Low Carb Pecan Pie cheesecake bars have become my absolute go-to for satisfying that dessert craving without the sugar rush. I remember the first time I tried making a sugar-free dessert, and it was a disaster – dry and flavorless. But this recipe? It’s a game-changer! The creamy cheesecake, the gooey, caramel-like pecan topping, all on a buttery almond flour crust, it’s pure bliss. This easy low carb pecan pie recipe truly delivers that classic taste we all love, making it a perfect keto pecan pie option. Let’s get baking!
Why You’ll Love This Low Carb Pecan Pie
You’re going to adore these bars because they hit all the right notes:
- Incredibly decadent flavor that rivals traditional pecan pie.
- A completely sugar-free indulgence you can feel good about.
- Surprisingly quick prep time, making it perfect for weeknights.
- A crowd-pleasing treat ideal for holidays and gatherings.
- Wonderfully diabetic-friendly, offering a safe dessert option.
- So easy to make, even if you’re new to low-carb baking.
- This sugar-free pecan pie is a guilt-free way to enjoy dessert.
- Enjoy the rich taste of a classic sugar-free pecan pie without the carbs.
Ingredients for Low Carb Pecan Pie
Gather these ingredients to create our amazing low carb pecan pie cheesecake bars:
- 1 1/2 cups almond flour – the base for our perfect almond flour pecan pie crust
- 8 tablespoons butter, melted – for richness in the crust
- 2 tablespoons confectioners monk fruit sweetener – a sugar-free sweetener for the crust
- 2 teaspoons vanilla extract – essential for flavor
- Pinch of salt – enhances all the other flavors
- 16 ounces cream cheese, softened – the creamy heart of our cheesecake layer
- 1/4 cup sour cream – adds moisture and tang to the cheesecake
- 1 large egg, room temperature – binds the cheesecake layer
- 1/2 cup confectioners monk fruit sweetener – for a sweet, smooth cheesecake
- 1 tablespoon vanilla extract – extra flavor for the cheesecake
- 4 tablespoons butter – for the gooey pecan topping
- 1/2 cup granular allulose sweetener – this is key for that classic caramel-like texture in our pecan pie filling
- 1/2 cup heavy cream – creates a luscious sauce for the pecans
- 1 1/2 cups pecans, roughly chopped – the star of the pie layer
- 1 teaspoon vanilla extract – adds warmth to the pecan layer
- 1/2 teaspoon salt – balances the sweetness
- 2 eggs, beaten and at room temperature – thicken the pecan pie mixture
How to Make Low Carb Pecan Pie
- Step 1: Preheat your oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, making sure to leave an overhang on the sides. This makes lifting the bars out so much easier later.
- Step 2: For the crust, combine 1 1/2 cups almond flour, 8 tablespoons melted butter, 2 tablespoons confectioners monk fruit sweetener, 2 teaspoons vanilla extract, and a pinch of salt in a medium bowl. Mix until a cohesive dough forms.
- Step 3: Press this almond flour dough evenly into the bottom of your prepared baking pan. Bake for 10-12 minutes, or until the edges are just golden. Remove from the oven and let it cool while you prepare the next layer.
- Step 4: Now for the cheesecake layer: Beat 16 ounces softened cream cheese until completely smooth. Add 1/4 cup sour cream, 1 large egg (room temperature is best for smoothness), 1/2 cup confectioners monk fruit sweetener, and 1 tablespoon vanilla extract. Beat on low speed until everything is just combined and creamy.
- Step 5: Pour the cheesecake mixture evenly over the cooled crust. Return the pan to the oven and bake for about 20 minutes, just until the edges are set but the center is still slightly jiggly. Keep the oven on for the next step.
- Step 6: Let’s make the pecan pie filling. Melt 4 tablespoons butter in a saucepan over medium heat. Add 1/2 cup granular allulose sweetener and stir until it dissolves completely. Cook for 3-4 minutes until it starts to turn a lovely, slightly caramelized amber color.
- Step 7: Remove the pan from the heat and carefully stir in 1/2 cup heavy cream – it will bubble up vigorously! Return the pan to low heat and simmer for another 2-3 minutes, stirring constantly, until the mixture thickens into a nice sauce.
- Step 8: Let this pecan mixture cool for about 10 minutes on the counter. Then, whisk in 1 teaspoon vanilla extract and 1/2 teaspoon salt. Slowly whisk in 2 beaten eggs (room temperature) until well incorporated. This creates our luscious, sugar-free pecan pie filling.
- Step 9: Gently fold in 1 1/2 cups roughly chopped pecans into the filling.
- Step 10: To assemble, carefully pour the pecan mixture over the partially baked cheesecake layer. Spread it out evenly to cover the entire surface. This is the moment your sugar-free pecan pie starts to look truly amazing.
- Step 11: Return the pan to the oven and bake for an additional 25-30 minutes. You’ll know it’s ready when the pecan layer is set around the edges, though it might still have a slight wobble in the very center.
- Step 12: Remove from the oven and let the bars cool completely on a wire rack, which usually takes about 2 hours.
- Step 13: Once cooled, cover the pan and refrigerate for at least 4 hours, or ideally overnight. This chilling time is crucial for the flavors to meld and the bars to set properly, ensuring a perfect slice of sugar-free pecan pie.
- Step 14: Use the parchment paper overhang to lift the entire block out of the pan. Cut into 16 bars and enjoy your delightful creation!
Pro Tips for the Best Low Carb Pecan Pie
Want to elevate your pecan pie game? These little tricks make all the difference for a truly amazing dessert:
- Always ensure your cream cheese, eggs, and sour cream are at room temperature. This is the key to a silky smooth cheesecake layer without any lumps.
- Don’t rush the chilling process! Letting these bars chill for at least 4 hours, or preferably overnight, allows the flavors to meld and the texture to set perfectly.
- When making the pecan topping, watch the allulose caramel mixture closely. It can go from perfect to burnt very quickly! For more on sweeteners, check out this guide to low-carb sweeteners.
- Make sure to line your pan generously with parchment paper. It’s a lifesaver for easily removing the bars.
What’s the secret to perfect Low Carb Pecan Pie?
The real trick is in the ingredients’ preparation. Using softened cream cheese and room-temperature eggs ensures a luxuriously smooth cheesecake. For the topping, the best sweetener for low carb pecan pie is allulose because it caramelizes beautifully, giving that classic pie flavor. You can find more about the science behind baking with allulose here.
Can I make Low Carb Pecan Pie ahead of time?
Absolutely! You can prepare the entire pan of bars a day in advance. Once they’ve cooled and chilled thoroughly, you can keep them covered in the refrigerator. This makes them a fantastic make-ahead dessert for parties or busy weeknights. For more make-ahead dessert ideas, explore our recipe collection.
How do I avoid common mistakes with Low Carb Pecan Pie?
A couple of common pitfalls include overmixing the cheesecake batter, which can lead to cracks, or letting the allulose caramel burn. Mix the cheesecake just until combined, and keep a close eye on the caramelizing sugar to prevent burning. If you’re looking for more baking tips, this article on essential baking tips is very helpful.
Best Ways to Serve Low Carb Pecan Pie
These decadent bars are fantastic on their own, but here are a few ideas to make them even more special. Cut them into neat keto friendly pecan pie bars for easy serving at gatherings or just for a personal treat. For an extra touch of indulgence, top with a dollop of homemade sugar-free whipped cream or a sprinkle of toasted chopped pecans. They also pair wonderfully with a warm cup of keto coffee for a perfect breakfast or afternoon pick-me-up. Enjoy this delightful fusion of cheesecake and pecan pie!
Nutrition Facts for Low Carb Pecan Pie
Here’s a breakdown of the nutritional information for each serving of these delicious low carb pecan pie bars:
- Calories: 300
- Fat: 28g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 5g
- Sugar: 3g
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients and brands used.
How to Store and Reheat Low Carb Pecan Pie
Once your delicious low carb pecan pie bars have cooled and chilled completely, proper storage is key to maintaining their texture and flavor. I like to keep them in an airtight container in the refrigerator for up to 3-4 days. They stay wonderfully moist and the flavors really meld together during this time. If you find yourself with leftovers that you won’t eat within a few days, freezing is a great option. Wrap individual bars tightly in plastic wrap, then in foil, and store them in a freezer-safe bag for up to 3 months. To reheat, you can simply let a frozen bar thaw in the refrigerator overnight. If you want it slightly warm, a few seconds in the microwave on low power should do the trick, but be careful not to overheat this delicate sugar-free pecan pie treat.
Frequently Asked Questions About Low Carb Pecan Pie
Is this recipe suitable for diabetics?
Yes, absolutely! This low carb pecan pie recipe is specifically designed to be sugar-free and low in carbohydrates, making it an excellent choice for those managing diabetes. The use of sugar substitutes like monk fruit and allulose helps keep blood sugar levels stable, allowing you to enjoy a delicious dessert without worry. It’s a fantastic option for a diabetic pecan pie.
Can I use a different sweetener?
You can certainly experiment with other low-carb sweeteners. Erythritol or a blend like Swerve can often be substituted for monk fruit and allulose. However, keep in mind that different sweeteners have varying levels of sweetness and may affect the texture, especially the caramelization of the topping. Allulose is particularly good for achieving that classic gooey pecan pie consistency.
What if my cheesecake layer cracks?
A cracked cheesecake usually happens if the oven temperature is too high or if it’s overbaked. For this recipe, we’re baking it only until *just* set. If you do see a crack, don’t worry! The lovely pecan pie topping will cover it up. Just ensure your cream cheese and eggs are at room temperature for the smoothest batter.
Can I make this into a full pie instead of bars?
While this recipe is specifically formulated for bars with a crust and cheesecake layer, you could potentially adapt it for a pie. You would likely need to adjust baking times and temperatures significantly. The cheesecake layer might need to bake longer, and the pecan topping would need careful monitoring. For ease and guaranteed success, sticking to the bar format is recommended for this particular low carb pecan pie.
Variations of Low Carb Pecan Pie You Can Try
While these cheesecake bars are fantastic as is, there are so many fun ways to switch up this low carb pecan pie recipe! If you’re craving something a little different, consider turning this into a batch of keto pecan pie cookies. Simply drop spoonfuls of the cheesecake batter and the pecan mixture onto a parchment-lined baking sheet and bake until set. Another delicious twist is to add a handful of sugar-free chocolate chips or chunks to the pecan layer before baking – the combination of chocolate and pecan is divine! You could also experiment with the crust by using a mix of almond flour and finely ground pecans or even macadamia nuts for a richer flavor profile. These little changes can offer a whole new way to enjoy that classic pecan pie taste!
PrintFlavorful Low Carb Pecan Pie Bliss
Enjoy these decadent Low Carb Pecan Pie Cheesecake Bars, a delightful fusion of creamy cheesecake and classic pecan pie flavors, all on a buttery almond flour crust. Perfect for satisfying your sweet cravings without the sugar.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 30 minutes (includes chilling)
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
- For the Shortbread Crust:
- 1 1/2 cups almond flour
- 8 tablespoons butter, melted
- 2 tablespoons confectioners monk fruit sweetener
- 2 teaspoons vanilla extract
- Pinch of salt
- For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 large egg, room temperature
- 1/2 cup confectioners monk fruit sweetener
- 1 tablespoon vanilla extract
- For the Pecan Pie Layer:
- 4 tablespoons butter
- 1/2 cup granular allulose sweetener
- 1/2 cup heavy cream
- 1 1/2 cups pecans, roughly chopped
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 eggs, beaten and at room temperature
Instructions
- Preheat your oven to 325°F. Line an 8×8-inch square baking pan with parchment paper, leaving overhang.
- For the Crust: Combine almond flour, melted butter, powdered sweetener, vanilla extract, and salt. Mix until a dough forms.
- Press the dough evenly into the bottom of the prepared pan. Bake for 10-12 minutes until edges are golden. Let cool.
- For the Cheesecake Layer: Beat softened cream cheese until smooth. Add sour cream, egg, powdered sweetener, and vanilla extract. Beat on low speed until just combined.
- Pour the cheesecake mixture over the cooled crust. Bake for 20 minutes until just set. Keep the oven on.
- For the Pecan Pie Layer: Melt butter in a saucepan. Add granular allulose and stir until dissolved. Cook for 3-4 minutes until slightly caramelized.
- Remove from heat, carefully add heavy cream (it will bubble). Return to low heat and simmer for 2-3 minutes until thickened.
- Let cool for 10 minutes. Whisk in vanilla extract and salt. Slowly whisk in beaten eggs.
- Fold in chopped pecans.
- To Assemble: Pour the pecan pie mixture over the cheesecake layer.
- Return the pan to the oven and bake for an additional 25-30 minutes until the pecan layer is set around the edges.
- Let cool completely on a wire rack, about 2 hours.
- Refrigerate for at least 4 hours, or preferably overnight.
- Lift bars out using parchment overhang. Cut into 16 squares.
Notes
- Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth cheesecake layer.
- Allow bars to cool and chill completely for proper setting.
- Allulose sweetener provides the best caramel-like texture for the pecan pie topping.
- Monitor the caramel mixture closely to prevent burning.
- Properly line the pan with parchment paper for easy removal.
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 3g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 70mg
