Ketogenic Pecan Pie Bars

Ketogenic Pecan Pie Bars

Although pecan pie is typically served around the holidays, these sugar and gluten-free low carb pecan pie bars can be enjoyed anytime of the year.

Nutritional Information: 16 servings, 362 calories per bar, 34g fat, 10g carbohydrates, 6g fiber, 4g protein

 

Ketogenic Pecan Pie Bars

January 26, 2019
: 16 bars

By:

Ingredients
  • 2 cups almond flour
  • 1 cup shredded coconut
  • 1/3 cup unflavored protein powder
  • 1/3 cup Swerve confectioners
  • 4 ounces butter
  • 1/3 cup Sukrin Fiber Syrup Gold You can purchase this on Amazon
  • 3/4 cup heavy cream
  • 2 ounces butter
  • 1/8 teaspoon salt
  • 1/4 cup Sukrin gold powdered
  • 1/8 teaspoon liquid stevia
  • 2 ounces butter
  • 1 tablespoon brandy
  • 1/2 teaspoon vanilla extract
  • 2.5 cups toasted chopped pecans
Directions
  • Step 1 Preheat oven to 350
  • Step 2 Toast the pecans for 8-12 minutes until they are lightly browned. Let cool completely. Chop and place into a medium bowl.
  • Step 3 Grease a 9×9 inch square pan and line with parchment paper
  • Step 4 Crust
  • Step 5 Measure all of the dry ingredients and mix thoroughly
  • Step 6 Melt the butter and add it to the dry ingredients.
  • Step 7 Mix the mixture with a large spoon until the butter is incorporated.
  • Step 8 Test a small amount in your hand to see if it will hold together. If not, add 1-2 more tablespoons of melted butter.
  • Step 9 Press firmly into the pan
  • Step 10 Filling
  • Step 11 Combine the sukrin syrup, heavy cream, butter and salt together in a small pot or saucepan and whisk over medium heat until combined. Bring it to a boil.
  • Step 12 Let the mixture cook for 20 minutes. Take care not to let the mixture boil over.
  • Step 13 Take the caramel off of the heat and whisk in the 2 ounces of butter, powdered sweetener, stevia, Brandy and vanilla until incorporated.
  • Step 14 Pour the caramel into the chopped pecans and mix together.
  • Step 15 Assembly
  • Step 16 Pour the mixture on top of the crust and gently spread it evenly. Tilt and rotate the pan a bit to distribute the caramel.
  • Step 17 Preheat the oven to 350 and position on the bottom rack.
  • Step 18 Bake for 25 minutes.
  • Step 19 Remove and cool completely.
  • Step 20 Run a knife around the inside of the pan.
  • Step 21 Pull the pecan bars out of the pan by pulling on the parchment paper.
  • Step 22 Lay flat and cut into 16 squares.
  • Step 23 Refrigerate or serve. The bars firm up when chilled.