Diabetic-Friendly Pecan Pie Cheesecake Bars

Low sugar • Maple-sweetened • Almond flour crust • Not overly sweet

These pecan pie cheesecake bars are designed to be a better dessert option for those watching sugar intake. They’re lightly sweetened with real maple syrup and rely on almond flour, pecans, cream cheese, and eggs for richness and balance rather than excess sugar. The result is a creamy, nutty bar that sets beautifully and slices cleanly when chilled.

Sugar per bar: ~3.5 grams (cut into 16)

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Prep Time 14

Cook Time 32

Servings Servings

Ingredients

Almond Flour Crust

2 cups almond flour
4-6 tbsp butter, melted
1/2 tsp maple syrup
1/2 tsp ground cinnamon
1/2 tsp kosher salt

Cream Cheese Layer

8 oz block creamcheese, softened
1 large egg
2 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp salt

Pecan Pie Topping

1½ cups pecans, chopped
2 large eggs
2 tbsp maple syrup
1 tsp ground cinnamon
1 tsp vanilla extract
1/8 tsp ground nutmeg (optional)
1/2 tsp kosher salt

Instructions

1. Prepare the Pan
Line an 8×8 pan (or similar, such as 7×10) with parchment paper, leaving overhang on the sides.
This allows the bars to be lifted out easily and finished cooling on a wire rack.
2. Make and Bake the Crust
Preheat oven to 350°F.
In a bowl, combine almond flour, 4 tablespoons melted butter, maple syrup, cinnamon, and salt. Mix well. Pinch a small amount between your fingers, the mixture should hold together. If it still crumbles, add additional butter 1 tablespoon at a time, up to 6 tablespoons total.
Press evenly into the prepared pan.
Bake for 10–12 minutes, until the crust is set and the edges just begin to turn lightly golden.
Remove from the oven and let the crust cool in the pan for at least 5 minutes, preferably 10, before adding the filling.
3. Prepare the Cream Cheese Layer
While the crust bakes, beat the cream cheese until smooth. Add the egg, maple syrup, vanilla, and salt, and mix until fully combined and creamy.
4. Prepare the Pecan Topping
In a separate bowl, combine the pecans, eggs, maple syrup, cinnamon, nutmeg (if using), vanilla (if using), and salt. Mix until evenly combined.
5. Assemble
Once the crust has cooled slightly, spread the cream cheese layer evenly over the crust.
Spoon the pecan topping gently over the cream cheese layer, spreading carefully to the edges without disturbing the layer underneath.
6. Bake
Reduce oven temperature to 325°F.
Bake for 22–26 minutes, until the center is set, the top is no longer glossy, and a slight jiggle remains in the middle.
Remove from the oven and place the pan on a wire rack. After about 30 minutes, use the parchment paper to lift the bars out of the pan and place them directly on the rack to finish cooling.
7. Chill and Serve
Refrigerate for at least 1 hour before slicing.
Overnight chilling is strongly recommended for the best texture and cleanest cuts.
Cut into 16 bars.

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