There’s a little rustic charm woven into every bite of Low Carb Pecan Pie Cheesecake Bars, reminiscent of the wholesomeness of our Midwestern roots where hearty baking and bold flavors are crafted with love and a sprinkle of ingenuity. With family histories tangled in the art of making do and creating magic from simple ingredients, this recipe sings of my own Grandma’s kitchen wisdom, melding the indulgence of pecan pie with the creamy sophistication of a cheesecake.
In a time when folks are more mindful about what they eat, whether it’s due to dietary restrictions or just aiming for a healthier lifestyle, it’s wonderful to recreate the comforting desserts of yesteryears in a manner that fits right into this modern world. These bars are perfect for those who hold a sweet tooth dear but strive to keep the carbs in check.

Now, tradition might whisper to pair a slice of this comforting dessert with a dollop of whipped cream or even a splash of warm, cinnamon-spiked heavy cream. For those balmy afternoons, I’d suggest serving alongside a strong cup of coffee, or if the occasion calls for festivity, a glass of bourbon on the rocks complements these lovely bars quite splendidly.
Low Carb Pecan Pie Cheesecake Bars

Ingredients
– 1 1/2 cups almond flour
– 1/4 cup unsalted butter, melted
– 3 tablespoons granulated erythritol (preferred for baking)
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
For the filling:
– 16 ounces cream cheese, room temperature
– 1/2 cup granulated erythritol
– 2 large eggs
– 1 teaspoon vanilla extract
For the pecan topping:
– 1 cup pecans, chopped
– 1/2 cup unsalted butter
– 1/3 cup brown sugar substitute (such as a brown erythritol blend)
– 1 teaspoon vanilla extract
– A pinch of salt

Directions

see continuation on next page