These keto pecan pie cheesecake bars combine three of the very best dessert flavors: chocolate, pecan pie and cheesecake! They're so decadent and delicious that it just takes a few bites to feel satisfied. Only 3 net carbs per serving depending as always on your exact ingredients.Be sure to make the day before you'd like to serve them, they require overnight in the freezer.
Preheat oven to 325 degrees for convection or 350 for conventional.
Take your eggs out and let come to room temperature or place in warm water.
Lightly spray coconut oil in an 8 x 8 pan.
Cut parchment paper to fit pan leaving 2 sides free.
Blend ingredients for crust and using buttered fingers press into bottom of pan. Use a rubber spatchula to smooth if desired.
Bake crust for about 20 minutes or until it starts to firm. Remove and let cool.
In the meantime, make the cheesecake filling.
Add all ingredients into bowl and blend until smooth.
Once the crust has cooled for 30 minutes or more, add cheesecake filling over the crust.
Bake for 20-25 minutes, cheesecake should be mostly set but still jiggles in the middle.
Let the cheesecake cool on the counter for 30 minutes then put in the refrigerator for 30 minutes.
In the meantime, make the carmel pecan filling. In a large saute pan over medium-low heat, melt butter and swerve for about 3 minutes, stirring frequently, until dark golden brown.
When the caramel mixture looks golden, add the syrup, cream, salt and vanilla. Genly simmer, stirring constantly for about 20 minutes, until bubbly, dark golden and thicker.
Remove caramel sauce from heat and let cool for at least an hour in the refrigerator.
The caramel mixture should be cool enough that it won't cook your eggs. Whisk egg and slowly add the caramel sauce 1/2 cup at a time to incorporate without cooking the egg.
If using chocolate chips, spread chips over the cheesecake filling.
Place chopped pecans evenly on top of the cheesecake and pour half of the caramel mixture on top.
Place pecan halves and cover with the rest of the caramel sauce.
Bake for about 45 minutes, until the top is dark brown and the caramel looks set. Pecan topping will jiggle slightly, like jello.
A wooden pick should come out relaviely clean, no cheesecake mix should be visible.
Cool in the pan on the counter for an hour. Then place in the freezer overnight.
Take pan out of the freezer and let sit on the counter for an hour.
Slice into bars and enjoy! Store in the refrigerator for easy access or in the freezer if you'd like to enjoy them at a later date.
The bars are delicious cold right out of the refigerator or let them come to room temp before eating.
Notes
Make sure to note these should be made the day before you'd like to serve them since they require freezing overnight.