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

Better Nutrition - - NATURAL BEAUTY - 1.

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.

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