I just realized that I NEVER posted the cheesecake that I made for my birthday! David and I have both felt like we’ve been in a brain fog since we got vaccinated. We got our first shot on my birthday. Since I’m high risk we were able to get it early and because David’s in my household he was able to get it as well. We felt beyond blessed. Don’t get me wrong. We would do it all over again if we had to. I felt bad after the second shot really I just felt drunk and my joints hurt. David felt horrible but he kept saying if I feel this bad from the shot how bad do you feel if you have COVID?
I feel like the brain fog is finally lifting and I’m getting motivated but it’s been a struggle.
I’m not a sweets person I’m a salty snack person (you’d never know it from all of the desserts I’ve been posting). I LOVE Chips and crackers. So keto has been hard for me finding snacks like this unless I want to make them myself. There are so many great options for people that have a sweet tooth.
This Keto Cheesecake with Caramel Pecan Topping recipe is by the author of my April Book Club pick but it’s from her blog (Keto Karma) not the cookbook. Instead of having a graham cracker crust like traditional cheesecake it had crushed pecans and almond flour. It was so good! I used Swerve brand sweetener for this recipe. The recipe calls for maple syrup flavoring. This is the one that I used.
I did feel like there were too many pecans on top so maybe I would have put the pecans on first then poured the caramel sauce on second. Just a thought.
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