With a butter pecan cookie crust and a super creamy filling, these Butter Pecan Cheesecake Bars are my new favorite treat.
Butter Pecan Cheesecake Bars – Keto, Low Carb, Grain-Free, Gluten-Free, THM S
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. And pecans are my favorite nut by far so I knew this would be a winning combination.
The crust is based on my Butter Pecan Cookies and is delicious on its own. Topped with creamy cheesecake makes it even better!
How to make Butter Pecan Cheesecake Bars
These are really easy to make. The dough comes together in minutes in the food processor and then you can make the filling in the same bowl without even washing it.
Butter Pecan Cheesecake Bar Crust Ingredients:
butter
Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Gelatin – this crust does not have eggs so the gelatin acts as a binder and helps to hold it together.
Vanilla – With the price of vanilla being astronomical I decided to try a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts.
pecans
Butter Pecan Cheesecake Filling Ingredients:
cottage cheese
cream cheese
eggs
almond extract
vanilla
Butter Pecan Cheesecake Topping Ingredients:
chopped toasted pecans or candied pecans
cinnamon
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.
Want more cheesecake? I know I always do!
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
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Ingredients
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 extract
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.
Notes
Nutrition
The nutrition facts are for one cheesecake bar. There are 24 bars per recipe.
Ruth says
For your sweetener combo, how much of each should I use?
Taryn says
There are clickable links within the post and my sweetener recipe is here: https://joyfilledeats.com/sweetener
Bob Dierks says
why are there two different nutritional facts labels?
Taryn says
Because this is an old post and I’m working through updating 500 of them. 😉 The one within the recipe card is more accurate.
Jill says
Made this for my husband’s birthday “cake” and was very pleased! Not exactly like a regular cheesecake but certainly a nice replacement. I used 4% cottage cheese and extra vanilla instead of the almond extract. They turned out great and I will definitely make again. Wondering if anyone has tried freezing these since there is so much leftover.
Taryn says
I haven’t frozen this but in general cheesecakes can be frozen.
Tammy Bell says
I have some xanthum gum can it be used in place of the gelatin in this recipe?
Taryn says
Maybe. The gelatin is the binder in the crust but the cheesecake may hold the crust together without it.
Rita says
May i ask why reduced fat cottage cheese? I know eating low carb you should use full fat. Will that work ok? I wasn’t sure if it altered how it would come out. Thank you!
Taryn says
Full fat will be fine. I just happened to have 2% on hand when I made these.
Laura Gay says
Will 1% cottage cheese work? It always seems I’ve the wrong one on hand.. thank you
Taryn says
Yes, 1% should work.