Low Carb Pecan Pie Bars
These low carb Pecan Pie Bars are a great snack if you’re on a keto
diet, low-carb diet, or maybe you’re just a diabetic and need a great
sugar free snack that doesn’t impact your blood sugar. I use an 8×8
baking dish and cut these into 16 pieces – which are only 1 net carb
each! We love to make them and store them in the freezer and just get
one out a couple times per week, so they last longer and stay fresh.
There are a few ingredients in this recipe you might not already have
like the monk fruit sweetener and allulose blend sweetener. You can
literally buy both at nearly any Wal-Mart now. You do need both of them
for this recipe. The monkfruit blend is better for baked goods than
using either Spenda or Stevia (which don’t always taste right when used
in baking). The allulose sweetener is derived from real fruit and has a
consistency more like confectioner’s sugar.
Ingredients
- 1 1/2 cup chopped pecans
- 1 tsp pure vanilla extract
- 1/4 cup heavy whipping cream
- 1 cup almond flour
- 3 tbsp coconut flour
- 2 tbsp monk fruit blend sweetener
- 2/3 cup allulose blend sweetener
- 8 tbsp real butter melted
- 2 eggs, beaten
- 1/2 tsp ground cinnamon
- pinch of salt
Instructions
- Preheat oven to 350
Prepare an 8×8 baking dish for the oven by spraying with non-stick
spray (coconut oil spray if you have it works best) – set aside. Using a
mixing bowl add both flours, the monk fruit sweetener, cinnamon, and
salt and mix these dry ingredients together well. Pour in half the
melted butter (4 tbsp) and mix well. Press this mixture into the baking
pan, smooth it out with the back of a metal tablespoon and bake for 8
to 10 minutes. Don’t let it cook too long, barely want the edges golden
brown (you don’t want to dry it out. - While the crust is baking in the oven, using another medium bowl whisk
the eggs, and then add the allulose sweetener and blend well. Next add
the heavy cream and mix well again. Slowly add the melted butter, then
the vanilla and salt and mix it all together well. - Next you’re going to prepare the pecans. Consider how finely chopped
they are. I like to chop them really fine in the food processor, but if
you don’t mind the size they are from the store they’ll work just fine
like that. Using the remaining 4 tbsp of butter in a small pan cook the
pecans in the butter on med-high heat for about 2-3 minutes (once they
start to bubble) to roast them. Spread them over the crust trying to
get all sides to the edge of the pan. - Add the egg mixture to the pan on top of the pecan mixture, making sure
it’s spread to all the sides. Bake for about 20 minutes, taking care
to make sure that the dish is set but not over baked (drying it out).
If it’s jiggly – you know it needs just a few more minutes. Let it cool
before you try and cut into bars, once cooled cut it into 16 pieces.
As I mentioned before these are great frozen to keep for a long time and
get out as a treat when you need a snack!
Notes
Total Net Carbs per (bar) serving: 2
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 196Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 43mgSodium 65mgCarbohydrates 5gNet Carbohydrates 2gFiber 3gSugar 2gSugar Alcohols 0gProtein 4g
Curious whether or not you are actually in “Ketosis”? We were wondering too – and found these great test strips on Amazon that work well:
