ingriedients:
For the Crust:
1 1/2 cups almond flour
1/3 cup coconut flour
1/3 cup powdered erythritol or your preferred keto-friendly sweetener
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
A pinch of salt
For the Pecan Filling:
1 1/2 cups pecans, chopped
1/2 cup unsalted butter, melted
1/2 cup powdered erythritol or your preferred keto-friendly sweetener
1/3 cup sugar-free maple syrup
2 large eggs, beaten
1 teaspoon vanilla extract
A pinch of salt
nutrition Facts (Per Serving – Makes approximately 12 servings):
Calories: 290
Total Fat: 28g
Saturated Fat: 8g
Total Carbohydrates: 8g
Dietary Fiber: 4g
Sugars: 1g
Protein: 4g
servings:
This recipe makes approximately 12 servings of Keto Pecan Pie Bars.
instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a square baking pan with parchment paper, leaving some overhang for easy removal. - Make the Crust:
In a bowl, combine almond flour, coconut flour, powdered erythritol, melted butter, vanilla extract, and a pinch of salt. Mix until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan. - Bake the Crust:
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling. - Prepare the Pecan Filling:
In a mixing bowl, combine chopped pecans, melted butter, powdered erythritol, sugar-free maple syrup, beaten eggs, vanilla extract, and a pinch of salt. Mix until well combined. - Assemble and Bake:
Pour the pecan filling over the cooled crust, spreading it out evenly.
Bake in the oven for 25-30 minutes or until the pecan filling is set. - Cool and Slice:
Allow the Keto Pecan Pie Bars to cool completely in the pan before refrigerating for a few hours or overnight. This helps in easy slicing. - Serve and Enjoy:
Once chilled, lift the pecan bars out of the pan using the parchment paper overhang.
Cut into squares and serve these luscious Keto Pecan Pie Bars. Enjoy the rich flavors without the guilt!
ingriedients:
For the Crust:
1 1/2 cups almond flour
1/3 cup coconut flour
1/3 cup powdered erythritol or your preferred keto-friendly sweetener
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
A pinch of salt
For the Pecan Filling:
1 1/2 cups pecans, chopped
1/2 cup unsalted butter, melted
1/2 cup powdered erythritol or your preferred keto-friendly sweetener
1/3 cup sugar-free maple syrup
2 large eggs, beaten
1 teaspoon vanilla extract
A pinch of salt
nutrition Facts (Per Serving – Makes approximately 12 servings):
Calories: 290
Total Fat: 28g
Saturated Fat: 8g
Total Carbohydrates: 8g
Dietary Fiber: 4g
Sugars: 1g
Protein: 4g
servings:
This recipe makes approximately 12 servings of Keto Pecan Pie Bars.
instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a square baking pan with parchment paper, leaving some overhang for easy removal. - Make the Crust:
In a bowl, combine almond flour, coconut flour, powdered erythritol, melted butter, vanilla extract, and a pinch of salt. Mix until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan. - Bake the Crust:
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling. - Prepare the Pecan Filling:
In a mixing bowl, combine chopped pecans, melted butter, powdered erythritol, sugar-free maple syrup, beaten eggs, vanilla extract, and a pinch of salt. Mix until well combined. - Assemble and Bake:
Pour the pecan filling over the cooled crust, spreading it out evenly.
Bake in the oven for 25-30 minutes or until the pecan filling is set. - Cool and Slice:
Allow the Keto Pecan Pie Bars to cool completely in the pan before refrigerating for a few hours or overnight. This helps in easy slicing. - Serve and Enjoy:
Once chilled, lift the pecan bars out of the pan using the parchment paper overhang.
Cut into squares and serve these luscious Keto Pecan Pie Bars. Enjoy the rich flavors without the guilt!