Swerve Confectioners Zero Calorie Sweetener Description
Swerve is a great tasting, natural sweetener that measures cup-for-cup just like sugar - without the bitter aftertaste or digestive discomfort of other sweeteners. It's perfect for baking, cooking and sweetening your favorite foods and beverages. Swerve is a unique blend of non-GMO ingredients that are derived from fruits and vegetables. It contains no artificial ingredients, preservatives or flavors. Join the Swervolution!
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Diabetes Friendly
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Tastes Like Sugar
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Easy To Digest
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Tooth Friendly
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Bakes Like Sugar
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Non-GMO
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Gluten-Free
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Measures Like Sugar
Directions
Add to your favorite baked food, frosting or sprinkle on your foods. Measures like confectioners sugar. Store in a cool, dry place.
Free Of
Sugar, calories, artificial flavors, preservatives, gluten, animal ingredients, net carbs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (8 g)
Servings per Container: 43
| Amount Per Serving | % Daily Value |
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| Calories | 0 | |
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| Total Fat | 0 g | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 8 g | 3% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | 0 | 0% |
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| Erythritol | 8 g | |
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| Protein | 0 g | |
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Other Ingredients: Erythritol, tapioca starch, natural flavor.
Warnings
ZERO NET CARBS <p>the ingredients in swerve do not significantly affect blood sugar, so the carbohydrates it contains are considered non-impact.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Keto Pecan Pie Cheesecake
[vc_row][vc_column][vc_column_text]People with gluten sensitivities and devout keto followers need not miss out on the best part of a holiday meal – dessert! Decadent, rich and festive, this keto pecan pie cheesecake is the perfect ending to a family feast. Sweetened with brown sugar replacement and sugar-free powdered sugar, this pie will satisfy all your cravings without compromising your health goals. Don’t worry about prep time, either. This recipe offers flexibility in planning. The almond crust and cheesecake batter can be made two days in advance, and the warm, syrupy pecan topping comes together in a flash. Serve with a warm holiday beverage and enjoy the chorus of “mmmmmm.”
Keto Pecan Pie Cheesecake
Almond Crust
- 2 cups almond flour
- 1/2 tsp. kosher salt
- 4 Tbsp. unsalted butter (melted)
- 3 Tbsp. brown sugar replacement
- 1 tsp. vanilla extract
Optional: 1 tsp. ground cinnamon
Cheesecake Filling
- 32 oz. full-fat cream cheese (softened)
- 1 cup sugar-free powdered sugar (sifted)
- 2 Tbsp. vanilla extract
- 1/2 tsp. kosher salt
- ½ cup sour cream (room temperature)
- 2 eggs (room temperature)
Optional: 1 tsp. ground cinnamon
Pecan Topping
- 6 Tbsp. unsalted butter
- 1/2 cup brown sugar replacement
- 1/2 tsp. kosher salt
- 1/2 cup heavy whipping cream
- 1-1/2 tsp. vanilla extract
- 2 cups halved pecans
Optional: 1/2 tsp. cinnamon
Almond Crust
- Preheat oven to 350 degrees F. Grease and line 9-inch springform pan with parchment paper.
- In medium bowl, combine almond flour, salt and optional cinnamon. Set aside.
- In separate bowl, combine melted butter, brown sugar replacement and vanilla.
- Add butter mixture to almond flour mixture. Using hands, a fork or pastry cutter, combine ingredients into a sand-like texture.
- Press crust into prepared pan and use a measuring cup to level. Bake 15-20 minutes until slightly brown.
Cheesecake Filling
- In large bowl using hand mixer or stand mixer, combine cream cheese and powdered sugar sweetener on medium speed.
- Add vanilla, salt, optional cinnamon and sour cream. Mix on medium speed until combined, making sure to scrape the bowl.
- Add eggs one at a time, mixing gently until just combined. (Note: If preparing in advance, batter can be refrigerated 1-2 days in airtight container.)
- Pour batter into prepared and cooled crust. Smooth with offset spatula.
- Bake at 350 degrees F on middle rack for 45-55 minutes or until edges are set but center is jiggly.
- To cool, turn off oven and crack oven door open with cheesecake still inside. Cool 1 hour in the oven, then another hour on the counter. Gently, take a sharp knife and run along the edge to separate cheesecake from edges of pan. Cool at least 4 hours or overnight in refrigerator.
Pecan Topping
- Right before serving, make pecan topping.
- In saucepan over medium heat, combine butter, sweetener, salt and optional cinnamon. Stir constantly 4-5 minutes until smooth and bubbly.
- Reduce heat to medium-low. Stir in heavy cream until completely combined.
- Remove from heat and stir in pecans and vanilla. Cool at room temperature 30 minutes before topping cheesecake, using this time to let cheesecake soften out of fridge.
- Gently remove from springform pan, running knife along the edge once more before loosening the latch and removing mold.
- Place large plate over cheesecake and carefully flip cheesecake upside down to remove bottom of pan and parchment paper.
- Place serving plate or cake stand face down on top of crust. Quickly return cheesecake right-side up.
- When sauce has cooled 30 minutes, pour over cheesecake and gently spread to edges with spoon.
- Serve immediately. Topping with solidify as it cools.
Grab these ingredients and more from Bob's Red Mill at Vitacost.
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