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These Keto Pecan Cheesecake Bars Are Almost Too Yummy to Be Low-Carb

Keto Pecan Cheesecake Bars

yield: 16 SERVINGS

prep time: 30 MINUTES

cook time: 50 MINUTES

total time: 1 HOUR 20 MINUTES

Ingredients

For the Candied Pecans:

  • ¾ cup plus 1 tablespoon granulated sweetener or Swerve, divided
  • ¼ cup water
  • 1 tsp vanilla extract
  • 1 tbsp ground cinnamon
  • 8 oz package of raw pecan halves

For the Crust:

  • 2 cups almond flour
  • 2 tbsp granulated sweetener or Swerve
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • 1 tbsp butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 2 tbsp granulated sweetener or Swerve
  • ½ tsp liquid stevia
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature

For the Chocolate Ganache:

  • 2 oz Lily’s Dark Chocolate Baking Bar
  • 3 oz heavy cream
  • 9 candied pecans

Directions

1

For the Candied Pecans:

Heat the water in a large, wide skillet on medium heat. Add in the Swerve, cinnamon, and vanilla and mix well. Heat the sugar mixture until it’s completely dissolved. Bring it to a slight boil for about 30 seconds.

2

Add in the pecans and mix thoroughly, ensuring that each nut is coated. Remove the pan from the stove and spread the pecans out on a cookie sheet. Let them cool for 2-3 minutes. Sprinkle the remaining tablespoon of Swerve onto the nuts. Let them harden and seal in a zip baggie or container for up to 3 months.

3

For the Crust: 

Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper. In a large bowl, combine the almond flour, granulated sweetener or Swerve, cinnamon, and baking soda. Add in the melted butter and mix until completely incorporated (it will resemble wet sand).

4

Pour the almond flour mixture in the lined baking pan and press into an even layer. Bake the crust for 8-10 minutes. Remove from the oven and let it cool completely. While the crust is cooling, prepare the filling.

5

For the Filling: 

In a clean bowl, add in the softened cream cheese and liquid stevia. Beat until smooth and creamy. Add in the vanilla and beat in the eggs one at a time. Continue to beat until the ingredients are fully incorporated.

6

Pour the cheesecake batter on to the crust in an even layer. Bake at 350 degrees F for 35-40 minutes. When the outside of the cake is set and the inside is slightly jiggly, the cheesecake is done. Let the cheesecake cool completely (at least two hours or overnight). Once the cheesecake has cooled, prepare the chocolate ganache.

7

For the Chocolate Ganache:

Chop 2 ounces of Lily’s Dark Chocolate Baking Bar. Put it in a bowl. Heat the 3 ounces of heavy cream in a bowl and heat in 15-second increments in the microwave until it’s hot to the touch. Pour the cream into the chopped chocolate and let it sit for about 30 seconds. Then mix the chocolate until smooth and shiny.

8

To Put it All Together: 

Remove the cooled cheesecake from the pan. Drizzle the ganache over the top of the cheesecake.

Tip: For a professional look, put the ganache into a plastic zip baggie. Push the ganache into one of the bottom corners and snip the end. Then, slowly drizzle the ganache diagonally over the cheesecake.

9

Sprinkle the chopped candied pecans on top. Let the ganache set, then cut into 16 2x3 inch bars. Store in an airtight container in the fridge for up to three days.

Nutritional Information

Yield: 16 bars, Serving Size: 2x2 inch sized bar
Amount Per Serving: Calories: 217, Total Carbohydrates: 6g, Fiber: 2g, Net Carbohydrates: 4g, Total Fat: 21g, Protein: 4g

Brought to you by Hip2Keto.
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6 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.5 / 2 ratings
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plate with keto cheesecake bars on the table

One of the myths surrounding the Keto diet is that desserts are off-limits. These keto pecan cheesecake bars are the perfect low-carb dessert – a combination of richness with a touch of sweet. I pretty much guarantee they’ll be your go-to dessert for your next dinner party! 

I mean, just because you chose the keto life doesn’t mean you can satisfy your sweet tooth on occasion. A delicious way to curb your sugar cravings is to balance the sweet with the fullness of fat and rich flavors.

sheet pan with candied keto pecans

Hip Tip: Make the candied pecans the day before you bake the cheesecake. Keep them on had to add a deliciously sweet topping to other desserts or just for guilt-free snacking.


Print

Keto Pecan Cheesecake Bars

yield: 16 SERVINGS

prep time: 30 MINUTES

cook time: 50 MINUTES

total time: 1 HOUR 20 MINUTES

Rich and creamy cheesecake bars topped with candied pecans and drizzled with homemade chocolate ganache.

Ingredients

For the Candied Pecans:

  • ¾ cup plus 1 tablespoon granulated sweetener or Swerve, divided
  • ¼ cup water
  • 1 tsp vanilla extract
  • 1 tbsp ground cinnamon
  • 8 oz package of raw pecan halves

For the Crust:

  • 2 cups almond flour
  • 2 tbsp granulated sweetener or Swerve
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • 1 tbsp butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 2 tbsp granulated sweetener or Swerve
  • ½ tsp liquid stevia
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature

For the Chocolate Ganache:

  • 2 oz Lily’s Dark Chocolate Baking Bar
  • 3 oz heavy cream
  • 9 candied pecans

Directions

1

For the Candied Pecans:

Heat the water in a large, wide skillet on medium heat. Add in the Swerve, cinnamon, and vanilla and mix well. Heat the sugar mixture until it’s completely dissolved. Bring it to a slight boil for about 30 seconds.

2

Add in the pecans and mix thoroughly, ensuring that each nut is coated. Remove the pan from the stove and spread the pecans out on a cookie sheet. Let them cool for 2-3 minutes. Sprinkle the remaining tablespoon of Swerve onto the nuts. Let them harden and seal in a zip baggie or container for up to 3 months.

3

For the Crust: 

Preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper. In a large bowl, combine the almond flour, granulated sweetener or Swerve, cinnamon, and baking soda. Add in the melted butter and mix until completely incorporated (it will resemble wet sand).

4

Pour the almond flour mixture in the lined baking pan and press into an even layer. Bake the crust for 8-10 minutes. Remove from the oven and let it cool completely. While the crust is cooling, prepare the filling.

5

For the Filling: 

In a clean bowl, add in the softened cream cheese and liquid stevia. Beat until smooth and creamy. Add in the vanilla and beat in the eggs one at a time. Continue to beat until the ingredients are fully incorporated.

6

Pour the cheesecake batter on to the crust in an even layer. Bake at 350 degrees F for 35-40 minutes. When the outside of the cake is set and the inside is slightly jiggly, the cheesecake is done. Let the cheesecake cool completely (at least two hours or overnight). Once the cheesecake has cooled, prepare the chocolate ganache.

7

For the Chocolate Ganache:

Chop 2 ounces of Lily’s Dark Chocolate Baking Bar. Put it in a bowl. Heat the 3 ounces of heavy cream in a bowl and heat in 15-second increments in the microwave until it’s hot to the touch. Pour the cream into the chopped chocolate and let it sit for about 30 seconds. Then mix the chocolate until smooth and shiny.

8

To Put it All Together: 

Remove the cooled cheesecake from the pan. Drizzle the ganache over the top of the cheesecake.

Tip: For a professional look, put the ganache into a plastic zip baggie. Push the ganache into one of the bottom corners and snip the end. Then, slowly drizzle the ganache diagonally over the cheesecake.

9

Sprinkle the chopped candied pecans on top. Let the ganache set, then cut into 16 2x3 inch bars. Store in an airtight container in the fridge for up to three days.

Nutritional Information

Yield: 16 bars, Serving Size: 2x2 inch sized bar
Amount Per Serving: Calories: 217, Total Carbohydrates: 6g, Fiber: 2g, Net Carbohydrates: 4g, Total Fat: 21g, Protein: 4g

Brought to you by Hip2Keto.

keto cheesecake bars stacked

Just one bite, and you’ll see why Keto Pecan Cheesecake Squares are worth the effort!

The sweet buttery crust with creamy cheesecake is so delicious, and the chocolate with sweet pecans throw this dessert over the top amazing! If you’re looking for a keto dessert to impress, this is the one!


See why readers love this Keto Wendy’s Inspired Chocolate Frosty!

Join The Discussion

Comments 6

  1. Linz

    Made this for my diabetic keto mother for her birthday. A bit time consuming, turns out beautiful….but sad to say…..no one liked it.
    Pros: The pecans were amazing on their own, and the cheesecake layer was tasty.
    Cons: the ganache was overkill and could have been left off, and the crust was very thick in 8×8 pan and unpalatable. My kiddos referred to the crust as “dehydrating”.
    I personally wont be making it again.

    • Lina D (Hip2Save Sidekick)

      Oh no so sorry – thanks for the feedback on how it went Linz.

  2. Megan seagraves

    The crust didn’t take with the 2 cups and 1tbsp of butter

    • Amber (Hip Sidekick)

      Darn! Sorry for the issues, Megan. You could try adding a tablespoon or two of more butter until it will press into the pan. Hoping that helps!

  3. Debbie Piazza

    I like to start my baking early for Christmas and I was wondering if these can be frozen?

    • Lina D (Hip2Save Sidekick)

      ya I’m sure these ingredients can. Enjoy!

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