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.
- Chop the cooled pecans and place them in a medium bowl.
- Prepare a 9x9 inch square pan with baking spray and parchment paper.
- In a saucepan, combine the first four ingredients for the caramel and whisk over medium heat until boiling.
- Cook the caramel mixture for 20 minutes, adjusting the heat as necessary.
- Remove the caramel from heat and whisk in butter, powdered sweetener, stevia, Brandy, and vanilla.
- Mix the toasted pecans into the caramel mixture.
- For the crust, combine the dry ingredients in a bowl, then add melted butter and mix until combined.
- Press the crust mixture firmly into the prepared pan.
- Pour the caramel-pecan mixture over the crust and spread evenly.
- Bake for 25 minutes and then cool completely before cutting into squares.
Nutrition Facts (estimated)
Servings
16
Calories
362
Total fat
34g
Total carbohydrates
10g
Total protein
4g
Sodium
139mg
Cholesterol
46mg
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