With a butter pecan cookie crust and a super creamy filling, these Butter Pecan Cheesecake Bars are my new favorite treat.
I do love cheesecake so. I’m not a big fan of chocolate cheesecakes but almost any fruit flavor, nut base, or spice like cinnamon I love. If you haven’t noticed I have a few cheesecake recipes already.
Lemon Cheesecake with Sour Cream Topping
Salted Caramel Cashew Cheesecake
Almond Crusted Breakfast Cheesecake
Lemon Blueberry Cheesecake Crumb Bars
Pecan Crusted Pumpkin Breakfast Cheesecakes
Cranberry Swirl Cheesecake Bars
White Chocolate Peanut Butter Cheesecake
So I think it’s safe to say I’m a cheesecake fan. That is almost one cheesecake a month for the length of my blogging career.
Butter Pecan Cheesecake Bars – Low Carb, Sugar Free, THM S
Crust Ingredients:
1 stick cold salted butter, cut into pieces
1 cup almond flour
1/3 cup coconut flour
1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
2 tsp gelatin
1 tsp vanilla
2/3 cup pecans
Filling Ingredients:
16 oz 2% fat cottage cheese
8 oz cream cheese
6 eggs
2/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1 tsp almond extract
1 tsp vanilla
Topping Ingredients:
1 cup chopped toasted pecans or candied pecans
1/2 tsp cinnamon
Instructions:
Preheat oven to 350.
Combine the butter, almond flour, coconut flour, 1/3 cup of the sweetener, gelatin, and vanilla in a food processor. Pulse until wet crumbs form. Add the pecans. Pulse until they are chopped. Press into the bottom of a 9 x 13 baking dish that has been sprayed with cooking spray. Bake the crust for 10 minutes. Let cool for 10 minutes.
Meanwhile, combine the cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the sweetener and extracts. Mix until combined. Add the eggs. Blend until smooth. You will need to scrape down the sides. Pour the filling on top of the crust. Bake for 45 minutes until golden around the edges and only slightly jiggly in the center.
Bake for 45 minutes until golden around the edges and only slightly jiggly in the center. Top with toasted or candied pecans and cinnamon before serving.
Tip: The pecans may get soggy if they are on the cheesecake for a prolonged time. That is why I recommend adding them right before serving.




- 1 stick cold salted butter cut into pieces
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 2 tsp gelatin
- 1 tsp vanilla
- 2/3 cup pecans
- 16 oz 2% fat cottage cheese
- 8 oz cream cheese
- 6 eggs
- 2/3 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup chopped toasted pecans or candied pecans
- 1/2 tsp cinnamon
- Preheat oven to 350.
- Combine the butter, almond flour, coconut flour, 1/3 cup of the sweetener, gelatin, and vanilla in a food processor. Pulse until wet crumbs form. Add the pecans. Pulse until they are chopped. Press into the bottom of a 9 x 13 baking dish that has been sprayed with cooking spray. Bake the crust for 10 minutes. Let cool for 10 minutes.
- Meanwhile, combine the cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the sweetener and extracts. Mix until combined. Add the eggs. Blend until smooth. You will need to scrape down the sides. Pour the filling on top of the crust. Bake for 45 minutes until golden around the edges and only slightly jiggly in the center.
- Bake for 45 minutes until golden around the edges and only slightly jiggly in the center. Top with toasted or candied pecans and cinnamon before serving.
The nutrition facts below are for one cheesecake bar. There are 24 bars per recipe.
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