Ingredients
- Crust
- 8 tablespoons butter, melted
- 1 1/4 cup almond flour
- 2 tablespoons Keto friendly confectioners sweetener such as Swerve or Monkfruit
- Cheesecake Layer
- 8 ounces cream cheese
- 1 egg yolk
- 1/3 cup Keto friendly confectioners sweetener such as Swerve or Monkfruit
- 2 teaspoons pure vanilla extract
- Cranberry Layer
- 1 cup Low carb Cranberry Sauce (recipe linked below)
- Pecan Crumble Layer
- 2 tablespoons butter
- 1/4 cup pecans
- 1/2 cup almond flour
- 1 tablespoon Keto friendly confectioners sweetener such as Swerve or Monkfruit
Instructions
For the Crust: Preheat oven to 350 degrees.
Line an 8×8 pan with foil or parchment paper.
Combine the melted butter, almond flour and swerve in a small bowl and press into the foil lined pan.
Prebake crust for 7 minutes, it should not be firm just slightly beginning to brown around the edges.
Remove crust and allow it to cool.
For the Vanilla Cheesecake Layer:
Using an electric mixer or small blender combine the cream cheese, egg yolk, sweetener and vanilla extract until smooth.
Spread the cheesecake layer evenly over the crust.
For the Cranberry Layer:
Spread the prepared low carb cranberry sauce over the cheesecake mixture.
For the Pecan Crumble:
Combine the butter, almond flour, pecans and sweetener in a small blender or food processor and pulse until it resembles a crumb like mixture.
Sprinkle over the cranberry layer.
Bake 18-20 minutes until the top is lightly browned.
Allow bars to cool completely before slicing.
