Grain Free Maple Pecan Bars, (Keto, Low-Carb, Sugar Free)
When pecans and maple come together for a cheesecake bar with an almond crust.
Tart Filling Ingredients
- 8 ounce full fat cream cheese
- 2 tablespoons sour cream newly added and optional
- 1/2 cup Swerve granulated
- 1 egg
- 1 teaspoon maple extract
- 1 cup pecans plus two tablespoons for garnish
Almond Tart Crust Instructions
Melt butter and mix with almond flour, vanilla and swerve.
Mix in egg yolk.
Put in tart pan, by pressing in with fingers.
Bake for 10 minutes at 350 degrees F.
Mix cream cheese with sour cream, maple extract, egg, Swerve. Start with 1/2 teaspoon extract and taste.
Mix with a little sea salt.
Put pecans in pan with tart crust first (although you can reverse this is you want)
Pour cheesecake mixture.
Top with two tablespoons chopped pecans for garnish.
To avoid the tart crust from burning, cover entire tart pan with tin foil. Use a pairing knife, cut out the middle tart part so that only the tart crust is covered.
Bake for 20 minutes at 350 degrees F. 180 C. or until cream cheese mixture is set.
Refrigerate at least six hour, preferably overnight.
Cut into 16 squares.
Pan Used: I used this kind of tart pan, cutting into 16 bars.
You can use any kind of square pan and just put the crust on the bottom as an option.
Use parchment paper if you do that.
Maple Extract: If you can't get real maple extract, you can skip this part. They are stll good without it.
If using real cane sugar, you can substitute 1 to 1, but do taste filling to see if it's sweet enough. You might want to start with 1/3 cup sugar for filling and add more as needed.
Serving: 1serving | Calories: 116kcal | Carbohydrates: 2g | Protein: 3g | Fat: 11g | Fiber: 1g