The greatest holiday dessert is back with these rich, extra-creamy keto pecan cheesecake bars. Indulge in sweet, sticky pecan topping without the added sugar.
Look, there’s nothing better than pie, especially during holidays like Thanksgiving.
However, there are occasions when we find ourselves wanting something new, yet healthy.
Take your pecan pie to the next level with a creamy and nutty cheesecake bars recipe made without the added sugar.
Table of Contents
Ingredients
The best ingredients for these low carb pecan bars include three layers of delicious nutty, buttery flavors.
Crust
- almond flour
- granulated monk fruit
- cinnamon
- melted butter
Filling
- cream cheese (at room temperature)
- granulated monk fruit
- heavy cream (at room temperature)
- eggs (at room temperature)
- vanilla extract
- cinnamon
- baking powder
Buttery Topping
- melted butter
- granulated monk fruit
- heavy cream
- vanilla extract
- chopped pecans
Instructions
How to make the filling
Add cream cheese, granulated monk fruit, cinnamon, and baking powder to another bowl. Mix well with an electric mixer. Then blend with heavy cream. Lastly, mix the eggs.
Top the crust with the filling. Shake the tray to the sides and onto the counter to get rid of any bubbles. Bake for 20-25 minutes, until the cheesecake is set in the centre. Close the oven door to cool.
In a medium saucepan, bring butter and granulated monk fruit to the stove at medium heat until it gets brownish.
Remove from heat and add heavy cream, vanilla extract, and chopped pecans. Stir to combine.
Toss well. Pour it over the cheesecake and chill for 1 hour.
FAQ
Best way to store leftover cheesecake bars?
These cheesecake bars will last about 5 days stored in an airtight container in the fridge.
Substitutions
Make turtle cheesecake bars by adding some Lily’s sugar free chocolate chips or drizzle the buttery topping with sugar free chocolate. Everything’s better with chocolate!
Instead of making an almond flour crust, try a nut crust or purchase a pre-made nut crust (like Diamond brand) to save time.
Tips
More time in the fridge is better!
Due to the fact that this is a no-bake cheesecake, it will firm up better if left in the fridge overnight. This would be a fantastic treat to make ahead of time.
Make Ahead Tip: The topping may be prepared up to an hour ahead of time and kept at room temperature until serving time. Keep it out of the fridge or your butter will harden.
What to serve with cheesecake bars
I like to enjoy my cheesecake bars with a rich, keto hot chocolate or glass of cold almond milk.
Keto Pecan Cheesecake Bars
Ingredients
Crust
- 1½ cups almond flour
- ¼ cup granulated monk fruit or Swerve *erythritol sweetener
- ½ tsp cinnamon
- ⅓ cup melted butter
Filling
- 16 oz cream cheese softened
- ¼ cup granulated monk fruit
- ¼ cup heavy cream softened
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp baking powder
Topping
- ¼ cup butter melted
- ¼ cup granulated monk fruit
- ¼ cup heavy cream
- ½ tsp vanilla extract
- 1 cup pecans chopped
Instructions
- Pre-heat the oven to 350F and prepare an 8’’ square baking tray with parchment paper. Set aside.
- Mix the ingredient for the crust in a bowl until a granulated consistency. Then spread it in the prepared baking tray and press it down evenly. Bake it for 6-8 minutes or until lightly golden. Let it cool for 10 minutes. Reduce heat to 325F.
- In another bowl, add cream cheese (it should be at room temperature to avoid lumps), granulated monk fruit, ground cinnamon, and baking powder. Using an electric mixer, mix until smooth. Then add the heavy cream and mix to combine. Finally, fold in the eggs and combine.
- Pour the filling on top of the crust. Shake the tray to the sides, and onto the counter to release any bubbles it could have. Bake for 20-25 minutes, or until the center of the cheesecake is set. Leave it in the oven, with the door slightly open, to cool.
- To make the topping: bring butter and granulated monk fruit to the stove at medium heat until it gets brownish. Remove from heat and add heavy cream, vanilla extract, and chopped pecans. Stir to combine. Pour it on top of the cheesecake and refrigerate for at least one hour.
Notes
- These cheesecake bars will last about 5 days stored in an airtight container in the fridge.
- Best if refrigerated for at least 1-3 hours
- coconut or sugar-free chocolate chips make great add-ins to the top layer of sauce
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