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Caramelized Pecan Cheesecake Squares (Keto/LowCarb)

No fuss- no water bath- no worries of the cheesecake "cracking"- these bars are super simple and my basic keto cheesecake recipe that I use as a base for all of my fun cheesecake creations!



2 cups almond flour

4 tablespoons melted butter

1 teaspoon vanilla extract

1/4 cup Pyure granulated sweetener


2 packages- 8 oz each softened cream cheese

2 eggs, room temperature

3/4 cup sour cream

2 teaspoon vanilla extract

1/2 cup Pyure granulated sweetener

Pecan Topping:

2 cups pecan halves

1 cup brown sugar substitute such as Lakanto Golden

1 tablespoon vanilla extract

1 cup butter, room temperature

1/4 cup heavy whipping cream

Tools Needed:

Glass 7x11 baking dish

Parchment paper

Cooking spray

Stand Mixer


Preheat oven to 350 degrees Fahrenheit. Line your baking dish with parchment paper and spray with the cooking spray.

In a bowl, combine the crust ingredients until they have a "sand like" texture.

Press into the bottom of the dish evenly, and bake for 10 minutes. Remove and allow to cool completely.

Prepare the pecan topping. In a medium sauce pan, melt the butter and add in the pecans. Cook over medium heat for 4-5 minutes. Add in the brown sugar substitute and extract. Reduce heat to low and cover. Cook for 5 minutes. Add in the heavy cream and cover once again. Allow to cook on low for 10 minutes or until mixture is reduced to about half the liquid. Set aside.

In a stand mixer, combine the cream cheese and sour cream. Mix on medium speed until well combined (about 3-4 minutes) Add in the eggs, vanilla extract, and sweetener. Mix well, making sure there are no lumps. Scrape down the sides with a spatula as needed. Once mixture is extremely smooth, turn off the mixer and pour into the cooled crust.

Pour the pecan mixture on top.