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Lakanto Brown Monkfruit Sweetener -- 16 oz


Lakanto Brown Monkfruit Sweetener
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Lakanto Brown Monkfruit Sweetener -- 16 oz

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Save 15% off Code STRONG Ends: 2/26 at 9 a.m. ET

Lakanto Brown Monkfruit Sweetener Description

  • Brown Monkfruit Sweetener with Erythritol
  • Brown Sugar Replacement
  • Non GMO Project Verified
  • Keto Friendly | Zero Calorie | Zero Net Carbs
  • Vegan

Bake It Better

 your best self means not having to sacrifice foods you love. Luckily, you just found a brown sugar replacement, without the sugar, for all your baking needs. Tastes and measures just like what grandma's recipes call for, only now you're not just keeping your taste buds happy - your body will thank you as well. Go ahead, have two helpings of dessert. Without the side of guilt.

 

Over A Thousand Years Ago

In the remote mountain highlands of Asia, a group of Buddhist monks called the Luohan achieved enlightenment and ascension through meditation and pure living.

 

The monks  discovered a rare superfood prized for its sweetness and its ability to raise chi, or life energy. This sacred fruit was named monk fruit and was used for centuries to increase chi and well-being, earning it the nickname "The Immortals' Fruit."

 

We still harvest monk fruit for Lakanto in the same pristine area according to traditional and environmental methods.

 

#Discover Your Chi

Lakanto's mission is to bring chi to life by inspiring people to reach their highest potential in health and wellness and by creating products that are innovative, delicious, natural and nutritious.

Free Of
GMOs and animal ingredients.

*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: 2 tsp. (8 g)
Servings per Container: About 57
Amount Per Serving% Daily Value
Calories0
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate8 g3%
   Dietary Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars0%
   Sugar Alcohol8 g
Protein0 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron0 mg0%
Potassium0 mg0%
Other Ingredients: Monk fruit sweetener (erythritol, monk fruit extract), vegetable glycerin, natural flavors.
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.
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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.” An Overhead View of a Table With a Keto Pecan Pie Cheesecake With One Slice Plated.

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

  1. Preheat oven to 350 degrees F. Grease and line 9-inch springform pan with parchment paper.
  2. In medium bowl, combine almond flour, salt and optional cinnamon. Set aside.
  3. In separate bowl, combine melted butter, brown sugar replacement and vanilla.
  4. Add butter mixture to almond flour mixture. Using hands, a fork or pastry cutter, combine ingredients into a sand-like texture.
  5. Press crust into prepared pan and use a measuring cup to level. Bake 15-20 minutes until slightly brown.

Cheesecake Filling

  1. In large bowl using hand mixer or stand mixer, combine cream cheese and powdered sugar sweetener on medium speed.
  2. Add vanilla, salt, optional cinnamon and sour cream. Mix on medium speed until combined, making sure to scrape the bowl.
  3. 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.)
  4. Pour batter into prepared and cooled crust. Smooth with offset spatula.
  5. Bake at 350 degrees F on middle rack for 45-55 minutes or until edges are set but center is jiggly.
  6. 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

  1. Right before serving, make pecan topping.
  2. In saucepan over medium heat, combine butter, sweetener, salt and optional cinnamon. Stir constantly 4-5 minutes until smooth and bubbly.
  3. Reduce heat to medium-low. Stir in heavy cream until completely combined.
  4. 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.
  5. Gently remove from springform pan, running knife along the edge once more before loosening the latch and removing mold.
  6. Place large plate over cheesecake and carefully flip cheesecake upside down to remove bottom of pan and parchment paper.
  7. Place serving plate or cake stand face down on top of crust. Quickly return cheesecake right-side up.
  8. When sauce has cooled 30 minutes, pour over cheesecake and gently spread to edges with spoon.
  9. Serve immediately. Topping with solidify as it cools.

Grab these ingredients and more from Bob's Red Mill at Vitacost.

 

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