My hubby can never believe these are low carb! He can eat an entire tray!

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Put this recipe on paper.
Low Carb Pecan Pie Cheesecake Bars have a touch of rustic charm in every mouthful, bringing to mind the hearty baking and robust flavors that are made with love and a dash of inventiveness in our Midwest traditions. This recipe embodies my Grandma’s culinary expertise, which is intertwined with our family’s history of improvising and finding beauty in everyday items. It combines the decadence of pecan pie with the elegant smoothness of cheesecake.
At a time when people are watching what they eat more closely, whether because of religious or health concerns, it’s great to make nostalgic treats that are suitable for today’s health-conscious society. For those who love sweets but want to limit their carb intake, these bars are a great option.

Now, according to tradition, you should serve this warm dessert with whipped cream or perhaps a dab of heavy cream spiced with cinnamon. On those warm summer days, I recommend them with a robust mug of coffee, or, for a more celebratory occasion, a shot of whiskey on the rocks goes well with these beautiful bars.

Cheesecake Bars With Pecans and Low Carbs
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– Almond flour, 1 1/2 cups
– 1/4 cup of melted unsalted butter
The following ingredients are needed: – 3 tablespoons of granulated erythritol (best used in baking) – 1 teaspoon of vanilla essence – 1/4 teaspoon of salt
The filling calls for 16 ounces of room-temperature cream cheese.
2 big eggs – 1/2 cup of granulated erythritol
– A teaspoon of vanilla flavoring
The pecan topping requires:
– Chopped pecans measuring 1 cup
– Refined butter, half a cup
half a cup of brown erythritol blend or any brown sugar replacement
– Salt, a pinch, and one teaspoon of vanilla extract