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Ingredients
  • subheading: Crust:
  • 1 ½ cups almond flour
  • ¼ cup finely chopped pecans
  • ¼ cup powdered Swerve Sweetener
  • ¼ cup butter melted
  • subheading: Cheesecake Filling:
  • 12 ounces cream cheese softened
  • ½ cup homemade Salted Caramel Sauce room temperature (don't add it in hot or it will curdle the cream cheese!)
  • ¼ cup Swerve Sweetener
  • 1 large egg
  • ½ tsp vanilla or caramel extract
  • 3 tbsp heavy cream room temperature
  • subheading: Topping:
  • ¼ cup homemade Salted Caramel Sauce
  • 16 to asted pecan halves optional
  • Pinch sea salt
Steps
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