Keto Berry Pecan Cheesecake Bars

Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a food processor, finely chop the pecans. Add 1 teaspoon of sweetener, cinnamon, and nutmeg. Process for a few more seconds to combine. (3 minutes)

Recipe View Transfer the pecan mixture to a bowl and stir in 2 tablespoons of melted butter. Press the mixture firmly into the bottom of a divided brownie pan (with the divider removed) to form the crust. (5 minutes)

Recipe View In a large bowl, beat the egg with an electric mixer until fluffy. Gradually add the softened cream cheese, beating until smooth. (7 minutes)

Recipe View Add 0.5 cup of sweetener, sour cream, vanilla extract, and almond milk to the cream cheese mixture. Beat until the filling is smooth and well combined. Stir in 1 tablespoon of melted butter. (5 minutes)

Recipe View Pour the cheesecake filling over the pecan crust in the brownie pan. Insert the divider into the pan to create individual bars. (3 minutes)

Recipe View Bake in the preheated oven for 35 minutes, or until the filling is set and the edges are lightly golden.

Recipe View While the cheesecake bars are baking, prepare the berry sauce. In a small saucepan, heat the frozen mixed berries and 1 tablespoon of sweetener over medium heat. Bring to a simmer, stirring occasionally. (5 minutes)

Recipe View Crush some of the berries with a spoon to release their juices and create a sauce. Continue to simmer for about 10 minutes, or until the sauce has thickened slightly. (10 minutes)

Recipe View Allow the cheesecake bars to cool completely in the brownie pan at room temperature for about 1 hour. (60 minutes)

Recipe View Once cooled, pour the berry sauce evenly over the tops of the cheesecake bars. Refrigerate for at least 2 hours before serving to allow the bars to firm up completely. (120 minutes)