g	1%
Dietary Fiber.58g	2%
Protein 16.94g

Traditional Thanksgiving bread stuffing with sausage and sage gets a healthy, low carb makeover! Soul bread makes a great base for any stuffing or dressing you want.

INGREDIENTS

• 1 recipe for Soul Bread Sesame Rolls - see instructions for preparation
• 1 lb bulk breakfast sausage
• 2 tbsp butter
• 2 stalks celery, chopped
• 1/4 cup chopped onion
• 3/4 tsp salt
• 1/2 tsp pepper
• 2 tbsp chopped fresh sage
• 3/4 cup chicken broth
• 3 large eggs
• 1/2 cup whipping cream

INSTRUCTIONS

1. For the soul bread, preheat the oven to 325F and grease a 9x5 inch loaf pan.
2. Prepare the soul bread batter as directed and pour into prepared baking pan. Bake 35 to 40 minutes, until it is very puffed and browned and a tester inserted in the center comes out clean (it's okay if it's too dry upon cutting it...you want it dry anyway!). Remove and let cool in the pan 10 minutes, then flip out onto a wire rack to cool completely.
3. Once the bread is cool, slice it into 1/2 inch thick slices. Lay the slices on a baking rack set over a large cookie sheet and set into a warm (200F) oven for about 2 hours, until quite dry.Chop into 1/2 inch chunks and transfer to a large bowl.
4. Preheat the oven again to 325F and grease a 9x13 glass or ceramic baking dish.
5. In a large skillet over medium heat, brown the sausage until mostly cooked through, breaking up any chunks with the back of a wooden spoon. Transfer the sausage to the bowl.
6. Add 2 tbsp butter to the skillet and let melt. Add the celery, onion, salt, and pepper, and cook until vegetables are tender, about 4 minutes. Add the chopped sage and cook one minute more, then transfer the vegetables to the bowl. Pour the chicken broth over all of the ingredients in the bowl and toss to combine.
7. In a medium bowl, whisk together the eggs and cream. Pour over the stuffing ingredients and combine well. Spread the stuffing into the prepared baking dish and cover with foil. Bake 40 minutes, then remove foil and bake another 10 minutes, until top is browned and a bit crispy.

by Carolyn

RECIPE NOTES

Serves 12 to 16. For 12 servings, each serving has 3.66g NET CARBS.

Food energy: 295kcal Total fat: 23.8g Calories from fat: 213 Carbohydrate: 4.24g Total dietary fiber: 0.58g Protein: 16.94g

Low Carb Soul Bread

LOW CARB SOUL BREAD

PREP TIME: 10 MINUTES

COOK TIME: 45 MINUTES

TOTAL TIME: 55 MINUTES

SERVINGS: 16 SLICES

CALORIES: 200 KCAL

AUTHOR: LISA | LOW CARB YUM

Are you looking for a tried and true low carb bread recipe that has been adequately tested? Check out the low carb Soul Bread recipe!

INGREDIENTS

• 12 ounces cream cheese softened
• 1/4 cup butter
• 4 eggs
• 2 drops Sweetleaf stevia drops optional, or liquid sucralose
• 1/4 c heavy whipping cream or half and half
• 1/4 cup olive oil
• 1 2/3 c unflavored whey protein ** (preferably zero carb)
• 1/2 tsp salt
• 1/3 tsp baking soda
• 1 tsp xanthan gum
• 2 1/2 tsps baking powder
• 1/4 tsp cream of tartar

INSTRUCTIONS

1. Preheat oven to 325 F. Prepare a bread pan (9″ x 5″) or molds.
2. Put cream cheese and butter in large microwave safe dish . Microwave for 1 minute.
3. Take out and blend well with stick blender (or hand mixer)
4. Add eggs, few drops of sweetener, heavy cream, and olive oil and blend real well.
5. Blend all dry ingredients in separate bowl.
6. Add dry ingredients to cream cheese mixture and stir well with spoon or spatula. Don't use mixer or hand blender for this step because it will whip it too much.
7. Pour into a greased pan or silicone mold and bake at 325 F for 45 minutes, or until golden brown. The bread may be dry on top but adding melted butter helps if you’re eating it right away. Once cool, wrap in plastic to store.

RECIPE NOTES

** Not all isolate protein powders produce great results.

Nature’s Best ISOPURE Whey Protein and Hoosier Hill Farm Whey Protein Powder are two brands that tested well. Protein from the powder typically breaks down in baking so protein available may be less than stated.

Variations of this recipe are available at Low Carbe Diem and by searching low carb #soulbread on Pinterest.