Keto Pecan Pie Bars
Ingredients
The shortbread crust
-
1
cup
coconut flour
-
3
tablespoons
keto maple syrup
-
⅓
cup
coconut oil or butter
The pecan topping
-
½
cup
coconut oil
-
5
tablespoons
keto maple syrup
-
⅔
cup
allulose
-
¼
teaspoon
salt
-
2
cups
pecans
Instructions
- Preheat the oven to 180C/350F and line an 8x8-inch baking dish with parchment paper.
- In a large bowl, mix the coconut flour, syrup, and coconut oil (or butter) until crumbly but firm. Press into the lined baking pan and bake for 10-12 minutes until golden.
- For the topping, heat the syrup, coconut oil, allulose, and salt in a saucepan over medium heat until bubbly. Add the pecans and cook for one minute.
- Remove the crust from the oven and pour the pecan topping over it, spreading it evenly. Bake for an additional 5 minutes until the topping bubbles.
- Allow the bars to cool completely, then refrigerate for one hour before slicing into bars.
Nutrition Facts (estimated)
Servings
12 servings
Calories
132
Total fat
12g
Total carbohydrates
7g
Total protein
3g
Sodium
0mg
Cholesterol
0mg
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