Pecan Pie Cheesecake Bars, reimagined for a keto and low-carb lifestyle, blend the nutty richness of pecan pie with the creamy decadence of cheesecake. These bars offer a guilt-free indulgence, catering to those seeking a dessert aligned with keto and low-carb dietary preferences.
What sets these bars apart is the harmonious combination of flavors. The luscious cheesecake layer pairs exquisitely with the nutty, caramel essence of pecan pie. The crust, typically crafted with low-carb ingredients, provides a delightful crunch that complements the rich, velvety filling.
The beauty of these bars lies in their ability to deliver the classic pecan pie and cheesecake experience while aligning with a low-carb lifestyle. They offer a luxurious dessert option that caters to those mindful of their carb intake, all without compromising on taste.
These bars aren’t just a dessert; they’re a celebration of innovative baking in the realm of low-carb treats. Whether shared at a gathering or enjoyed as a personal indulgence, Pecan Pie Cheesecake Bars cater to a delicious and health-conscious approach to dessert.
- 8 tablespoons butter, melted
- 1 1/2 cups almond flour
- 2 tablespoons confectioners monkfruit sweetener
- 2 teaspoons vanilla extract
- 2 (8-ounce) bars cream cheese, softened
- 1/4 cup sour cream
- 1 egg
- 1/2 cup confectioners monkfruit sweetener
- 1 tablespoon vanilla extract
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
- 1/2 teaspoon salt
- 2 eggs, beaten
For the Crust:
- Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper or foil, and lightly spray it with cooking spray. Set aside.
- Combine the melted butter, almond flour, sweetener, and vanilla extract until a thick dough forms. Press this into the prepared pan and bake for 8 minutes. Be cautious not to overbake; the crust should be set and very lightly browned. Let the crust cool completely while preparing the other layers.
For the Cheesecake Layer:
- In a mixing bowl, combine the softened cream cheese, sour cream, sweetener, vanilla, and egg. Beat with an electric mixer until completely smooth. Set aside.
For the Pecan Pie Layer:
- Heat a large saucepan over medium-low heat. Add the butter, and when melted and bubbling, stir in the allulose sweetener until dissolved.
- Stir continuously as the mixture turns brown like caramel (takes about 5 minutes). It should resemble honey and be gold in color. Add the heavy cream, and the mixture will bubble and steam; this is normal.
- Add the pecans, vanilla, and salt, and remove from heat. Let the mixture cool for about 20 minutes, occasionally stirring. It will thicken as it cools.
- Once cooled, stir in the beaten eggs. Ensure the mixture isn’t too hot, or it will cook the eggs.
- Spread the cheesecake layer over the cooled, pre-baked crust.
- Next, evenly spread the pecan pie layer on top.
- Bake the bars for 30-35 minutes until the pecan pie layer is set and doesn’t wiggle in the middle.
- Let the bars cool, then transfer them to the fridge. Chill for at least 4 hours before serving.
- The recipe uses two sweeteners: monkfruit in the crust and cheesecake layer, and allulose in the pecan pie layer to prevent crystallization and maintain a smooth texture. If you don’t have allulose, you can use granular monkfruit, but the texture will be grainy. This recipe might be a bit labor-intensive due to the specific sweeteners.