Irresistible Keto Pecan Cheesecake Bars: The Ultimate Guilt-Free Dessert You Need to Try!

'Tis the season for homemade desserts, and these Keto Pecan Cheesecake Bars are absolutely delicious, sugar-free, gluten-free, and low-carb. Perfect for those following a healthy lifestyle, these bars prove that you don't have to sacrifice taste while watching your carb intake. They're simple to make, boast a beautiful presentation, and are even freezer-friendly!

Why You'll Love These Keto Pecan Cheesecake Bars

These bars combine the best of traditional pecan pie with the creamy decadence of cheesecake, all while staying keto-friendly. They feature three distinct layers: a dense, buttery crust, a creamy cheesecake center, and a crunchy, caramelized pecan topping. If you love the taste of pecan pie and cheesecake, you will love these bars!

Key Ingredients

Almond flour: Superfine almond flour, made from whole, skinless almonds, is used for the crust. You could also use pecan flour and it would go very well with these bars!
Cream cheese: The foundation of any good cheesecake. Full-fat cream cheese is recommended.
Monk fruit: A sugar-free sweetener of choice. The granular form works well in this recipe. Erythritol and stevia are also popular choices.
Vanilla extract: Pure vanilla extract, without artificial flavors or additives, is best for a rich vanilla flavor.
Cinnamon: Adds warmth and spice to the cheesecake filling.
Pecans: Raw, unsalted pecans are ideal for the topping, but salted pecans can also be used. Chop the pecans and then measure them for this recipe.
Butter: For the crust and the pecan topping.
Eggs: Eggs are necessary for this to firm up the bars.
Heavy Cream: Gives the caramel sauce the right consistency.

Step-by-Step Instructions

Here's how to make these delectable keto pecan cheesecake bars:

Part 1: The Crust

Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal, or lightly grease a 9-inch square metal baking pan.
In a large bowl, combine almond flour (or coconut flour), sweetener (erythritol, stevia, or Swerve granular), cinnamon, baking soda, and salt.
Add melted butter (and sour cream if using coconut flour) and mix until a crumbly dough forms. If using a food processor, pulse until wet crumbs form. Add the pecans. Pulse until they are chopped.
Press the crust mixture evenly into the prepared pan and press it into a flat layer.
Bake for 8-10 minutes, or until lightly golden.
Let the crust cool completely. Reduce heat to 325F.

Part 2: The Cheesecake Filling

In a clean bowl, add cream cheese (it should be at room temperature to avoid lumps), sweetener (granulated monk fruit or Swerve granular), ground cinnamon, and baking powder. If using cottage cheese, combine the cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the sweetener and extracts. Mix until combined. Add the eggs. Blend until smooth. You will need to scrape down the sides.
Using an electric mixer or hand beaters, cream together the mixture until smooth and creamy.
Then add the heavy cream and mix to combine. Finally, fold in the eggs one at a time, making sure to blend completely.
Pour the cheesecake mixture on top of the cooled crust in an even layer.
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 and the outside of the cake is set and the inside is slightly jiggly.
Leave it in the oven, with the door slightly open, to cool.
Chill cheesecake in the fridge (at least two hours or overnight).

Part 3: The Pecan Topping

To make the topping: bring butter and granulated monk fruit to the stove at medium heat until it gets light brown.
Remove from heat and add heavy cream, vanilla extract, and chopped pecans.
Stir to combine.
Allow the mixture to cool 20 minutes, stirring occasionally. It will thicken as it cools.
When the mixture has cooled stir in the beaten eggs (be sure the mixture is not too hot or it will cook the eggs).
Spread the cheesecake layer over the cooled, pre-baked crust.

Part 4: Baking the Cheesecake Bars

Bake cheesecake bars for 40 minutes, until the pecans are golden brown.
Cool completely, then cover and refrigerate for at least 2 hours, or overnight.

Sweetener Notes

This recipe uses two sweeteners. Allulose is used for the pecan pie layer. The allulose is used because monkfruit will crystalize and become grainy when cooked in this method. If you do not have access to allulose you can use granular monkfruit for the pecan pie layer. HOWEVER, the mixture will not be smooth, it will be quite grainy as it cools.

Important Considerations

Baking Pan: I highly recommend a metal baking pan for these bars to bake through properly and for the crust to firm up. Just know that if you use glass or ceramic, they may not turn out quite as well. You can also use an 8×8-inch baking pan, but keep in mind that your bars will be thicker and thus will take longer to cook through. You may need to bake the crust a bit longer as well.
Sweetness: If you prefer your desserts very sweet feel free to add more erythritol to the cheesecake layer!
Chocolate Chips: If you would prefer to skip the chocolate chips, I recommend adding another 1/3 cup of chopped pecans to help give the filling the right volume.
Cooling: Temperature is important: This recipe features three very distinct layers. The instructions are very clear on when you need to allow certain parts of this recipe to cool.
Line the pan: This will make clean up and removal of the bars so much easier.
Butter is better: The crust is very buttery. You may question the amount of butter, but trust me! This ensures a soft, buttery shortbread crust.

Tips for Success

Use room temperature cream cheese: This will prevent lumps in your cheesecake filling.
Don't overbake the crust: You want it to be lightly golden, not browned.
Cool completely: Let the cheesecake bars cool completely before refrigerating to prevent cracking.
Patience is key: Allow the cheesecake to chill for at least two hours, or preferably overnight, for the best texture.

Variations and Substitutions

Nut allergies: If you have a pecan allergy, cashews or macadamia nuts would be delicious substitutes.
Different crust: While almond flour is recommended, you could experiment with other nut flours like walnut flour.
Spice it up: Add a pinch of nutmeg or cardamom to the cheesecake filling for a unique flavor.

Storage Instructions

Counter: I like these keto pecan pie bars gooey and room temperature so I store them in a covered container on the counter. They are good for up to 4 days.
Refrigerator: Store for up to a week in the refrigerator. However, the pecans may get soggy if they are on the cheesecake for a prolonged time. Always store cheesecake in the refrigerator. It can last up to a week in the fridge and can be frozen for longer storage.
Freezer: Yes, these bars freeze really well. Many readers have had good luck freezing these bars. I recommend storing them between layers of waxed paper so they don’t stick together. They will be good for 2 or 3 months. Simply wrap the bars in parchment paper and place in an airtight container or plastic bag and place in the freezer for up to 6 weeks. Defrost in the fridge or on the counter when ready to eat. Cheesecake Bars keep in the freezer for up to 3 months if stored in an air tight freezer container. Then simply slice, if you want to be able to remove one piece at a time, or you can freeze unsliced if you prefer.

Troubleshooting

Cheesecake didn't set properly: Most likely you didn't let the cheesecake stay in the refrigerator long enough. If it's still not set after an hour place it back in the refrigerator for another couple of hours.
Pecans are soggy: The pecans may get soggy if they are on the cheesecake for a prolonged time.

Nutritional Information

This keto chocolate ricotta cake recipe has 4.9g of carbs and 2.2g of fiber per serving. That comes to 2.7g net carbs per bar. Fiber and erythritol (the main ingredient in Swerve) do not affect blood sugar in the same way that regular carbs do, so we subtracted them from the total carb count. The nutrition facts are for one cheesecake bar. There are 24 bars per recipe. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.

Read also: Easy Low-Carb Cheese Crackers

Final Thoughts

These Keto Pecan Cheesecake Bars are a delightful treat that allows you to indulge without the guilt. The combination of a buttery crust, creamy cheesecake filling, and crunchy pecan topping is simply irresistible. Whether you're following a keto diet or simply looking for a healthier dessert option, these bars are sure to satisfy your sweet tooth. So go ahead, bake a batch and share the deliciousness with friends and family!

Read also: Magnesium Supplements for Keto

tags: #keto #pecan #cheesecake #bars #recipe