Low Carb Pecan Pie Cheesecake Bars

The combination of a buttery almond flour crust, a rich and creamy cheesecake center, and a decadent pecan pie topping makes these Low Carb Pecan Pie Cheesecake Bars an irresistible treat. Each bite delivers a satisfying crunch from the pecans, a smooth and tangy cheesecake layer, and a hint of sweetness that will satisfy any dessert craving without the guilt.

Ingredients:

or the Crust:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• 1/2 cup powdered erythritol
• 2 large eggs
• 1 tsp vanilla extract

For the Pecan Pie Layer:

• 1 1/2 cups pecans, roughly chopped
• 1/2 cup butter
• 1/2 cup powdered erythritol
• 1/2 cup sugar-free maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
   • In a medium bowl, mix together almond flour, coconut flour, powdered erythritol, melted butter, and vanilla extract until well combined.
   • Press the mixture evenly into the bottom of the prepared pan.
   • Bake for 10 minutes, then let it cool while preparing the cheesecake layer.
2. Make the Cheesecake Layer:
   • In a large bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
   • Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
   • Pour the cheesecake batter over the cooled crust and spread evenly.
3. Prepare the Pecan Pie Layer:
   • In a medium saucepan, melt the butter over medium heat.
   • Add the powdered erythritol and sugar-free maple syrup, stirring constantly until well combined.
   • Remove from heat and stir in the vanilla extract, salt, and chopped pecans.
   • Carefully spoon the pecan mixture over the cheesecake layer.
4. Bake and Cool:
   • Bake in the preheated oven for 35-40 minutes, or until the cheesecake layer is set and the pecan topping is golden brown.
   • Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours before slicing into squares.