Low Carb Pecan Pie Cheesecake Bars

These Low Carb Pecan Pie Cheesecake Bars combine two classic desserts into one delightful treat! They feature a buttery shortbread cookie crust, a creamy vanilla cheesecake layer, and a rich pecan pie topping with hints of caramel, vanilla, and sea salt. Despite being a bit labor-intensive, these bars are keto-friendly, with just 5 net carbs per slice, making them an indulgent yet low-carb option.

Ingredients

For the Crust

• 1 cup almond flour
• 1/4 cup monkfruit sweetener
• 1/4 cup melted butter
• 1 tsp vanilla extract

For the Cheesecake Layer

• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1 large egg
• 1/2 cup monkfruit sweetener
• 1 tsp vanilla extract

For the Pecan Pie Layer

• 4 tablespoons butter
• 1/2 cup granular allulose sweetener
• 1/2 cup heavy cream
• 1 1/2 cups pecans, chopped
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 eggs, beaten

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or foil and lightly spray with cooking spray. Set aside.
2. Prepare the Crust: In a mixing bowl, combine the almond flour, melted butter, monkfruit sweetener, and vanilla extract until a thick dough forms. Press the mixture into the prepared baking pan. Bake for 8 minutes until the crust is set and lightly browned. Allow it to cool completely.
3. Make the Cheesecake Layer: In another bowl, combine the softened cream cheese, sour cream, egg, monkfruit sweetener, and vanilla extract. Beat with an electric mixer until completely smooth. Set aside.
4. Prepare the Pecan Pie Layer: In a large saucepan over medium-low heat, melt the butter. Add the allulose sweetener and stir continuously until dissolved and the mixture turns golden brown, resembling caramel (about 5 minutes). Reduce the heat and slowly add the heavy cream while stirring. The mixture will bubble and steam, which is normal. Stir in the pecans, vanilla, and salt, then remove from heat. Let the mixture cool for 20 minutes, stirring occasionally to thicken it. Once cooled, stir in the beaten eggs.
5. Assemble the Bars: Spread the cheesecake mixture over the cooled crust. Then, evenly spread the pecan pie layer on top of the cheesecake layer.
6. Bake: Bake in the preheated oven for 30-35 minutes, until the pecan pie layer is set and does not jiggle in the center. Remove from the oven and allow the bars to cool completely. Transfer to the refrigerator and chill for at least 4 hours before serving.

Conclusion

These Low Carb Pecan Pie Cheesecake Bars offer the best of both worlds—creamy cheesecake and rich pecan pie—all in a low-carb, keto-friendly format. They may take some time to prepare, but the layers of flavors and textures are definitely worth the effort. Perfect for a special dessert or a holiday treat, these bars are sure to impress!

For more details, visit the full recipe

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