An acquaintance of my mother’s gave this recipe to me. After I prepared it once for my in-laws, I had to make it at least once every two months. They enjoy it a lot. Instead of a whole chicken divided into portions, I occasionally use chicken thighs for this dish.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 18 |
Ingredients
- 1 cup pecans
- 1 teaspoon stevia-erythritol sweetener
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons melted butter
- 1 egg
- 12 ounces cream cheese
- ½ cup stevia-erythritol sweetener
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- ¼ cup unsweetened almond milk
- 1 tablespoon melted butter
- 1 cup frozen mixed berries
- 1 tablespoon stevia-erythritol sweetener
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Add pecans to a food processor and chop very finely. Add sweetener, cinnamon, and nutmeg. Process for a few more seconds. Pour mixture into a bowl and add melted butter. Stir together and press crust mixture into the bottom of a divided brownie pan with the divider removed.
- Beat egg until fluffy in a large bowl with an electric mixer. Mix in cream cheese 1 ounce at a time. Beat mixture until cream cheese is smooth. Add sweetener, sour cream, vanilla extract, and almond milk. Beat together until filling is smooth. Stir in melted butter. Pour filling over crust in the brownie pan. Insert divider into the pan.
- Bake in the preheated oven for about 35 minutes.
- Meanwhile, heat a small pot over medium heat. Add mixed berries and sweetener and bring to a simmer, about 5 minutes. Stir berries and crush some with a spoon so that a liquid starts to form. Cook for about 10 minutes more.
- Allow cheesecake bars to cool in the brownie pan, about 1 hour. Pour berry sauce on top of bars.
- I used that square brownie pan where the divider lifts out in the middle, but you can use a regular springform pan.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 78 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Just made it. It’s in the oven. The crust was very gummy so I added almond flour to make it more crust like. The recipe is rather labor intense but I think it will taste wonderful. Will follow up.
Delicious recipe, followed the recipe excellent flavour profile
I absolutely loved these. Made them for my diabetic husband and they were a huge hit. The only thing I changed was that I baked the crust for 5 min prior to putting the cream cheese mixture on, I used monkfruit sweetener instead of Truvia, and I used frozen raspberries instead of mixed berries. I will definitely be making them again! Unfortunately we ate them before we could take a photo.
Loved it! I didn’t even tell my guests it was low carb….everyone raved about them! I followed the recipe exactly except, I cut them into bitesize pieces, which for our party, was perfect. Will definitely make them again!
Really hits the spot when you are struggling giving up sugar on keto. I did bake the crust the entire time I was prepping the filling to make it crunchy. I don’t think it was soggy at all. I made a blackberry topping with stevia until the wateriness was more like a syrup. That may help not to have the sogginess too. Don’t be dissuaded by the “experienced bakers”. If you want a crunch crust, you obviously need to pre bake it. Thank you for the recipe!
Great recipe! Only complaint is pan size wasn’t mentioned. I had to double ther recipe to make it fit. otherwise Amazing!
I followed recipe exactly and it was amazing!
This cheesecake was a big hit at a family event. I used Swerve instead of Stevia products– it was my first time using it and was actually very tasty. I did what someone else suggested and baked the crust first for 5 minutes. I used fresh blueberries and Swerve for the cooked topping. I also melted dark chocolate wafers in a separate pan as back up. We tried the cheesecake plain, with the blueberry topping, and with the chocolate sauce, and it was great all 3 ways.
I have a major sweet tooth and this recipe satisfied it quite well! I definitely preferred it out of the fridge! I love keto, however it can be challenging to stick to
This was my first time making it. I baked the crust first, for 5 minutes, since there were complaints of a soggy crust. It cooled while I mixed the filling. I wanted to bake it in a rectangular pan, but there was simply not enough crust. I’m not sure how I’m going to get 18 servings out of the square pan, even though there is abundant filling. I guess the recipe could be readjusted by doubling the crust ingredients. I will update the review after my keto-eating husband samples it.
I loved it! especially the pecan crust, delicious!.
I was so looking forward to making this an ended up eating it an hour after coming out of the oven. It didn’t taste what I was hoping it would taste like. I recommend eating it cold. It taste better than warm. The crust was just ok. Wish there was a better way to make the crust taste better.
I’ve made this several times and sometimes I used almonds instead of pecans and after the first two times switched to monk fruit instead of stevia due to stevias strong aftertaste. This recipe has become my family’s keto dessert so far.
We love this low carb dessert! Next best thing to real cheesecake!!
We LOVED these!! I don’t have much experience baking, but the instructions were easy. I will definitely make this again. I baked them in a cupcake pan since I didn’t have a brownie pan. I baked it for about 30 min. It stuck to the pan a little and the base crumbled a bit, but they were still delicious. I’ll have to do something different next time if I use a cupcake pan [not sure what, so if someone has a tip please share 🙂 ]
I didn’t have pecans, so I substituted walnuts. The bottom was a little softer than I wanted but they were still tasty. I recommend that that they be eaten within 3 days or frozen.
Not really keto at 11 carbs for a serving (1/18th of a recipe) . Unless you forgo the fruit topping, I guess. Tastes great, though, and easy to make.
Followed the directions exactly and mine was brown on the top and edges but completely soggy on the bottom. I’m an experienced baker.
I made this for my Book Club friends because there are so many who are counting carbs, gluten free, vegetarian and on keto diets. Everyone loved this dessert and some asked for the recipe. I broke up the bars and put them in a dessert dish and then added the fruit on top….very pretty! I used a small square cake pan to bake them.
I have been on. KETO plan for 6 weeks and this is the BEST thing I have baked so far. I was wondering about storage after they are baked?
OMG—– These are delicious. With or without the berries! I am the only one doing Keto, but my whole family loved them! Thanks for the Keto dessert!!!