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
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
Glass 7x11 baking dish
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.
Bake on the center rack of your oven for 35 minutes, or until the center is no longer "jiggly"
Allow to cool, then place in the refrigerator for a minimum of 3 hours and upwards to overnight for best results.
Slice into bars and serve as desired!
Serves approximately 8 guests