Ingredients:

  • 1.5 cups (150g) pecans, finely chopped
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (25g) powdered erythritol
  • 0.25 tsp (1.5g) salt
  • 8 oz (225g) full-fat cream cheese, softened
  • 1 cup (240ml) heavy whipping cream, cold
  • 0.5 cup (90g) powdered monk fruit sweetener
  • 1 tsp (5ml) pure vanilla extract
  • 0.5 tsp (2.5g) ground cinnamon
  • 0.5 cup (60g) toasted pecans, roughly chopped
  • 0.25 cup (60ml) heavy whipping cream
  • 2 tbsp (30g) toasted pecan halves
  • 1 pinch ground cinnamon

Instructions:

  1. Mix the finely chopped pecans, melted butter, sweetener, and salt in a bowl until the nuts are thoroughly coated.
  2. Firmly press the mixture into the bottom of a 9-inch springform pan using the back of a spoon or a flat-bottomed glass and freeze for 10 minutes to set.
  3. In a chilled bowl, beat the cold heavy whipping cream until stiff peaks form; set aside.
  4. In a separate bowl, beat the softened cream cheese, powdered sweetener, vanilla, and cinnamon until the mixture is smooth.
  5. Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining a light, mousse-like texture.
  6. Gently stir in the roughly chopped toasted pecans.
  7. Pour the filling over the chilled crust and smooth the top with a spatula.
  8. Refrigerate for at least 4 hours (or overnight) to allow the fats to stabilize.
  9. Before serving, top with a dollop of whipped cream, toasted pecan halves, and a sprinkle of cinnamon.