Keto Berry-Pecan Cheesecake Bars

Not really keto at 11 carbs for a serving (1/18th of a recipe) . Unless you forgo the fruit topping, I guess. Tastes great, though, and easy to make.

I've made this several times and sometimes I used almonds instead of pecans and after the first two times switched to monk fruit instead of stevia due to stevias strong aftertaste. This recipe has become my family's keto dessert so far.

I made this for my Book Club friends because there are so many who are counting carbs, gluten free, vegetarian and on keto diets. Everyone loved this dessert and some asked for the recipe. I broke up the bars and put them in a dessert dish and then added the fruit on top....very pretty! I used a small square cake pan to bake them.

OMG----- These are delicious. With or without the berries! I am the only one doing Keto, but my whole family loved them! Thanks for the Keto dessert!!!

This is definitely going to be a favorite. Even though I made the mistake of making it the day before so it was soggy on the bottom everybody LOVED it! It still tasted delicious.

This cheesecake was a big hit at a family event. I used Swerve instead of Stevia products-- it was my first time using it and was actually very tasty. I did what someone else suggested and baked the crust first for 5 minutes. I used fresh blueberries and Swerve for the cooked topping. I also melted dark chocolate wafers in a separate pan as back up. We tried the cheesecake plain, with the blueberry topping, and with the chocolate sauce, and it was great all 3 ways.

Delicious recipe, followed the recipe excellent flavour profile

Just made it. It's in the oven. The crust was very gummy so I added almond flour to make it more crust like. The recipe is rather labor intense but I think it will taste wonderful. Will follow up.

Really hits the spot when you are struggling giving up sugar on keto. I did bake the crust the entire time I was prepping the filling to make it crunchy. I don’t think it was soggy at all. I made a blackberry topping with stevia until the wateriness was more like a syrup. That may help not to have the sogginess too. Don’t be dissuaded by the “experienced bakers”. If you want a crunch crust, you obviously need to pre bake it. Thank you for the recipe!

Great recipe! Only complaint is pan size wasn't mentioned. I had to double ther recipe to make it fit. otherwise Amazing!

Followed the directions exactly and mine was brown on the top and edges but completely soggy on the bottom. I'm an experienced baker.

I was so looking forward to making this an ended up eating it an hour after coming out of the oven. It didn’t taste what I was hoping it would taste like. I recommend eating it cold. It taste better than warm. The crust was just ok. Wish there was a better way to make the crust taste better.

Fabulous! I don’t have the brownie pan and didn’t really want to use a springform pan so are used a regular Pyrex baking dish. Awesome dessert!

I didn't have pecans, so I substituted walnuts. The bottom was a little softer than I wanted but they were still tasty. I recommend that that they be eaten within 3 days or frozen.

I have a major sweet tooth and this recipe satisfied it quite well! I definitely preferred it out of the fridge! I love keto, however it can be challenging to stick to

We love this low carb dessert! Next best thing to real cheesecake!!

This was my first time making it. I baked the crust first, for 5 minutes, since there were complaints of a soggy crust. It cooled while I mixed the filling. I wanted to bake it in a rectangular pan, but there was simply not enough crust. I'm not sure how I'm going to get 18 servings out of the square pan, even though there is abundant filling. I guess the recipe could be readjusted by doubling the crust ingredients. I will update the review after my keto-eating husband samples it.

I loved it! especially the pecan crust, delicious!.

I have been on. KETO plan for 6 weeks and this is the BEST thing I have baked so far. I was wondering about storage after they are baked?

We LOVED these!! I don’t have much experience baking, but the instructions were easy. I will definitely make this again. I baked them in a cupcake pan since I didn’t have a brownie pan. I baked it for about 30 min. It stuck to the pan a little and the base crumbled a bit, but they were still delicious. I’ll have to do something different next time if I use a cupcake pan [not sure what, so if someone has a tip please share :) ]

I followed recipe exactly and it was amazing!