Sugar Free Almond Cheesecake Squares with Almond Pecan Crust

Who doesn’t love the taste of good and creamy cheesecakes. This popular dessert has been made using a variety of tasty ingredients as well as with a host of flavors like my Sugar Free, Pecan Crusted, Almond Flavored Cheesecake Squares

It would appear that the cheesecake recipe database is far from being over, as a cheesecake factory of chefs and home cooks keep churning them out, including me, a novice chef and foodie too. See baking and cooking healthy, organic and delicious foods is of special interest to me –and I would even dare to say a passion of mine. It’s my own personal therapy session being in the kitchen creating.

That being said, hopefully there are many more cheesecakes to come, but for now I hope you enjoy this almond infused and delightfully creamy sugar free cheesecake especially if you are on a low carb or Keto diet or living a sugar free lifestyle like I am. However, if not, you know what to do. 🙂

Print

Sugar Free Almond Cheesecake Squares with Almond Pecan Crust

Sugar free cheesecake infused with an almond filling atop an almond pecan crust and cut into bars or squares.

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 2 hours

Servings 18

Ingredients

For the Almond Pecan Crust

• 1/2 cup Almond Flour
• 1/2 cup Coconut Flour
• 1/2 cup Swerve Powdered Sweetener
• 1/2 cup Pecans crushed
• 6 tbsp Unsalted Butter melted

For the Almond Cheesecake Filling

• 16 ounces Cream Cheese softened
• 1/2 cup Swerve or Allulose granulated
• 1 tsp Almond Extract
• 3 drops Vanilla Creme flavored Stevia
• 2 large Eggs

For the Butter Cream Frosting

• 1-1/2 cup Swerve or Allulose powdered, confectioners
• 6 tbsp Unsalted Butter softened
• 1/2 tsp Almond Extract
• 3 drops Vanilla Creme Stevia
• 5 tsp Unsweetened Almond Milk

Instructions

For the Crust

1. Combine the flours, sugar, crushed pecans and butter together.

2. Press into a lightly buttered or nonstick pan.

   

3. Bake in a preheated oven at 350 degrees for 10 minutes or until lightly browned.

   

4. Pour filling inside when done and bake for an additional 20 minutes.

For the Filling

1. In a mixing bowl, whip together the cream cheese, sugar, almond extract, and vanilla.

2. Next add in the eggs, one at a time, beating until creamy smooth.

3. Pour filling into the baked crust and bake for 20 minutes or until just barely set in the center.

4. Allow the cheesecake bars to cool and refrigerate for at least one hour once frosted.

For the Frosting

1. In a mixing bowl, combine sugar, butter, almond extract, vanilla, and milk and beat until creamy.

2. Frost cheesecake, top with pecans, and refrigerate before serving.

   

3. Cut into 18 small or 12 medium sized squares.

Recipe Notes

Whenever possible, choose organic ingredients.

Sugar Free Almond Cheesecake Bars