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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.