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Flavorful Low Carb Pecan Pie Bliss

Low Carb Pecan Pie
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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.

Ingredients

Scale
  • 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

  1. Preheat your oven to 325°F. Line an 8×8-inch square baking pan with parchment paper, leaving overhang.
  2. For the Crust: Combine almond flour, melted butter, powdered sweetener, vanilla extract, and salt. Mix until a dough forms.
  3. Press the dough evenly into the bottom of the prepared pan. Bake for 10-12 minutes until edges are golden. Let cool.
  4. 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.
  5. Pour the cheesecake mixture over the cooled crust. Bake for 20 minutes until just set. Keep the oven on.
  6. 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.
  7. Remove from heat, carefully add heavy cream (it will bubble). Return to low heat and simmer for 2-3 minutes until thickened.
  8. Let cool for 10 minutes. Whisk in vanilla extract and salt. Slowly whisk in beaten eggs.
  9. Fold in chopped pecans.
  10. To Assemble: Pour the pecan pie mixture over the cheesecake layer.
  11. Return the pan to the oven and bake for an additional 25-30 minutes until the pecan layer is set around the edges.
  12. Let cool completely on a wire rack, about 2 hours.
  13. Refrigerate for at least 4 hours, or preferably overnight.
  14. 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

Find it online: https://sarecipe.com/low-carb-pecan-pie-recipe/