Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchement paper or foil, and lightly spray with cooking spray. Set aside.

Combine the melted butter, almond flour, sweetener and vanilla extract until a thick dough forms. Press into the prepared pan and bake for 8 minutes. DO NOT OVER BAKE. The crust should be set and very lightly browned. Allow the crust to cool completely while you make the other layers.

Combine the softened cream cheese, sour cream, sweetener, vanilla and egg in a mixing bowl and beat with an electric mixer until completely smooth. Set the bowl aside.

Heat a large sauce pan to medium low heat. Add the butter and when it has completely melted and begun to bubble add the allulose sweetener and stir continously until dissolved.

As you stir the mixture will begin to turn brown like caramel. (this takes about 5 minutes) When the sweetener mixture resembles honey and is gold in color, stir in the heavy cream. The mixture will bubble and steam, this is normal.

Stir in the pecans, vanilla and salt and remove from heat. Allow the mixture to cool 20 minutes, stirring occasionally. It will thicken as it cools.

When the mixture has cooled stir in the beaten eggs (be sure the mixture is not too hot or it will cook the eggs).

Spread the cheesecake layer over the cooled, pre-baked crust. Next, spread the pecan pie layer evenly on top.

Bake the bars 30-35 minutes until the pecan pie layer is set and does not wiggle in the middle.

Allow the bars to cool, transfer to a fridge and chill at least 4 hours before serving.