Pecan Cheesecake Squares

 

Ingredients

Crust:

1 ½ cups almond flour

⅓ cup unsalted butter, melted

2 tbsp powdered sweetener (like monk fruit or erythritol)

½ tsp cinnamon

¼ tsp salt

Cheesecake Filling:

16 oz cream cheese, softened

½ cup powdered sweetener

2 large eggs

1 tsp vanilla extract

Pecan Topping:

¾ cup pecans, chopped

¼ cup unsalted butter

¼ cup heavy cream

¼ cup powdered sweetener

½ tsp vanilla extract

¼ tsp salt

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C).

Mix almond flour, melted butter, sweetener, cinnamon, and salt until combined.

Press into an 8x8-inch baking dish lined with parchment paper.

Bake for 10 minutes, then let cool slightly.

2. Make the Cheesecake Layer:

Beat cream cheese and sweetener until smooth.

Add eggs one at a time, mixing until just combined. Stir in vanilla.

Pour over the crust and smooth the top.

Bake for 20-25 minutes, until the center is set but slightly jiggly.

Let cool while making the topping.

3. Prepare the Pecan Topping:

In a saucepan over medium heat, melt butter. Add heavy cream, sweetener, vanilla, and salt.

Simmer for 2-3 minutes, then stir in chopped pecans.

Pour the mixture over the cooled cheesecake layer.

4. Chill & Serve:

Refrigerate for at least 3 hours (or overnight) to set.

Slice into squares and enjoy!

These are perfect for a make-ahead dessert. Let me know if you’d like any tweaks!