Description
Rich and creamy sugar-free cheesecake bars with a buttery almond flour crust and a decadent caramel pecan topping, perfect for a low-carb indulgent dessert.
Ingredients
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered sweetener (erythritol or monk fruit blend)
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup powdered sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- For the caramel pecan topping:
- 1/3 cup butter
- 1/2 cup brown sugar substitute
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 175°C (350°F) and line a baking pan with parchment paper.
- Mix almond flour, powdered sweetener, melted butter, and vanilla extract until crumbly. Press into pan.
- Bake crust for 10 minutes until lightly golden. Let cool.
- Beat cream cheese until smooth. Add sweetener and mix well.
- Add eggs one at a time, mixing fully after each.
- Stir in vanilla extract and heavy cream until smooth.
- Pour batter over cooled crust and spread evenly.
- Bake for 25–30 minutes until center is slightly jiggly. Cool completely.
- Melt butter in saucepan. Add brown sugar substitute and stir until dissolved.
- Add heavy cream and simmer until thickened.
- Remove from heat, stir in vanilla and pecans.
- Pour topping over cooled cheesecake layer and spread evenly.
- Refrigerate for at least 2 hours until set.
- Cut into bars and serve chilled.
Notes
- Use monk fruit or erythritol blends for best texture.
- Toast pecans for enhanced flavor.
- Add a pinch of salt for salted caramel variation.
- Store refrigerated up to 5 days.
- Freeze individually for up to 2 months.
- Let sit 10–15 minutes before serving for softer texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 2g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
