Low Carb Pecan Pie Bars
3.6g
Net Carbs
4.7g
Protein
22.6g
Fat
2.1g
Fiber
238
Calories
Ingredients:
- 1/2 teaspoon Salt
- 2 tablespoons Cream, heavy, liquid
- 3 cups chopped Pecans
- 2 each Egg
- 1 cup Butter, salted or unsalted
- 2 cups Almond Flour, Blanched
- 1 1/2 cups Maple Syrup (sugar-free)
Directions:
- Preheat oven to 350°; prepare a 9 by 13-inch baking pan with parchment paper.
- Melt ½ cup butter. While the butter is melting, in a medium bowl combine the almond flour and salt. Add ½ cup sugar free syrup and melted butter and stir until well combined. Scrape into the prepared pan and smooth into an even layer. Pierce all along the crust with a fork. Bake for 20 minutes, until starting to brown.
- While the crust is baking, in a small bowl whisk the eggs. Melt the remaining butter in a medium sauce pan with the remaining syrup and the cream. Bring to a simmer over medium heat and stir constantly for about 3 minutes; remove from heat. Temper the eggs by slowly whisking in 1/2 cup of the hot butter syrup. Whisk the egg mixture into the saucepan slowly and place over medium low heat, stirring constantly for about 2 more minutes until thickened. Stir in the chopped pecans.
- Pour the pecan mixture over the crust and smooth to an even layer. Bake for 30 minutes, until the sides are browned and there is no jiggle in the middle. Cool to room temperature, at least 1 ½ hours, before cutting into 24 even bars. One bar is one serving.
