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+ servings
thick keto cheesecake bars stacked in a pile of three
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4.75 from 4 votes

Keto Pecan Cheesecake Bars

Light and creamy, this no-bake keto cheesecake is topped with crunchy nuts and drenched in a rich buttery sauce.
Prep Time25 mins
Refrigeration Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Servings: 11
Calories: 427kcal
Author: Amber @ Low Carb Quick

Ingredients

Crust

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

Filling

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

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
Substitutions/Additions
  • coconut or sugar-free chocolate chips make great add-ins to the top layer of sauce
 

Nutrition

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