These were so good! I have this recipe for Cheesecake that I have used for so long, but given all the sugar and graham crackers I had to change it up. I substituted the graham crust for pecan crust, and a few other things to make it low carb. They are also better the next day 🙂
1 cup pecans
1 tsp cinnamon
1 tsp Truvia
1/4 tsp nutmeg
2 Tbsp melted butter
12 oz cream cheese
1 1/4 cup sour cream
1/2 cup Truvia
1/2 tsp vanilla extract
1/4 cup unsweetened almond milk
1 Tbsp butter
For the top:
1 cup frozen mixed berries
1 Tbsp Truvia
Preheat your oven to 350 degrees.
In a food processor, chop the pecans until they are very fine and resemble a pecan meal. Do not let them go until they turn to butter…just until they start to come together and are very small. Add the Truvia, Cinnamon and Nutmeg, and process for another couple seconds.
Pour the pecans into a bowl, and add the melted butter. Stir together, then press at the bottom of your spring form pan. I used that square brownie pan where the middle lifts out…same concept as a spring form pan.
In a large bowl, beat the egg until fluffy, then add your cream cheese 1 oz at a time. Using your hand mixer (or stand mixer) beat until the cream cheese is smooth.
Add the Truvia, Sour Cream, Vanilla and Almond milk. Beat together until smooth. At the very end, stir in 1 Tbsp of melted butter.
Pour the cheesecake mixture over the Pecan crust, and bake in the oven for approximately 35 minutes. Make sure the light bulb in your oven doesn’t explode and turn off all electricity in your kitchen OK? That happened lol.
While the cheesecake is baking, heat a small sauce pot on medium heat.
Add the berries and Truvia to the pot, and let simmer. Stir the berries around, crushing some with your spoon, so a liquid starts to form. Cook this for about 10 minutes.
Once the cheesecake is cool, pour the berry sauce over the bars.
Using the square brownie pan this made 16 bars
Each bar, with sauce, is 2.4 carbs