1 cup pecans ¼ cup melted butter or coconut oil ¼ cup plus 1 Tbs. erythritol Pinch of salt 4 oz. softened cream cheese 2 eggs 1 tsp. vanilla extract 12 toasted pecan halves
Serves 6 Using a silicon muffin tin makes these mini cheesecakes easy to remove from the pan; or use a regular muffin pan and liberally coat the sides with coconut oil. This recipe uses erythritol, a keto- friendly sweetener, instead of sugar; you can also use xylitol. Make this dessert the night before the big event, and remove from pan just before serving. Preheat oven to 350¡ F. Process pecans in food processor until very fine, about the texture of cornmeal. With food processor running, drizzle in butter, and add ¼ cup erythritol and salt. Divide pecan crust 2.