My hubby can never believe these are low carb! He can eat an entire tray!
n a world where traditional desserts often come with a hefty carbohydrate count, Low Carb Pecan Pie Cheesecake Bars emerge as a delightful solution. They offer the richness of pecan pie and the creamy allure of cheesecake, all while staying friendly to your low-carb lifestyle. Whether you’re hosting a festive gathering or simply indulging in a sweet treat, these bars bring a perfect blend of flavor and health-conscious indulgence.
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Ingredients for Low Carb Pecan Pie Cheesecake Bars
To make this dessert, you will need three sets of ingredients for the crust, filling, and pecan topping. Here’s what goes into each layer:
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| For the Crust | |
|---|---|
| 1 1/2 cups almond flour | A gluten-free alternative for the base. |
| 1/4 cup unsalted butter, melted | Adds richness and binding. |
| 3 tablespoons granulated erythritol | A low-carb sweetener. |
| 1 teaspoon vanilla extract | Enhances flavor. |
| 1/4 teaspoon salt | Balances sweetness. |
| For the Cheesecake Filling | |
|---|---|
| 16 ounces cream cheese, softened | The star of the filling. |
| 1/2 cup granulated erythritol | Keeps it low-carb. |
| 2 large eggs | Adds structure and creaminess. |
| 1 teaspoon vanilla extract | For added depth of flavor. |
| For the Pecan Topping | |
|---|---|
| 1 cup pecans, chopped | The hero of the topping. |
| 1/2 cup unsalted butter | For a rich, buttery caramel sauce. |
| 1/3 cup brown sugar substitute | Creates the caramel essence. |
| 1 teaspoon vanilla extract | Adds warmth and aroma. |
| A pinch of salt | Enhances the nutty flavor. |
Step-by-Step Directions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C) and line a 9-inch square baking dish with parchment paper, ensuring an overhang for easy removal.
- In a mixing bowl, combine almond flour, melted butter, erythritol, vanilla extract, and salt. Mix until the texture resembles wet sand.
- Press the mixture evenly into the prepared pan to form the crust.
- Bake for 10 minutes or until slightly golden. Set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and erythritol until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract to complete the filling.
- Pour the cheesecake mixture over the cooled crust, spreading it evenly.
Step 3: Bake the Cheesecake Layer
- Bake the cheesecake layer for 20–25 minutes or until set but slightly jiggly in the center.
- Remove from the oven and let it cool slightly while you prepare the pecan topping.
Step 4: Prepare the Pecan Topping
- In a small saucepan over medium heat, melt butter with the brown sugar substitute, stirring until fully combined.
- Add vanilla extract, a pinch of salt, and chopped pecans. Stir until the pecans are well coated.
- Carefully spread the pecan mixture over the cheesecake layer.
Step 5: Final Bake
- Return the pan to the oven and bake for an additional 15 minutes.
- Remove and let the bars cool to room temperature, then refrigerate for at least 3 hours or until fully set.
