My hubby can never believe these are low carb! He can eat an entire tray!

There's a little rustic charm woven into every bite of Low Carb Pecan Pie Cheesecake Bars, reminiscent of the wholesomeness of our Midwestern roots where hearty baking and bold flavors are crafted with love and a sprinkle of ingenuity. With family histories tangled in the art of making do and creating magic from simple ingredients, this recipe sings of my own Grandma's kitchen wisdom, melding the indulgence of pecan pie with the creamy sophistication of a cheesecake.

In a time when folks are more mindful about what they eat, whether it's due to dietary restrictions or just aiming for a healthier lifestyle, it's wonderful to recreate the comforting desserts of yesteryears in a manner that fits right into this modern world. These bars are perfect for those who hold a sweet tooth dear but strive to keep the carbs in check.

Now, tradition might whisper to pair a slice of this comforting dessert with a dollop of whipped cream or even a splash of warm, cinnamon-spiked heavy cream. For those balmy afternoons, I'd suggest serving alongside a strong cup of coffee, or if the occasion calls for festivity, a glass of bourbon on the rocks complements these lovely bars quite splendidly.

- 1 1/2 cups almond flour
- 1/4 cup unsalted butter, melted
- 3 tablespoons granulated erythritol (preferred for baking)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt

For the filling:
- 16 ounces cream cheese, room temperature
- 1/2 cup granulated erythritol
- 2 large eggs
- 1 teaspoon vanilla extract

For the pecan topping:
- 1 cup pecans, chopped
- 1/2 cup unsalted butter
- 1/3 cup brown sugar substitute (such as a brown erythritol blend)
- 1 teaspoon vanilla extract
- A pinch of salt

1. Begin by preheating your oven to 350°F (175°C) and line a 9-inch square baking dish with parchment paper, leaving an overhang for easy removal.

2. In a bowl, mix together the almond flour, melted butter, erythritol, vanilla extract, and salt until a crumbly dough forms. Press this mixture into the prepared pan and bake for about 10 minutes or until slightly golden. Let it cool.

3. For the filling, beat together the cream cheese and erythritol in a bowl until smooth. Incorporate the eggs, one at a time, followed by the vanilla extract. Pour this over the cooled crust.

4. Return to the oven and bake for 20-25 minutes, or until the cheesecake is set but still slightly wobbly in the center.

5. While the cheesecake bakes, prepare the pecan topping. In a saucepan, melt butter with the brown sugar substitute, stirring until it's well-combined. Add vanilla extract, a pinch of salt, and the pecans, coating them thoroughly.

6. Once the cheesecake layer is done, sprinkle the pecan mixture over top and bake for an additional 15 minutes.

7. Let the dessert cool to room temperature before transferring it to the refrigerator to chill completely. Once chilled, lift out from the pan, slice into bars, and embrace the heartiness.

- For those who fancy a bit more texture, a sprinkle of coconut flakes in the crust adds a delightful crunch.
- A drizzle of sugar-free caramel sauce can add a smackerel of extra indulgence for those special occasions.
- If you're accommodating nut allergies, sunflower seed flour is a fine substitute for almond flour.
- Remember, when dealing with erythritol or other sugar substitutes, taste as you go—sweetness levels can vary from brand to brand.