Low Carb Pecan Pie Bars
Ingredients
Shortbread Crust
-
2
cups
almond flour
-
1
cup
shredded coconut
-
⅓
cup
whey protein powder
-
⅓
cup
low carb powdered sugar
-
4
ounces
salted butter
Caramel Sauce
-
⅓
cup
Sukrin Fiber Syrup Gold
-
¾
cup
heavy cream
-
2
ounces
salted butter
-
⅛
teaspoon
salt
-
¼
cup
low carb brown sugar
-
⅛
teaspoon
NOW Stevia Glycerite
-
2
ounces
salted butter
-
1
tablespoon
good Brandy
-
½
teaspoon
vanilla extract
-
2 ½
cups
pecans
Instructions
- Preheat the oven to 350°F and toast the pecans for 8-12 minutes until lightly browned.
- Prepare a 9x9 inch square pan with baking spray and parchment paper.
- For the caramel, combine the first four ingredients in a saucepan and whisk over medium heat until combined, then bring to a boil and simmer for 20 minutes.
- Remove the caramel from heat and whisk in butter, powdered sweetener, stevia, brandy, and vanilla until incorporated.
- For the crust, mix all dry ingredients in a bowl, melt the butter, add it to the dry mix, and press firmly into the prepared pan.
- Combine the toasted pecans with the caramel mixture and pour over the crust, spreading evenly.
- Bake for 25 minutes, then remove and let cool completely.
- Cut into 16 squares and serve or refrigerate.
Nutrition Facts (estimated)
Servings
16
Calories
362
Total fat
34g
Total carbohydrates
10g
Total protein
4g
Sodium
139mg
Cholesterol
46mg
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