Pecan Cheesecake Bars are absolutely delicious, sugar free, gluten free and low carb. These incredible pecan cheesecake bars are so simple to make and will be your new favorite, healthy treat!
'Tis the season for all the homemade desserts, treats, candy, cocktails... you name it. This is also the time of year that I bake a ton of goodies and I always like to make some that are sugar free, low carb and guilt free.
These delicious Pecan Cheesecake Bars are so decadent and no one will believe hat they are sugar free.
If you are looking for other yummy low carb treats for the holidays or any time of the year, try these One Bowl Blondies, Chocolate Brownie Cookies, Fudgy Chocolate Brownies, Almond Flour Thumbprint Cookies and Homemade Snickers Bars!
All of these would be even better with this Apple Chai Latte, Low Carb Bulletproof Hot Chocolate or even this Spiked Apple Cider.
Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!
Why You Should Make These Pecan Cheesecake Bars
The days of eating boring, tasteless treats while following a healthy lifestyle. Everyone goes crazy for these bars because they really are that good.
These pecan cheesecake bars are simple to make and have a beautiful presentation. Even people that don't eat sugar free loves these.
The ingredients in these bars are simple to find in most grocery stores and if you follow a sugar free diet then you most likely have them in your house already.
These delicious cheesecake bars are also freezer friendly. I like to place some in parchment paper in an airtight container and freeze for up to 3 months.
Let's be honest, they never last that long. But it's very convenient (and protein-controlled) to just take out one when you have the craving.
Recipe Ingredients
- Almond flour - I like to use superfine almond flour in these bars which is a grain free, almond flour made from whole, skinless almonds. The fine consistency lends to a light crust on these cheesecake bars.
- Cream cheese - You can't have cheesecake with cream cheese, right? I always use full fat cream cheese.
- Monk fruit - or your sugar free sweetener of choice. I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one.
- Heavy whipping cream - I use the Organic Whipping Cream from Trader Joe's that is located near the milk.
- Eggs - I like to use cage free, organic eggs for extra nutrients.
- Vanilla extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
- Cinnamon - One of my favorite spices, it always adds so much to my baked goods. I love this one.
- Baking powder - This helps to create a light crust and I always use this one.
- Butter - I always use 100% grass fed, organic butter which just plain old tastes better!
- Pecans - Raw, unsalted pecans work best in this recipe but you can also use salted pecans if you'd like. Just make sure you read the ingredients if your pecans are roasted because they always add unnecessary oils and other ingredients.
How To Make These Pecan Cheesecake Bars
Pre-heat the oven to 350F and prepare an 8’’ square baking tray with parchment paper. Set aside.
Mix the ingredients for the crust in a bowl until a dough forms. Then spread it in the prepared baking tray and press it down evenly. Bake it for 6-8 minutes or until lightly golden. Let it cool for 10 minutes. Reduce heat to 325F.
In another bowl, add cream cheese (it should be at room temperature to avoid lumps), granulated monk fruit, ground cinnamon, and baking powder. Using an electric mixer, mix until smooth.
Then add the heavy cream and mix to combine. Finally, fold in the eggs and combine.
Pour the filling on top of the crust. 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. Leave it in the oven, with the door slightly open, to cool.
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. Pour it on top of the cheesecake and refrigerate for at least one hour.
Slice into 9 bars and ENJOY!
Although I haven't made these with anything besides pecans, I bet cashews or macadamia nuts would be delicious on these cheesecake bars.
Yes, these bars freeze really well. Simply wrap the bars in parchment paper and place in an airtight container or plastic bag and place in the freezer for up to 3 months.
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.
Related Recipes
Low Carb No Bake Berry Cheesecake Bars from Lauren Kelly Nutrition
Keto Lemon Cheesecake Bars from All Day I Dream About Food
No Bake Cheesecake Bars from Lauren Kelly Nutrition
Easy Chocolate Cheesecake Bars from Baker By Nature
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Pecan Cheesecake Bars
Ingredients
- For the crust:
- ¼ cup granular Monk Fruit
- ½ teaspoon cinnamon
- ⅓ cup melted butter
- 1 ½ cups almond flour
- For the filling:
- 16 ounces cream cheese at room temperature
- ¼ cup granular monk fruit
- ¼ cup heavy cream at room temperature
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- For the topping:
- ¼ cup butter melted
- ¼ cup granulated Monk fruit
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- 1 cup pecans chopped
Instructions
- Pre-heat the oven to 350F and prepare an 8’’ square baking tray with parchment paper. Set aside.
- Mix the ingredients for the crust in a bowl until a granulated consistency. Then spread it in the prepared baking tray and press it down evenly. Bake it for 6-8 minutes or until lightly golden. Let it cool for 10 minutes. Reduce heat to 325F.
- In another bowl, add cream cheese (it should be at room temperature to avoid lumps), granulated monk fruit, ground cinnamon, and baking powder. Using an electric mixer, mix until smooth. Then add the heavy cream and mix to combine. Finally, fold in the eggs and combine.
- Pour the filling on top of the crust. 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. Leave it in the oven, with the door slightly open, to cool.
- To make the topping: bring butter and granulated monk fruit to the stove at medium heat until it gets brownish. Remove from heat and add heavy cream, vanilla extract, and chopped pecans. Stir to combine. Pour it on top of the cheesecake and refrigerate for the minimum of one hour, but a few hours would be best.
Barb
Great recipe. But one question: Can the Monkfruit contain erythritol? I'm having a hard time finding 100% pure Monkfruit.
Lauren Kelly
Yes, you absolutely can. I hope you love them too!
Natasha
These pecan cheesecake bars are wonderful! I'm so happy by the fact that they're healthy because they're sugar free and gluten free!
Jen
I made this and it's fantastic! The crust is crunchy with a hint of cinnamon, while the creamy filling has just the right sweetness. Nobody really noticed they were sugar free. They were gone fast!
Lauren Kelly
I am so happy you liked these bars too! I make them almost weekly now!
Sha
These are so easy and simple yet super delicious and delightful! Definitely a crowd pleaser!
Lauren Kelly
Thanks so much for stopping by to let me know you liked them!
Andrea Thueson
These pecan bars were so amazing! Such great flavor and low carb, a total win in my book!
wilhelmina
Oh my goodness, these bars are amazing! So perfectly dreamy and decadent!
Toni
Such an amazing cheesecake recipe! My whole family loved this!