Description
These Sugar-Free Pecan Pie Cheesecake Bars combine a buttery almond flour crust, creamy vanilla cheesecake, and a gooey caramelized pecan topping in one decadent dessert. Made with monk fruit or allulose instead of regular sugar, these rich and indulgent bars are perfect for holidays, special occasions, or whenever you want a satisfying lower-sugar treat.
Ingredients
Scale
For the Almond Flour Crust
- 2 cups almond flour
- 1/4 cup granulated monk fruit or allulose sweetener
- 1/4 teaspoon sea salt
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cheesecake Layer
- 16 ounces cream cheese, softened
- 1/2 cup powdered monk fruit or allulose sweetener
- 1/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
For the Pecan Pie Topping
- 4 tablespoons unsalted butter
- 1/2 cup granulated allulose sweetener
- 1/2 cup heavy cream
- 1 1/2 cups chopped pecans, toasted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly coat with cooking spray.
- Make the crust: In a bowl, combine the almond flour, granulated sweetener, and sea salt. Stir in the melted butter and vanilla until a thick dough forms.
- Press the crust firmly and evenly into the prepared pan. Bake for 8 minutes, then remove from the oven and cool completely.
- Make the cheesecake layer: Beat the softened cream cheese, powdered sweetener, sour cream, egg, vanilla, and salt until completely smooth and creamy.
- Pour the cheesecake mixture over the cooled crust and spread into an even layer.
- Bake for 20–25 minutes, until the edges are set but the center still has a slight wobble. Remove from the oven and cool on a rack.
- Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Set aside.
- Make the pecan topping: Melt the butter in a small saucepan over medium heat. Once it begins to bubble, add the granulated allulose and stir continuously until dissolved.
- Slowly whisk in the heavy cream and salt. Cook, whisking, for 3–5 minutes, until the mixture is glossy and slightly thickened with a light amber color.
- Remove from the heat and whisk in the vanilla extract. Let the mixture cool for 2–3 minutes.
- Fold the toasted chopped pecans into the caramel mixture until evenly coated and glossy.
- Pour the pecan topping over the cheesecake layer and gently spread it into an even layer. Tap the pan gently to remove air bubbles.
- Refrigerate for at least 2 hours, or preferably overnight, until completely set.
- Use the parchment overhang to lift the cheesecake from the pan. Slice into bars and serve cold.
Notes
- Toast the pecans before adding them to the topping for deeper, nuttier flavor.
- Cool the crust completely before adding the cheesecake mixture.
- Avoid overbaking the cheesecake. The edges should be set while the center retains a slight wobble.
- Allow the pecan topping to cool for a few minutes before spreading it over the cheesecake.
- Chill for at least 2 hours for firm, clean slices; overnight chilling gives the best texture.
- Store covered in the refrigerator for up to 5 days.
- For a chocolate variation, drizzle the chilled bars with sugar-free dark chocolate.
- Add 1/4 teaspoon cinnamon to the crust for a warmer flavor.
- For a sweet-and-salty finish, sprinkle a small pinch of flaky sea salt over the pecan topping.
- The bars can be frozen without the topping for up to 2 months. Thaw in the refrigerator before adding the topping.
- Monk fruit and allulose products vary in sweetness and formulation, so nutrition and sweetness may vary by brand. Nutrition values are estimates and should be verified with the specific products used.
- Prep Time: 20 minutes
- Cook Time: 33–38 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 16 bars
- Calories: 330
- Sugar: 2 g
- Fat: 30 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 6 g
Keywords: Sugar-Free Pecan Pie Cheesecake Bars