Pecan Pie Cheesecake Bars

They are everything - warm, cozy, festive, delicious!! These Pecan Pie Cheesecake bars can be a part of any celebration in your home. Created by our very own @myketojourney83 - the fat bomb queen!!

Preheat oven to 350.

CRUST

•1/2 cup almond flour

•1/4 cup heaping unsweetened coconut

•1/4 cup pecans

•1/3 cup sugar free brown granular

•1/2 tsp Rootalive Ceylon Cinnamon Powder

•1/8 tsp pink salt

•1/2 cup melted butter

Directions: Blend all dry ingredients in a small food processor until ground. Pour crust mixture into a bowl and add the melted butter and press into a 9x9 pan. Cook in the oven on 350 for about 10-12 minutes until golden then remove and allow to cool ten minutes.

CHEESECAKE FILLING

•12 ounces softened cream cheese

•1 1/2 blended raw eggs

•1 tsp lemon juice

•1/3 cup + 2 tbsp powdered monkfruit

•1 tbsp vanilla mct powder

•1/4 tsp Rootalive Ceylon Cinnamon Powder

•1/8 tsp pink salt

•1/4 cup + (2 tbsp; reserved for topping) pecan pie flavoured almond butter

DIRECTIONS

Beat cream cheese until softened and smooth, add the raw eggs and whip again, add lemon juice and whip, add the remainder of he ingredients reserving the 2 tbsp of almond butter for the topping and whip until well blended. Pour your filling onto the crust.

Topping: Drizzle the 2 tbsp of almond butter on top and pull a knife through the top 1cm of filling to drag almond butter around on top. Grind up 3 tbsp crushed pecans, 1 tbsp brown granular sugar free and a little more Ceylon cinnamon and sprinkle on top of your cheesecake bars. Bake in the oven for 25 minutes.

Allow to cool on a wire rack and set in the fridge overnight before cutting. Cut into 9 large squares or 16 smaller squares. Enjoy!