I was making a fruit cocktail cake (yes, a real cake) for Thanksgiving that called for one cup of chopped pecans. I grabbed the bag of pecan halves and dumped some in my Cuisinart Food Processor. As it turns out, I’m not very good at eyeballing measurements, because I ended up with nearly triple the amount of chopped pecans than I needed. After I was certain that I did, indeed, have generous leftovers of the pecans, I pondered what to do with them. I follow physician recommended diet restrictions to help control chronic inflammation and insulin resistance, so I can’t eat the cake I made for everyone else. After brainstorming for a few minutes, I decided to make keto pecan cheesecake dip with the chopped pecans.
Keto Pecan Cheesecake Dip
As I mentioned, I follow physician recommended diet restrictions to help control chronic inflammation and insulin resistance. Those restrictions resemble the low carb, or keto, lifestyle in that it includes no grains and no sugar. Because of that, I do use a lot of keto recipes. With that said, there are a few things that I nearly always have on hand, so making this keto pecan cheesecake dip did not require a trip to the store. Score.
If you don’t have these on hand, you’ll want to order them now.
Lakanto Monkfruit Sweetener, 1:1 Sugar Substitute, Keto, Non-GMO (Classic White – 3 lbs)
Torani Brown Sugar Cinnamon Syrup Sugar Free 25.4 Fl Oz
The downside of throwing together a recipe with little planning (while Hubs is replacing the light fixture adjacent to me)? The lighting isn’t that great, so the photos are finished product only. Sorry.
Anyway, here’s the recipe…
Keto Pecan Cheesecake Dip
This delicious keto pecan cheesecake dip is so good, you'll forget it's low carb!
Ingredients
- 16 ounces heavy whipping cream
- 2 teaspoons vanilla extract
- 4 tablespoons Classic Lakanto Monkfruit Sweetener
(or sugar substitute of your choice) - 1/4 teaspoon sea salt
- 4 pumps Torani Brown Sugar Cinnamon flavored sugar free syrup (about 30-40 ml)
- 16 ounces cream cheese (softened)
- 1 cup pecans (chopped)
Instructions
Pour heavy whipping cream into stand mixer bowl
Add vanilla extract, Lakanto sweetener, sea salt, and Torani Brown Sugar Cinnamon flavored sugar-free syrup
Using stand mixer on medium setting, beat mixture until soft peaks form
Add softened cream cheese and mix until well blended
Add chopped pecans and mix
Recipe Notes
Served chilled.
Top with a few berries, if desired.
Of course, nutrition facts are calculated based off the ingredients I used, and I don’t pretend to understand how the nutrition calculator works. I just put the ingredients in, and walah, there’s a nutrition panel. Your nutritional facts may vary based upon the ingredients you use.
When you make this sugar free pecan cheesecake dip, you can use whichever sugar substitute you like. I prefer the Lakanto Monkfruit Sweetener because it has no impact on my glucose levels.
You could also use the Torani Salted Caramel sugar free syrup to make this dip. It really is my favorite flavor, but I thought the brown sugar cinnamon would pair nicely with the pecans. And, boy was I ever right!
I am pretty excited that I get to have dessert on Thanksgiving. Since I was making the fruit cocktail cake for everyone else, I’d just planned to have a few blueberries for dessert. The low carb pecan cheesecake dip is going to be SUCH a treat!
Check out my gluten free banana bread recipe while you’re here. It’s so easy to make in the instant pot!
