Easy Keto Pecan Cheesecake Recipe 9 Inch

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Keto Pecan Cheesecake Bars have a rich cream cheese center and a buttery shortbread crust. A homemade caramel and pecan topping makes this sugar free dessert even better!

Gluten Free Cheesecake Bars taste almost too good to be true. Today's keto cheesecake bars have a pecan pie twist! Or give our keto pumpkin cheesecake bars for a delicious holiday treat.

Squares of pecan pie cheesecake bars on a wire rack.

Why this Recipe Works

Homemade cheesecake crust made with almond flour.
Sweetened with monk fruit for a perfect flavor
Topped with caramel and pecans
Gluten free, sugar free, low carb cheesecake!

Cheesecake lovers, rejoice! This recipe is for you.

Because baked cheesecake relies so heavily on cream cheese and eggs for its structure, it's not difficult to make keto-friendly versions that are every bit as delicious as their sugar-laden counterparts.

This recipe takes a simple (yet delicious) cheesecake bar and elevates it to the next level. Cheesecake, caramel and pecans come together to make a stunning and sweet keto dessert!

Try our Sugar Free Carrot Cake for a classic flavor without the sugar and carbs! Or give our sugar free strawberry cheesecake recipe a try next.

Ingredient Notes

Ingredients needed to make sugar freem pecan pie cheesecake bars.

Monk fruit. You'll need the granulated version of this natural sugar free sweetener to make these cheesecake bars.

Almond flour. Don't confuse this with almond meal! I use Bob's Red Mill Superfine Almond Flour in this crust.

Cream cheese. Let the cream come to room temperature first for best results.

Eggs. Like the cream cheese, eggs will work best in this cheesecake recipe when they are room temperature.

Pecans. Use chopped pecans for a delicious crunchy cheesecake topping.

Step by Step Instructions

Step by step photos showing how to make pecan cheesecake bars.

Make the crust.

Mix the crust ingredients together in a bowl. Press into a square baking dish lined with parchment paper. Bake for 6 to 8 minutes.

Make the cheesecake filling.

With an electric mixer, beat together the cream cheese, monk fruit, vanilla, cinnamon and baking powder. Once fully combined, beat in heavy cream. Finally, add the eggs and mix to combine.

Bake.

Pour the filling over the baked, cooled crust. Bake until the center of the cheesecake is set. (This takes 20 to 25 minutes). Turn off the oven.

Leave the cheesecake bars inside the oven with the oven door slightly open, until completely cooled.

Add topping.

Melt butter and monk fruit in a sauce pan on the stove. Cook at medium heat until it begins to brown.

Remove the pan from heat. Stir in cream, vanilla and chopped pecans. Pour over the cooled cheesecake bars.

Chill the cheesecake bars for at least 3 hours before cutting and serving.

Cheesecake bars with pecan pie filling on top on a wire cooling rack.

Tips and Tricks

Use room temperature cream, eggs and cream cheese. Letting the ingredients warm to room temperature helps them combine more easily so you don't wind up with lumpy cheesecake!
After pouring the filling over the crust, tap the baking dish on the counter. This will release any bubbles in the cheesecake before baking.
Store bars in the refrigerator until ready to serve.

Recipe FAQs

Can these cheesecake bars be made ahead of time?

These cheesecake bars are a great make ahead recipe. I like to make them the night before and let them chill overnight in the fridge to set.

Can I freeze them?

You can freeze keto cheesecake bars after baking and cooling. Wrap the bars well in freezer bags or foil. Keep frozen for 2 -3 months.

How can I keep my cheesecake bars from cracking?

Make sure your oven temperature is accurate to help prevent cracked tops. An oven thermometer is the best friend of home bakers since most oven's internal temperature readings are inaccurate.
Keeping the cheesecake in the oven to cool is another way to reduce the chances of cracking. The gradual (instead of sudden) temperature change allows the cheesecake to cool while maintaining a smooth velvety finish.

How long do I have to leave the cheesecake in the oven after baking?

Leave the cheesecake in the oven until the center is no longer warm to the touch. This takes about 1 hour for us, but your actual cooling time will vary based on climate, room temperature and other factors.

Are these bars gluten free?

Yes, these cheesecake bars are gluten free, keto friendly and free of added sugars!

Gluten free cheesecake bars with cinnamon and pecan topping.

More Keto Desserts

Keto Pecan Sandies Cookies
Keto Lemon Cookies
Blueberry Cake Recipe
Crustless Pumpkin Pie
Keto Peanut Butter Cookies

Prep Time 30 minutes

Cook Time 35 minutes

Additional Time 3 hours

Total Time 4 hours 5 minutes

Ingredients

For the Crust

1 ½ cups almond flour
¼ cup granulated monk fruit
½ teaspoon cinnamon
⅓ cup unsalted butter, melted

For the Filling

16oz cream cheese (at room temperature)
1/2 cup granulated monk fruit
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon baking powder
¼ cup heavy whipping cream (at room temperature)
2 large eggs (at room temperature)

For the Topping

¼ cup unsalted butter, melted
¼ cup granulated monk fruit
¼ cup heavy whipping cream
½ teaspoon vanilla extract
1 cup chopped pecans

Instructions

Pre-heat the oven to 350 degrees F. Line an 8-inch square baking dish with parchment paper. Set aside.
Mix the ingredients for the crust in a bowl until a granulated consistency. Spread it in the prepared baking dish and press it down evenly. Bake crust for 6-8 minutes or until lightly golden. Let cool for 10 minutes.
Reduce oven temperature to 325 degrees F.
In a bowl, add cream cheese (it should be at room temperature to avoid lumps), granulated monk fruit, vanilla extract, cinnamon, and baking powder. Using an electric mixer, mix until smooth. Add the heavy cream and beat to combine. Finally, fold in the eggs and combine completely.
Pour the filling on top of the crust. Tap baking dish onto the counter to release any bubbles. Bake for 20-25 minutes, or until the center of the cheesecake is set. Turn off oven. Leave bars in the oven, with the door slightly open, to cool.
To make the topping, melt butter and granulated monk fruit at medium heat until it gets brown in color. Remove from heat and add heavy cream, vanilla extract, and chopped pecans. Stir to combine. Pour it on top of the cooled cheesecake and refrigerate cheesecake for at least three hours to set.
Cut into bars and serve.

Notes

Use room temperature cream, eggs and cream cheese. Letting the ingredients warm to room temperature helps them combine more easily so you don't wind up with lumpy cheesecake!
After pouring the filling over the crust, tap the baking dish on the counter. This will release any bubbles in the cheesecake before baking.
Store bars in the refrigerator until ready to serve. You can freeze keto cheesecake bars after baking and cooling. Wrap the bars well in freezer bags or foil. Keep frozen for 2 -3 months.

Nutrition Information:

Yield:

Serving Size:

1 large square
Amount Per Serving: Calories: 307 Total Fat: 30g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 78mg Sodium: 116mg Carbohydrates: 6g Fiber: 2g Sugar: 3g Protein: 6g

Low in carbs and rich in taste, these Keto Pecan Cheesecake Bars have to be tasted to be believed!

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Source: https://nosugarnoflourrecipes.com/keto-pecan-cheesecake-bars/