Pecan Cheesecake Squares

Ingredients

For the crust:

• 1 cup almond flour
• 3 tbsp melted butter
• 2 tbsp powdered erythritol (or preferred keto sweetener)
• 1/2 tsp vanilla extract

For the cheesecake layer:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 large egg
• 1 tsp vanilla extract

For the pecan topping:

• 1 cup pecans, chopped
• 2 tbsp butter
• 1/4 cup brown sugar substitute (like Swerve or Lakanto)
• 1/2 tsp cinnamon
• A pinch of salt

Instructions

1. Prepare the crust:
   • Preheat your oven to 350°F (175°C).
   • In a bowl, mix the almond flour, melted butter, powdered erythritol, and vanilla extract until combined.
   • Press the crust mixture evenly into a greased or parchment-lined 8×8-inch baking pan.
   • Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool.
2. Make the cheesecake layer:
   • In a large bowl, beat the softened cream cheese and erythritol until smooth.
   • Add the egg and vanilla extract, and mix until fully incorporated.
   • Pour the cheesecake mixture over the cooled crust and spread evenly.
3. Prepare the pecan topping:
   • In a skillet over medium heat, melt the butter.
   • Add the chopped pecans, brown sugar substitute, cinnamon, and a pinch of salt.
   • Stir and toast the pecans for about 3-4 minutes until fragrant and lightly caramelized.
4. Assemble and bake:
   • Evenly distribute the pecan topping over the cheesecake layer.
   • Bake in the preheated oven for 18-20 minutes, or until the cheesecake is set but still slightly jiggly in the center.
5. Cool and serve:
   • Let the cheesecake squares cool to room temperature, then refrigerate for at least 2 hours before slicing into squares.