Keto Pecan Cheesecake Bars

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.

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

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

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.

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

More Keto Desserts

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

Continue to Content

Keto Pecan Cheesecake Bars

Yield: 16 servings

Prep Time: 30 minutes

Cook Time: 35 minutes

Additional Time: 3 hours

Total Time: 4 hours 5 minutes

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!

Print

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

1. Pre-heat the oven to 350 degrees F. Line an 8-inch square baking dish with parchment paper. Set aside.
2. 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.
3. Reduce oven temperature to 325 degrees F.
4. 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.
5. 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.
6. 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.
7. 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: 16 Serving Size: 1 large square
Amount Per Serving:Calories: 307Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 78mgSodium: 116mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 6g

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