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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.

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 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!

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!

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!

Robyn

Sunday 19th of November 2023

Is there actually supposed to be baking powder in the filling? My cheesecake is cooling now and seems fine and I left it out. Was it maybe supposed to be in the crust? Thanks!

Steveo

Sunday 26th of December 2021

Great recipe. My favorite keto dessert to date. Even the non-keto-converts liked it on Xmas day. Thank you.

Steveo

Sunday 26th of December 2021

PS I found that this one needed either more cook time or stay at 350° for the full 25 minutes to get the center to set up. More like the Pumpkin cheesecake cooking time/temp.

Andrea Thueson

Thursday 21st of October 2021

I love pecans and cheesecake, so I was pumped to make this dessert, and I WAS not disappointed! It turned out so good.

wilhelmina

Thursday 21st of October 2021

I thought these bars were amazing! I loved the smooth and creamy filling and thought they hit just the right balance of sweet but not overly so. I will for sure be making them again!

Lisa Dickmeyer

Saturday 9th of October 2021

The topping was very good, the crust was okay, but the filling was just not sweet enough, IMO. It tasted like unsweetened cream cheese. It was quite a bit of work, but if I make it again, I will definitely increase the amount of sweetener I put into the filling. Also, in the directions, I couldn’t find when to add the vanilla to the filling—so I added it before I put in the eggs.

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