Description
Indulge in these delightful Pecan Cheesecake Bars, a perfect fusion of a buttery almond-flour crust, a smooth and tangy cheesecake center, and a satisfyingly crunchy, spiced pecan topping. Inspired by Southern flavors, this gluten-free and sugar-free recipe is intentionally approachable and nourishing. Whether you are hosting a gathering or enjoying a quiet moment with tea, these bars offer a rich, soul-warming treat that fits perfectly into a mindful, low-carb lifestyle without compromising on taste or texture.
Ingredients
1 1/2 cups almond flour
1/4 cup granular monk fruit
1/2 teaspoon ground cinnamon
1/4 cup melted butter
8 oz cream cheese, softened
1/4 cup granular monk fruit
1 large egg
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1 tablespoon butter, melted
1 teaspoon granular monk fruit
1/4 teaspoon ground cinnamon
Instructions
Preheat oven to 350°F (175°C) and line an 8×8 baking dish with parchment paper.
Mix almond flour, 1/4 cup monk fruit, 1/2 teaspoon cinnamon, and 1/4 cup melted butter until a dough forms.
Press the crust mixture firmly into the bottom of the prepared pan and bake for 10 minutes.
While the crust bakes, beat the cream cheese, 1/4 cup monk fruit, egg, and vanilla extract until smooth.
Pour the cream cheese mixture over the partially baked crust.
In a small bowl, toss the chopped pecans with 1 tablespoon melted butter, 1 teaspoon monk fruit, and 1/4 teaspoon cinnamon.
Sprinkle the pecan mixture evenly over the cheesecake layer.
Bake for another 20-25 minutes or until the center is set.
Allow to cool completely in the pan before slicing into bars.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Ensure your cream cheese is at room temperature to prevent lumps in the filling.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 1g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg