Desserts - Sugar free pecan cheesecake bars recipes

Author: Betty Christensen

With a butter pecan cookie crust and a super creamy filling, these Butter Pecan Cheesecake Bars are my new favorite treat. Keto Pecan Cheesecake Bars have a rich cream cheese center and a buttery shortbread crust.

Keto Pecan Cheesecake Bars
Keto Berry-Pecan Cheesecake Bars
Keto Pecan Cheesecake Bars
Butter Pecan Cheesecake Bars

Keto Pecan Cheesecake Bars

Keto Pecan Cheesecake Bars have a rich cream cheese center and a buttery shortbread crust. A homemade caramel and pecan topping makes this sugar free dessert even better!
Provided by: Aimee
Total time: 245 minutes
Cook time: 35 minutes
Prep time: 30 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

1 ½ cups almond flour
¼ cup granulated monk fruit
½ teaspoon cinnamon
⅓ cup unsalted butter, melted
16oz cream cheese (at room temperature)
1/2 cup granulated monk fruit
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon baking powder
¼ cup heavy whipping cream (at room temperature)
2 large eggs (at room temperature)
¼ cup unsalted butter, melted
¼ cup granulated monk fruit
¼ cup heavy whipping cream
½ teaspoon vanilla extract
1 cup chopped pecans

Nutrition:

Calories: 307 calories
Carbohydrate: 6 grams carbohydrates
Cholesterol: 78 milligrams cholesterol
Fat: 30 grams fat
Fiber: 2 grams fiber
Protein: 6 grams protein
Saturated Fat: 13 grams saturated fat
Serving Size: 1 large square
Sodium: 116 milligrams sodium
Sugar: 3 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 15 grams unsaturated fat

How to cook:

Pre-heat the oven to 350 degrees F. Line an 8-inch square baking dish with parchment paper. Set aside.
Mix the ingredients for the crust in a bowl until a granulated consistency. Spread it in the prepared baking dish and press it down evenly. Bake crust for 6-8 minutes or until lightly golden. Let cool for 10 minutes.
Reduce oven temperature to 325 degrees F.
In a bowl, add cream cheese (it should be at room temperature to avoid lumps), granulated monk fruit, vanilla extract, cinnamon, and baking powder. Using an electric mixer, mix until smooth. Add the heavy cream and beat to combine. Finally, fold in the eggs and combine completely.
Pour the filling on top of the crust. Tap baking dish onto the counter to release any bubbles. Bake for 20-25 minutes, or until the center of the cheesecake is set. Turn off oven. Leave bars in the oven, with the door slightly open, to cool.
To make the topping, melt butter and granulated monk fruit at medium heat until it gets brown in color. Remove from heat and add heavy cream, vanilla extract, and chopped pecans. Stir to combine. Pour it on top of the cooled cheesecake and refrigerate cheesecake for at least three hours to set.
Cut into bars and serve.

Notes: Low-Carb Pecan Pie Cheesecake, Sugar-free and grain-free cheesecake nested in delicious pecan pie crust and topped with caramel-maple pecans. Fall in love with the perfect fall inspired

Tags:

keto berry-pecan cheesecake bars sugar free pecan cheesecake bars

Keto Berry-Pecan Cheesecake Bars

These cheesecake bars are an excellent sweet on a low-carb or keto lifestyle.
Provided by: Nicole
Total time: 110 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 18 servings
Number of ingredients: 14

Ingredients:

1 cup pecans
1 teaspoon stevia-erythritol sweetener (such as Truvia®)
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 tablespoons melted butter
1 egg
12 ounces cream cheese
½ cup stevia-erythritol sweetener (such as Truvia®)
¼ cup sour cream
½ teaspoon vanilla extract
¼ cup unsweetened almond milk
1 tablespoon melted butter
1 cup frozen mixed berries
1 tablespoon stevia-erythritol sweetener (such as Truvia®)

Nutrition:

How to cook:

Preheat the oven to 350 degrees F (175 degrees C).
Add pecans to a food processor and chop very finely. Add sweetener, cinnamon, and nutmeg and process for a few more seconds. Pour mixture into a bowl and add melted butter. Stir together and press crust mixture into the bottom of a divided brownie pan with the divider removed.
Beat egg until fluffy in a large bowl with an electric mixer. Mix in cream cheese 1 ounce at a time. Beat mixture until cream cheese is smooth. Add sweetener, sour cream, vanilla extract, and almond milk. Beat together until filling is smooth. Stir in melted butter. Pour filling over the crust in the brownie pan. Insert divider into the pan.
Bake in the preheated oven for about 35 minutes.
Meanwhile, heat a small pot over medium heat. Add mixed berries and sweetener and bring to a simmer, about 5 minutes. Stir berries and crush some with a spoon so that a liquid starts to form. Cook for about 10 minutes more.
Allow cheesecake bars to cool in the brownie pan, about 1 hour. Pour berry sauce on top of bars.

Notes: Keto Pecan Cheesecake Bars | Low-Carb Keto Dessert Recipe, Keto Pecan Cheesecake Bars Ingredients. For the Crust: 3/4 cups coconut flour; 3/4 cup roasted, unsalted pecans, chopped; 1/4 cup granular

Keto Pecan Cheesecake Bars

Light and creamy, this no-bake keto cheesecake is topped with crunchy nuts and drenched in a rich buttery sauce.
Provided by: Amber @ Low Carb Quick
Total time: 85 minutes
Prep time: 25 minutes
Yields: 11 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

1½ cups almond flour
¼ cup granulated monk fruit or Swerve (*erythritol sweetener)
½ tsp cinnamon
⅓ cup melted butter
16 oz cream cheese (softened)
¼ cup granulated monk fruit
¼ cup heavy cream (softened)
2 eggs (at room temperature)
1 tsp vanilla extract
1 tsp cinnamon
½ tsp baking powder
¼ cup butter (melted)
¼ cup granulated monk fruit
¼ cup heavy cream
½ tsp vanilla extract
1 cup pecans (chopped)

Nutrition:

How to cook:

Pre-heat the oven to 350F and prepare an 8’’ square baking tray with parchment paper. Set aside.
Mix the ingredient 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 at least one hour.

Notes: Keto Cheesecake Bites | The Best Pecan Bars!, Cheesecake · ▢ 16 oz cream cheese, softened · ▢ 2 tsbp Low Carb Sugar Substitute · ▢ 1/2 tsp liquid stevia · ▢ 1 tsp vanilla extract · ▢ 2 large

Butter Pecan Cheesecake Bars

With a butter pecan cookie crust and a super creamy filling, these Butter Pecan Cheesecake Bars are my new favorite treat.
Provided by: Taryn
Total time: 75 minutes
Cook time: 55 minutes
Prep time: 20 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

4 oz cold salted butter (cut into pieces)
1 cup almond flour
1/3 cup coconut flour
1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
2 tsp gelatin
1 tsp vanilla
2/3 cup pecans
16 oz 2% fat cottage cheese
8 oz cream cheese
6 eggs
2/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
1 tsp almond extract
1 tsp vanilla extract
1 cup chopped toasted pecans or candied pecans
1/2 tsp cinnamon

Nutrition:

How to cook:

Preheat oven to 350.
Combine the butter, almond flour, coconut flour, 1/3 cup of the sweetener, gelatin, and vanilla in a food processor. Pulse until wet crumbs form. Add the pecans. Pulse until they are chopped. Press into the bottom of a 9 x 13 baking dish that has been sprayed with cooking spray. Bake the crust for 10 minutes. Let cool for 10 minutes.
Meanwhile, 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. Pour the filling on top of the crust. Bake for 45 minutes until golden around the edges and only slightly jiggly in the center.
Bake for 45 minutes until golden around the edges and only slightly jiggly in the center. Top with toasted or candied pecans and cinnamon before serving.

Notes: Butter Pecan Cheesecake Bars - Low Carb, Grain & Sugar Free, Butter Pecan Cheesecake Bars - Low Carb, Sugar Free, THM S · With a butter pecan cookie crust and a super creamy filling, these Butter Pecan Cheesecake Bars are