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Best Keto Pecan Pie Bars
How to Make It
Step 1
Preheat the oven to 350F/180C. Line a 7×5-inch pan with baking paper and set aside. If you only have a 8×8-inch square pan, or larger, it will be worth doubling the recipe to avoid too thin layers. Add the almond flour, coconut flour, 4 tablespoons unsalted butter, 2 tablespoons Keto maple syrup, 1 teaspoon vanilla extract, and ¼ teaspoon sea salt to a large bowl. Use your hands to combine thoroughly until it comes together to form a ball.
Step 2
Place the dough into the baking pan, use your hands to press firmly down into an even layer. Use a fork to prick a few holes into the base. Bake in the center of the oven for 12-15 minutes or until golden and crisp. The thicker the base, the longer it will take to bake. Remove from the oven and allow to cool.
Step 3
Prepare the pecan layer. In a small pan, on medium heat, add the pecans and toast for a few minutes, tossing the pan every so often so they do not burn. Add in ⅓ cup granulated erythritol, 4 tablespoons butter, 4 tablespoons Keto maple syrup, 2 tablespoons almond butter, 1 teaspoon vanilla extract, cinnamon, and 1/4 teaspoon sea salt. Bring to a gentle simmer until the sweetener has melted and the mixture begins to bubble and thicken to a caramel, about 8-10 minutes.
Step 4
Pour and spread the pecan caramel mixture over the shortbread crust. Bake for an extra 5 minutes until the topping just begins to bubble. Remove from the oven and set aside to fully cool at room temperature. Place in the fridge for an hour to firm up, before slicing and serving.
Ingredients
- Almond flour – 0.5 cup
- Coconut flour – 0.5 cup
- Keto Maple Syrup – 6 tbsp
- Unsalted butter – 8 tbsp
- Salt, sea salt – 0.5 tsp
- Vanilla extract – 2 tsp
- Pecans, raw – 1 cup
- Erythritol Granulated – 0.33 cup
- Almond butter, unsalted – 2 tbsp
- Cinnamon, ground – 1 tsp
