Maple Pecan Cheese Cake Bars
THE KETO MAPLE PECAN BAR IS KETO FRIENDLY, GRAIN FREE AND SUGAR FREE
It’s decadent and yet it’s a keto friendly sweet, low-carb, and paleo friendly.
This is not just for holidays, but is something you can easily make all year. I can have it all done in under an hour with ten minutes of active time.
HOW TO MAKE THE ALMOND FLOUR CRUST
The only tricky part, although not difficult, is the almond flour crust. You can press it in with your hands, (instead of rolling it). In my video, I do roll it between two pieces of parchment paper. 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.
As far as the cream cheese part, it’s so simple.
I use room temperature cream cheese, an egg, powdered Xylitol, vanilla and maple extract and you’re just about done. In my latest version, I added two tablespoons of sour cream. It’s not totally necessary, but I like it.
Chop one cup of pecans, bake for about twenty minutes and then chill thoroughly. Cut into squares and take to your next party!
Grain Free Maple Pecan Bars, (Keto, Low-Carb, Sugar Free)
Rectangular Tart Pan
- 2 cups almond flour
- 3 tablespoons butter
- 1/2 teaspoon vanilla optional
- 1/3 cup Xylitol granulated
- 1 egg
Tart Filling Ingredients
- 8 ounce full fat cream cheese
- 2 tablespoons sour cream newly added and optional
- 1/2 cup Xylitol granulated
- 1 egg
- 1 teaspoon maple extract
- 1 cup pecans plus two tablespoons for garnish
Almond Tart Crust Instructions
Melt butter and mix with almond flour, vanilla and swerve.
Mix in egg yolk.
Put in tart pan, by pressing in with fingers.
Bake for 10 minutes at 350 degrees F.
Mix cream cheese with sour cream, vanilla, maple extract, egg. Start with 1/2 teaspoon extract and taste.
Mix with a little sea salt.
Put pecans in pan with tart crust first (although you can reverse this is you want)
Pour cheesecake mixture.
Top with two tablespoons chopped pecans for garnish.
To avoid the tart crust from burning, cover entire tart pan with tin foil. Use a pairing knife, cut out the middle tart part so that only the tart crust is covered.
Bake for 20 minutes at 350 degrees F. 180 C. or until cream cheese mixture is set.
Refrigerate at least six hour, preferably overnight.
Cut into 16 squares.
PANS: I used a tart pan, cutting into 16 bars. You can use any kind of square pan and just put the crust on the bottom as an option. Use parchment paper if you do that.
MAPLE EXTRACT: If you can’t get real maple extract, you can skip this part. They are still good without it.
If using real cane sugar, you can substitute 1 to 1, but do taste filling to see if it’s sweet enough. You might want to start with 1/3 cup sugar for filling and add more as needed.
MAPLE PECAN BARS:
Maple pecan bars aren’t a cheesecake, but have a cream cheese filing that is inspired by cheesecake. After three tries, we flavored the cream cheese mixture with maple extract, and liked this version best. I had tried flavoring with various liquors and that just did not work!
There are also options as to where to place the pecans. In the first version, I put them first before the cream cheese mixture. Either way, it’s good. It’s a matter of how you want it to look. If I put the pecans in first, I save a sprinkling for the top.
ALMOND FLOUR CRUST:
This year I made pumpkin cheesecake bars and didn’t do a side crust, only a bottom. I loved it. You can head over there for that recipe,where I crushed some pecans in the pie dough and I love it.