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Keto Pecan Cheesecake Bars (Easy!)

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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.

stacked pecan cheesecake bars showing the rich creamy insides

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. 

ingredients for keto pecan cheesecake


The best ingredients for these low carb pecan bars include three layers of delicious nutty, buttery flavors.

crust for cheesecake


  • almond flour
  • granulated monk fruit
  • cinnamon
  • melted butter
cheesecake filling


  • cream cheese (at room temperature)
  • granulated monk fruit
  • heavy cream (at room temperature)
  • eggs (at room temperature)
  • vanilla extract
  • cinnamon
  • baking powder
adding pecans to sauce

Buttery Topping

  • melted butter
  • granulated monk fruit
  • heavy cream
  • vanilla extract
  • chopped pecans


granulated crust ingredients
mix crust until granulated
press crust into pan
press crust into prepared pan
make cream cheese filling
mix filling

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.

making buttery topping in a saucepan
brown the butter
adding pecans to sauce
add pecans
pouring sauce on top of cheesecake
top the cheesecake with sauce

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.

cheesecake bars spread out on a table with pecans


Best way to store leftover cheesecake bars?

These cheesecake bars will last about 5 days stored in an airtight container in the fridge. 


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.

close up view of cheesecake topping, including buttery crushed pecans


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.

thick keto cheesecake bars stacked in a pile of three

Keto Pecan Cheesecake Bars

Light and creamy, this no-bake keto cheesecake is topped with crunchy nuts and drenched in a rich buttery sauce.
4.75 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Refrigeration Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 11
Calories: 427kcal
Author: Amber @ Low Carb Quick



  • cups almond flour
  • ¼ cup granulated monk fruit or Swerve *erythritol sweetener
  • ½ tsp cinnamon
  • cup melted butter



  • ¼ cup butter melted
  • ¼ cup granulated monk fruit
  • ¼ cup heavy cream
  • ½ tsp vanilla extract
  • 1 cup pecans chopped


  • 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.


Tips / Storage
  • 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


Calories: 427kcal | Carbohydrates: 7g | Protein: 8g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 234mg | Potassium: 136mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1063IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg

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