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Low Carb Pecan Pie Cheesecake Bars Recipe

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Low Carb Pecan Pie Cheesecake Bars are a delicious and indulgent treat that combines the rich flavors of pecan pie with creamy cheesecake. Perfect for those following a low-carb or keto diet, these bars are sure to satisfy your sweet tooth without the guilt. In this blog post, we’ll walk you through the ingredients, instructions, and tips for making the perfect Low Carb Pecan Pie Cheesecake Bars. Additionally, we’ll provide variations and address frequently asked questions to ensure you achieve the best results.

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Ingredients

For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup unsalted butter, melted
  • 3 tablespoons granulated erythritol (preferred for baking)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Cheesecake Filling:

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

For the Pecan Topping:

  • 1 cup pecans, chopped
  • 1/2 cup unsalted butter
  • 1/3 cup brown sugar substitute (such as a brown erythritol blend)
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions

Step 1: Prepare the Crust

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, allowing the paper to hang over the edges for easy removal.
  2. Mix Crust Ingredients: In a medium bowl, combine the almond flour, melted butter, granulated erythritol, vanilla extract, and salt. Stir until the mixture is well combined and resembles wet sand.
  3. Press Crust into Pan: Press the mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or a flat-bottomed cup to press it down firmly.
  4. Bake Crust: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly.

Step 2: Prepare the Cheesecake Filling

  1. Beat Cream Cheese: In a large mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and creamy.
  2. Add Sweetener: Add the granulated erythritol and beat until well combined.
  3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until the mixture is smooth.

Step 3: Assemble and Bake the Cheesecake Bars

  1. Pour Filling Over Crust: Pour the cheesecake filling over the pre-baked crust, spreading it out evenly with a spatula.
  2. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and slightly jiggly in the center. Remove from the oven and set aside to cool.

Step 4: Prepare the Pecan Topping

  1. Melt Butter: In a medium saucepan, melt the unsalted butter over medium heat.
  2. Add Sweetener and Flavorings: Stir in the brown sugar substitute, vanilla extract, and a pinch of salt. Cook, stirring constantly, until the mixture is bubbly and well combined.
  3. Add Pecans: Remove the saucepan from heat and stir in the chopped pecans until they are evenly coated with the caramel mixture.

Step 5: Assemble the Pecan Pie Cheesecake Bars

  1. Add Pecan Topping: Pour the pecan topping over the cooled cheesecake layer, spreading it out evenly.
  2. Chill: Refrigerate the bars for at least 2 hours, or until fully set.

Step 6: Serve

  1. Cut into Bars: Once set, lift the bars out of the pan using the parchment paper overhang. Cut into squares or rectangles.
  2. Serve: Serve the Low Carb Pecan Pie Cheesecake Bars chilled. Enjoy!

Cooking Notes and Variations

Cooking Notes

  • Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth cheesecake filling.
  • Cooling Time: Allow the bars to cool and set completely in the refrigerator before cutting for clean slices.

Variations

  1. Chocolate Pecan Pie Cheesecake Bars: Add 1/2 cup of sugar-free chocolate chips to the cheesecake filling for a chocolatey twist.
  2. Maple Pecan Pie Cheesecake Bars: Add 1 teaspoon of maple extract to the pecan topping for a hint of maple flavor.
  3. Nut-Free Option: Substitute the pecans with sunflower seeds or pumpkin seeds for a nut-free version.

Frequently Asked Questions (FAQs)

Q1: Can I use a different sweetener?

A: Yes, you can use your preferred low-carb sweetener, such as monk fruit sweetener or stevia. Just make sure it is suitable for baking.

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Q2: How do I store the bars?

A: Store the bars in an airtight container in the refrigerator for up to 5 days. Serve chilled for the best texture and flavor.

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Q3: Can I freeze these bars?

A: Yes, you can freeze the bars. Wrap them tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

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Q4: Can I use regular sugar instead of a sugar substitute?

A: Yes, you can use regular granulated sugar and brown sugar if you are not following a low-carb diet. The measurements remain the same.

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Q5: What can I serve with these bars?

A: These bars are delicious on their own, but you can also serve them with a dollop of whipped cream or a scoop of low-carb vanilla ice cream.

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Low Carb Pecan Pie Cheesecake Bars are a delicious and indulgent treat that’s perfect for any occasion. With their rich pecan topping and creamy cheesecake layer, these bars are sure to be a hit with family and friends. Follow these simple steps and tips to create a delightful dessert that everyone will enjoy. Serve these tasty bars with your favorite low-carb accompaniments for a perfect treat!