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

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Ketogenic Pecan Pie Bars
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Gluten-free, keto friendly pecan pie bars
Ketogenic Pecan Pie Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Gluten-free, keto friendly pecan pie bars
Servings Prep Time Cook Time
16bars 20minutes 12minutes
Servings Prep Time
16bars 20minutes
Cook Time
12minutes
Ingredients
Servings: bars
Units:
Ingredients
Servings: bars
Units:
Instructions
  1. Preheat oven to 350
  2. Toast the pecans for 8-12 minutes until they are lightly browned. Let cool completely. Chop and place into a medium bowl.
  3. Grease a 9x9 inch square pan and line with parchment paper
Crust
  1. Measure all of the dry ingredients and mix thoroughly
  2. Melt the butter and add it to the dry ingredients.
  3. Mix the mixture with a large spoon until the butter is incorporated.
  4. Test a small amount in your hand to see if it will hold together. If not, add 1-2 more tablespoons of melted butter.
  5. Press firmly into the pan
Filling
  1. 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.
  2. Let the mixture cook for 20 minutes. Take care not to let the mixture boil over.
  3. Take the caramel off of the heat and whisk in the 2 ounces of butter, powdered sweetener, stevia, Brandy and vanilla until incorporated.
  4. Pour the caramel into the chopped pecans and mix together.
Assembly
  1. Pour the mixture on top of the crust and gently spread it evenly. Tilt and rotate the pan a bit to distribute the caramel.
  2. Preheat the oven to 350 and position on the bottom rack.
  3. Bake for 25 minutes.
  4. Remove and cool completely.
  5. Run a knife around the inside of the pan.
  6. Pull the pecan bars out of the pan by pulling on the parchment paper.
  7. Lay flat and cut into 16 squares.
  8. Refrigerate or serve. The bars firm up when chilled.
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