Low-Carb Pecan Pie Cheesecake Bars

Indulging in a rich, decadent dessert while maintaining a low-carb lifestyle can be challenging, but these Carb Pecan Pie Cheesecake Bars are the perfect solution. Combining the creamy smoothness of cheesecake with the sweet, nutty crunch of pecan pie, these bars offer a delightful treat that won’t derail your diet. Made with a gluten-free crust and sweetened with low-carb alternatives, this dessert is perfect for those who are looking to enjoy a guilt-free indulgence. Whether you’re hosting a gathering or simply satisfying your sweet tooth, these bars are sure to impress and delight.

Ingredients:

For the Crust:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol
• 1/4 tsp salt
• 1/4 cup butter, melted
• 1 large egg

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• 1/2 cup powdered erythritol
• 2 large eggs
• 1 tsp vanilla extract

For the Pecan Pie Topping:

• 1 cup pecans, roughly chopped
• 1/2 cup unsalted butter
• 1/3 cup powdered erythritol
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions:

For the Crust:

1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, mix almond flour, coconut flour, powdered erythritol, and salt.
3. Add the melted butter and egg, stirring until well combined.
4. Press the mixture evenly into the bottom of the prepared baking pan.
5. Bake for 10-12 minutes, or until lightly golden. Let it cool while preparing the cheesecake layer.

For the Cheesecake Layer:

1. In a large bowl, beat the cream cheese and powdered erythritol together until smooth.
2. Add in the eggs one at a time, beating well after each addition.
3. Mix in the vanilla extract.
4. Pour the cheesecake mixture over the cooled crust and spread evenly.
5. Bake for 20-25 minutes, or until the cheesecake layer is set. Allow it to cool completely.

For the Pecan Pie Topping:

1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the powdered erythritol and heavy cream. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-7 minutes, stirring frequently, until it thickens.
3. Remove from heat and stir in the vanilla extract and chopped pecans.
4. Let the mixture cool slightly before pouring it evenly over the cooled cheesecake layer.

Final Steps:

1. Refrigerate the bars for at least 2 hours to set.
2. Once set, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board.
3. Cut into bars and serve.

Enjoy your delicious low-carb pecan pie cheesecake bars!

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