For the cheesecake cups, preheat oven to 300F and place 8 paper liners into a muffin tin.
In a large bowl, beat cream cheese until smooth, then beat in eggs, Swerve, vanilla extract and melted cocoa butter until well combined.
Divide mixture among prepared muffin cups and bake 30 minutes, until puffed and center just barely jiggles.
Remove from oven and let cool (they will sink down to create a well in the center as they cool). Refrigerate while you prepare the filling.
For the filling, combine xylitol, water and molasses or honey in a medium saucepan over medium heat.
Stir continuously until xylitol is completely dissolved, then stop stirring and let mixture come to a slow boil. Boil without stirring for until dark amber, about 7 minutes (mixture will smoke somewhat...don't worry!).
Remove from heat and add butter, cream and vanilla. Mixture will bubble vigorously.
Let cool for half an hour, then add additional water and the xanthan gum and whisk vigorously to avoid clumps (or use an immersion blender to really combine well without clumps).
Let mixture continue to cool.
Divide macadamia nuts among chilled cheesecake cups, then fill with caramel sauce.
Refrigerate for 1 hour before serving.
Serves 8. Each serving has 5.6 g of carbs and 0.7 g of fiber.
White Chocolate Macadamia Cheesecake Cups – Low Carb and Gluten-Free
Amount Per Serving (1 g)
* Percent Daily Values are based on a 2000 calorie diet.