Keto Cheesecake Bites
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/2 tsp liquid stevia
- 1/2 tsp pink Himalayan salt
- 1 tsp vanilla extract
- 1.5 cups chopped pecans
Preheat oven to 350 degrees F. Butter an 8×8 baking pan or line with parchment paper and set aside.
In a large bowl, combine almond flour, erythritol, stevia, cinnamon, and baking soda. Add melted butter and mix until crumbly. Pour the crust mixture into the prepared pan and press it into a flat layer.
Bake for 8-10 minutes, then set aside to cool completely.
In a clean bowl, use an electric mixer to beat the cream cheese, erythritol, and stevia until smooth and creamy. Add vanilla, and eggs one at a time, making sure to blend completely.
Pour the cheesecake mixture in an even layer over the cooled crust; set aside.
In a saucepan set over medium heat, combine heavy cream, butter, stevia, and and salt. Bring to a low boil, stirring constantly, and allow to boil for 1 minute.
Remove from heat and stir in vanilla and chopped pecans. Allow to cool slightly then spoon over the cheesecake layer.
Bake cheesecake bars for 40 minutes, until the pecans are golden brown. Cool completely, then cover and refrigerate for at least 2 hours, or overnight. Cut into bars and serve.