My hubby can never believe these are low carb! He can eat an entire tray!

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Low Carb Pecan Pie Cheesecake Bars: A Delightful Nostalgic Treat

Low Carb Pecan Pie Cheesecake Bars have a touch of rustic charm in every mouthful, bringing to mind the hearty baking and robust flavors that are made with love and a dash of inventiveness in our Midwest traditions. This recipe embodies my Grandma’s culinary expertise, which is intertwined with our family’s history of improvising and finding beauty in everyday items. It combines the decadence of pecan pie with the elegant smoothness of cheesecake.

At a time when people are watching what they eat more closely, whether because of religious or health concerns, it’s great to make nostalgic treats that are suitable for today’s health-conscious society. For those who love sweets but want to limit their carb intake, these bars are a great option.

Now, according to tradition, you should serve this warm dessert with whipped cream or perhaps a dab of heavy cream spiced with cinnamon. On those warm summer days, I recommend them with a robust mug of coffee, or, for a more celebratory occasion, a shot of whiskey on the rocks goes well with these beautiful bars.

Ingredients

For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup melted unsalted butter
  • 3 tablespoons granulated erythritol (best used in baking)
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon salt

For the Filling:

  • 16 ounces cream cheese, room temperature
  • 2 large eggs
  • 1/2 cup granulated erythritol
  • 1 teaspoon vanilla flavoring

  • For the Pecan Topping:

    • 1 cup chopped pecans
    • 1/2 cup refined butter
    • 1/2 cup brown erythritol blend or any brown sugar replacement
    • 1 teaspoon vanilla extract
    • Pinch of salt

    Instructions

    1. Preheat the oven to 350°F (175°C) and line a 9-inch square baking dish with parchment paper, leaving an overhang for easy removal.
    2. In a bowl, combine the almond flour, melted butter, erythritol, vanilla essence, and salt to make a crumbly dough. Press the mixture into the prepared pan. Bake for about 10 minutes, or until slightly golden. Set aside to cool.
    3. For the filling, beat the cream cheese and erythritol in a mixing bowl until smooth. Gradually add the eggs, then the vanilla essence. Spread this over the cooled crust.
    4. Return the cheesecake to the oven and bake for another 20-25 minutes, or until firm but slightly jiggly in the center.
    5. While the cheesecake is baking, prepare the pecan topping. In a saucepan, combine the brown sugar substitute and butter and heat until melted. Stir in the vanilla essence and a pinch of salt, then add the pecans and coat them well.
    6. After the cheesecake layer is done, pour the pecan mixture over it and bake for an additional 15 minutes.
    7. Once the dessert has cooled to room temperature, transfer it to the fridge to chill thoroughly. Once cooled, remove from the pan, cut into bars, and enjoy.

    Tips and Variations

    • If you’re looking for something with a little extra crunch, try topping the crust with some coconut flakes.
    • For a rare occasion, a sprinkle of sugar-free caramel sauce can add an additional dash of decadence.
    • Sunflower seed flour works just as well as almond flour for those who are allergic to nuts.
    • Keep in mind that different brands of erythritol and other sugar replacements have different sweetness levels, so it’s best to taste as you go.

    Enjoy your delicious Low Carb Pecan Pie Cheesecake Bars!

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