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Low Carb Pecan Pie Cheesecake Bars have a touch of rustic charm in every mouthful, bringing to mind the hearty baking and robust flavors that are made with love and a dash of inventiveness in our Midwest traditions. This recipe embodies my Grandma’s culinary expertise, which is intertwined with our family’s history of improvising and finding beauty in everyday items. It combines the decadence of pecan pie with the elegant smoothness of cheesecake.
At a time when people are watching what they eat more closely, whether because of religious or health concerns, it’s great to make nostalgic treats that are suitable for today’s health-conscious society. For those who love sweets but want to limit their carb intake, these bars are a great option.
Now, according to tradition, you should serve this warm dessert with whipped cream or perhaps a dab of heavy cream spiced with cinnamon. On those warm summer days, I recommend them with a robust mug of coffee, or, for a more celebratory occasion, a shot of whiskey on the rocks goes well with these beautiful bars.
Cheesecake Bars With Pecans and Low Carbs
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– Almond flour, 1 1/2 cups
– 1/4 cup of melted unsalted butter
The following ingredients are needed: – 3 tablespoons of granulated erythritol (best used in baking) – 1 teaspoon of vanilla essence – 1/4 teaspoon of salt
The filling calls for 16 ounces of room-temperature cream cheese.
2 big eggs – 1/2 cup of granulated erythritol
– A teaspoon of vanilla flavoring
The pecan topping requires:
– Chopped pecans measuring 1 cup
– Refined butter, half a cup
half a cup of brown erythritol blend or any brown sugar replacement
– Salt, a pinch, and one teaspoon of vanilla extract
How to Follow
Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius) and line a 9-inch square baking dish with parchment paper, being sure to leave an overhang for easy removal.
Second, make a crumbly dough by combining the almond flour, melted butter, erythritol, vanilla essence, and salt in a bowl. After you have the pan ready, press the mixture into it. Bake for around 10 minutes, or until it becomes a little yellow. Set it aside to cool.
Third, make the filling by combining the erythritol and cream cheese in a mixing dish and beating until smooth. Gradually add the eggs, then the vanilla essence. Top the chilled crust with this.
4. Put the cheesecake back in the oven and bake it for another 20-25 minutes, or until it’s firm but somewhat jiggly in the middle.
5. Get the pecan topping ready while the cheesecake is in the oven. Combine the brown sugar substitute and butter in a saucepan and whisk to melt. Before adding the pecans, coat them well with vanilla essence and a bit of salt.
6. After the cheesecake layer is finished, cover it with the pecan mixture and bake it for another 15 minutes.
7. Once the dessert has cooled to room temperature, you may move it to the fridge to chill it thoroughly. Remove from pan, cut into bars, and enjoy once cooled.
Tips and Variations—If you’re looking for something with a little extra crunch, try topping the crust with some coconut flakes.
– A On those rare occasions, a sprinkle of sugar-free caramel sauce may provide an additional dash of decadence.
– A Sunflower seed flour works just as well as almond flour for those who are allergic to nuts.
– A Keep in mind that different brands of erythritol and other sugar replacements have different sweetness levels, so it’s best to taste as you go.
