COOKING INSTRUCTIONS

Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal later.

In a medium bowl, combine the almond flour, melted butter, ¼ cup erythritol, and vanilla extract. Mix until well combined and crumbly. Press this mixture into the bottom of the prepared baking dish to form the crust.

Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and let it cool slightly.

In a large mixing bowl, beat the softened cream cheese with ¾ cup erythritol until smooth and creamy. Add in the eggs one at a time, mixing well after each addition, then pour in the vanilla extract.

Pour the cheesecake filling over the cooled crust and spread evenly. Drop spoonfuls of the low-carb cranberry sauce on top and use a knife to swirl it gently into the filling.

Sprinkle the chopped pecans over the top and bake in the oven for another 25-30 minutes or until the edges are set, and the center still has a slight jiggle.

Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours before slicing into bars.

EXTRA TIPS

For best results, always verify your cream cheese is at room temperature to achieve a smooth filling without any lumps.

Feel free to customize the flavors by adding a hint of orange zest to the cranberry sauce for an extra festive touch. These bars can be stored in an airtight container in the refrigerator for up to a week, making them a convenient treat to have on hand throughout the holiday season. Enjoy!