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This made me a bit nervous because it’s not the typical super sweet pecan bar that resembles pecan bar, even though after making it three times in one week, I can tell you it’s very addicting.

It’s decadent and yet it’s a keto sweet, low-carb, and paleo friendly.

The only tricky part, although not difficult, is the almond flour crust. You have to press it in with your hands, (instead of rolling it). It doesn’t look like it’s going to work, but once you pre-bake it and you must pre-bake, it’s really good, not inferior in any way to other cookie bar bottoms.

When pecans and maple come together for a cheesecake bar with an almond crust.

Almond Tart Crust
  • 1½ cups almond flour
  • 3 tablespoons butter
  • ½ teaspoon vanilla (optional)
  • ⅓ cup Swerve Confectioner's sugar (can use their granulated)
  • 1 egg yolk
Tart Filling
  • 8 ounce full fat cream cheese
  • ½ cup Swerve Confectioner's sugar Order Here
  • 1 egg
  • ½ to 1 teaspoon maple extract
  • 1 cup pecans plus two tablespoons for garnish
  1. Almond Tart Crust Instructions
  2. Melt butter and mix with flour, vanilla and swerve.
  3. Mix in egg yolk.
  4. Put in tart pan, by pressing in with fingers.
  5. Bake for 10 minutes at 350 degrees F.
  6. Make Filling
  7. Mix cream cheese with vanilla, maple extract, egg. Start with ½ teaspoon extract and taste.
  8. Chop pecans .Mix with a little sea salt.
  9. Put pecans in first (although you can reverse this is you want)
  10. Pour cheesecake mixture.
  11. Top with two tablespoons chopped pecans for garnish.
  12. Bake for 20 minutes at 350 degrees F. or until cream cheese mixture is set.
  13. Cool completely.
  14. Refrigerate at least six hour, preferably overnight.
  15. Cut into 16 squares.
Recipe Adapted : GRAIN FREE MAPLE PECAN CHEESECAKE BARS @ spinachtiger

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