Keto Pecan Pie Cheesecake Bars

If you love holiday baking, you probably know how hard it is to pick between two classic treats. I decided to bring them together into these keto pecan pie cheesecake bars.

You get a crumbly crust, a smooth cream cheese center, and a gooey nut layer right on top. Every bite feels rich and special without taking hours of work.

The best part is that this dessert fits right into a low carb lifestyle. You do not have to worry about sugar spikes, which makes enjoying a sweet treat much easier.

It is also completely keto friendly, so anyone watching their carbs can enjoy a square without any stress.

I like to make a batch ahead of time and keep them chilled in the fridge. They slice neatly and make dessert time completely effortless.

Why You’ll Love This Recipe

Two Classic Desserts in One – You get the rich flavors of pecan pie and creamy cheesecake together in every single bite.

Authentic Gooey Caramel Layer – The simmered brown sugar substitute and cream create a real sticky caramel topping without any sugar.

Incredible Texture Contrast – Every square gives you a buttery crust, ultra velvety cheesecake, and crunchy toasted pecans.

Naturally Keto Friendly – This dessert uses almond flour and keto sweeteners to keep carbs low while tasting totally authentic.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Powdered Erythritol Sweetener
• 5 tbsp Butter, Melted
• 1/4 tsp Salt

For the Cheesecake Layer

• 12 oz Cream Cheese, Softened
• 1/3 cup Powdered Erythritol Sweetener
• 3 tbsp Sour Cream
• 1 tsp Vanilla Extract
• 1 Large Egg

For the Pecan Pie Topping

• 4 tbsp Butter
• 1/2 cup Allulose Brown Sugar Substitute
• 1/3 cup Heavy Cream
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 1 1/2 cups Chopped Pecans

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang. Mix the almond flour, powdered sweetener, salt and melted butter, press firmly into the pan and bake for 10 minutes. Reduce the oven to 325°F.

Step 2

Beat the cream cheese and powdered sweetener until smooth. Add the sour cream, vanilla and egg and mix on low speed just until combined.

Step 3

Spread the cheesecake layer over the crust and bake for 22 to 26 minutes, until the edges are set and the center has a slight jiggle. Let it cool at room temperature for 1 hour.

Step 4

Melt the butter in a saucepan over medium heat, then whisk in the brown sugar substitute and heavy cream. Simmer for 4 to 5 minutes, stirring often, until the mixture thickens and turns a deep caramel color.

Step 5

Remove the pan from the heat and stir in the vanilla, salt and chopped pecans until every piece is coated. Let the topping cool for 10 minutes so it thickens further.

Step 6

Spoon the pecan pie topping over the cooled cheesecake and spread it gently to the edges.

Step 7

Chill for at least 4 hours until the topping is set and gooey, then lift out using the parchment and slice into 16 bars.

Tips

Stick to Allulose for the Topping

I strongly recommend using allulose for the pecan caramel layer instead of regular erythritol.

Erythritol tends to recool into hard crystals, which will leave a gritty texture in your sauce. Allulose stays glossy, smooth, and chewy just like classic brown sugar caramel.

Pack the Crust Down Firmly

Almond flour crusts have no gluten, so they can crumble easily if they are not pressed down well.

From my experience, the easiest way to fix this is using the flat bottom of a glass or measuring cup to press the crumbs into the pan.

Press firmly around the corners and edges so the crust stays solid when you pick up a slice.

Mix the Cheesecake on Low Speed

When you add the egg to the cream cheese, keep your hand mixer on the lowest speed setting.

Beating too much air into the batter causes the cheesecake to puff up in the oven and then sink down in the middle as it cools.

You will get the best results if you stop mixing the second the egg is blended into the cream cheese.

More Recipes

• Keto Brown Butter Pecan Cheesecake
• Keto Pecan Pie
• Keto Pecan Pie Cookies
• Keto Sopapilla Cheesecake Bars
• Low Carb Pecan Pie Bars

Frequently Asked Questions

Can I use an erythritol brown sweetener instead of allulose for the topping?

It is best to stick with allulose because erythritol tends to crystallize once it cools in the fridge. That crystallization will turn your caramel topping crunchy and grainy instead of soft and gooey.

Allulose behaves much more like real sugar in sauces, which keeps the caramel silky and glossy even when chilled.