How to Follow
Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius) and line a 9-inch square baking dish with parchment paper, being sure to leave an overhang for easy removal.
Second, make a crumbly dough by combining the almond flour, melted butter, erythritol, vanilla essence, and salt in a bowl. After you have the pan ready, press the mixture into it. Bake for around 10 minutes, or until it becomes a little yellow. Set it aside to cool.
Third, make the filling by combining the erythritol and cream cheese in a mixing dish and beating until smooth. Gradually add the eggs, then the vanilla essence. Top the chilled crust with this.
4. Put the cheesecake back in the oven and bake it for another 20-25 minutes, or until it’s firm but somewhat jiggly in the middle.
5. Get the pecan topping ready while the cheesecake is in the oven. Combine the brown sugar substitute and butter in a saucepan and whisk to melt. Before adding the pecans, coat them well with vanilla essence and a bit of salt.
6. After the cheesecake layer is finished, cover it with the pecan mixture and bake it for another 15 minutes.
7. Once the dessert has cooled to room temperature, you may move it to the fridge to chill it thoroughly. Remove from pan, cut into bars, and enjoy once cooled.
Tips and Variations—If you’re looking for something with a little extra crunch, try topping the crust with some coconut flakes.
– A On those rare occasions, a sprinkle of sugar-free caramel sauce may provide an additional dash of decadence.
– A Sunflower seed flour works just as well as almond flour for those who are allergic to nuts.
– A Keep in mind that different brands of erythritol and other sugar replacements have different sweetness levels, so it’s best to taste as you go.
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