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Low Carb Caramel Cheesecake

I’ve been Banting now for a few months and have never felt better. It’s a Low Carb High Fat (LCHF) lifestyle that really works well for me and my insulin resistance.

It’s the first “diet” that doesn’t have me begging for a cheat day. My cravings have been at an all time low, but every now and then I do feel like something sweet.

I made this Low Carb Caramel Cheesecake the other day and it was absolutely delicious.

Ingredients:

A tub of cream cheese

Half a cup of fresh cream

1 tsp of vanilla essence

1 tsp of caramel essence (you can add two if you want a stronger caramel flavour)

1 tbsp of Xylitol (rather add less to start and then add more as your taste requires)

Finely chopped pecan nuts

Coconut oil or unsalted butter

Strawberries or blueberries

Method:


In a bowl, beat the cream cheese, caramel and vanilla essence together until it is well blended.

Add the cream and whip until it is thick and dense.

Add the Xylitol. Add a little at a time, until it’s just the way you love it.

In a pan, heat the butter or coconut oil.

Add the chopped pecan nuts and coat them well until they are warm and toasty. Be sure not to roast them too much though.

Take a spoon of the nut mixture and press it into the bottom of your serving dishes or bowls (leave some of the nuts for a sprinkle on top.)

Spoon the cheese mixture on top.

Sprinkle with some left over pecan nuts and fresh strawberries or blueberries.

It is very tempting to eat them straight away. You can… but it really does taste even better after they’ve chilled in the fridge for at least an hour.

Don’t they just look too delicious for words? I almost want to lick the screen.

If you are sticking to a LCHF diet, this is the most guilt free dessert you will ever eat.

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