Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 12 Servings
These heavenly treats will surely make your day extra special! I am sure that you and your kids will love these. Try this recipe now and enjoy!
Ingredients:
Crust:
8 tbsp butter, melted
1 1/4 c almond flour
2 tbsp Keto-friendly confectioners’ sweetener such as Swerve or Monkfruit
Cheesecake Layer
8 oz cream cheese
1 Egg yolk
1/3 c Keto-friendly confectioners’ sweetener such as Swerve or Monkfruit
2 tsp pure vanilla extract
Cranberry Layer:
1 c Low carb Cranberry Sauce (recipe linked below)
Pecan Crumble Layer
2 tbsp butter
1/4 c pecans
1/2 c almond flour
1 tbsp Keto-friendly confectioners’ sweetener such as Swerve or Monkfruit
Directions:
To Make the Crust:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Line with parchment paper an 8×8-inch cake pan.
Step 3: In a small mixing bowl, add the almond flour, melted butter, and swerve. Beat until well mixed.
Step 4: Transfer the mixture into the prepared cake pan.
Step 5: Place the crust inside the preheated oven and bake for about 7 minutes or until it starts to brown.
Step 6: Remove from the oven and let the crust sit at room temperature to cool completely.
To Make the Vanilla Cheesecake Layer:
Step 1: In a blender, add the egg yolk, cream cheese, vanilla extract, and sweetener. Mix until well blended.
Step 2: Add the mixture over the cooled crust and spread it evenly.
Step 3: Add the low-carb cranberry sauce on top of the cheesecake layer and spread it evenly.
To Make the Pecan Crumble:
Step 1: In a food processor, add almond flour, butter, sweetener, and pecans. Pulse until well mixed.
Step 2: Sprinkle the mixture over the cranberry sauce.
Step 3: Place it inside the preheated oven and bake for about 20 minutes or until done.
Step 4: Remove from the oven and allow it to cool at room temperature.
Step 5: Slice into small bars.
Step 6: Serve and enjoy!
Nutrition Facts:
YIELD: 12, SERVING SIZE: 1 bar
Amount Per Serving: CALORIES: 276 | TOTAL FAT: 21.1g | CHOLESTEROL: 60mg | SODIUM: 66.6mg | CARBOHYDRATES: 6.6g | NET CARBOHYDRATES: 5.1g | FIBER: 1.5g | SUGAR: 2.4g | PROTEIN: 4.3g
Ingredients
- Crust:
- 8 tbsp butter, melted
- 1 1/4 c almond flour
- 2 tbsp Keto-friendly confectioners’ sweetener such as Swerve or Monkfruit
- Cheesecake Layer
- 8 oz cream cheese
- 1 Egg yolk
- 1/3 c Keto-friendly confectioners’ sweetener such as Swerve or Monkfruit
- 2 tsp pure vanilla extract
- Cranberry Layer:
- 1 c Low carb Cranberry Sauce (recipe linked below)
- Pecan Crumble Layer
- 2 tbsp butter
- 1/4 c pecans
- 1/2 c almond flour
- 1 tbsp Keto-friendly confectioners’ sweetener such as Swerve or Monkfruit
Instructions
To Make the Crust:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Line with parchment paper an 8×8-inch cake pan.
Step 3: In a small mixing bowl, add the almond flour, melted butter, and swerve. Beat until well mixed.
Step 4: Transfer the mixture into the prepared cake pan.
Step 5: Place the crust inside the preheated oven and bake for about 7 minutes or until it starts to brown.
Step 6: Remove from the oven and let the crust sit at room temperature to cool completely.
To Make the Vanilla Cheesecake Layer:
Step 1: In a blender, add the egg yolk, cream cheese, vanilla extract, and sweetener. Mix until well blended.
Step 2: Add the mixture over the cooled crust and spread it evenly.
Step 3: Add the low-carb cranberry sauce on top of the cheesecake layer and spread it evenly.
To Make the Pecan Crumble:
Step 1: In a food processor, add almond flour, butter, sweetener, and pecans. Pulse until well mixed.
Step 2: Sprinkle the mixture over the cranberry sauce.
Step 3: Place it inside the preheated oven and bake for about 20 minutes or until done.
Step 4: Remove from the oven and allow it to cool at room temperature.
Step 5: Slice into small bars.
Step 6: Serve and enjoy!
Notes
Nutrition Facts: YIELD: 12, SERVING SIZE: 1 bar Amount Per Serving: CALORIES: 276 | TOTAL FAT: 21.1g | CHOLESTEROL: 60mg | SODIUM: 66.6mg | CARBOHYDRATES: 6.6g | NET CARBOHYDRATES: 5.1g | FIBER: 1.5g | SUGAR: 2.4g | PROTEIN: 4.3g
