Combine the butter, almond flour, coconut flour, ⅓ 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. There are 1.6 NET carbs per serving.Storage: Store for up to a week in the refrigerator. However, 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.Notes on Sweeteners: