Keto Pecan Pie Bars
Try these keto pecan bars for a healthy holiday treat! I've taken the classic pecan pie recipe and have given it a French twist. My bars are topped with a moist and buttery pecan frangipane mix.
Ingredients
- 2 cupsalmond flour (200g)
- 2 tbspallulose (or a brown sugar substitute)
- 1 tspcinnamon
- ¼ tspsalt
- 1egg (large, room temperature)
- 3 tbspbutter (room temperature)
- 1 tspalmond extract (optional)
- ½ cupbutter (114g)
- 1 ½ cupspecan halves (150g)
- ⅝ cupallulose
- 1egg (large, room temperature)
- 1egg yolk
- 2 tspcinnamon (or pumpkin spice mix)
- 1 tspvanilla extract
- ½ cuppecan halves
Directions
- 1
Preheat the oven to 180C / 350F. Line a 25x15 cm rectangular pan with parchment paper.
Crust
- 1
Place the flour, sweetener, cinnamon and salt in the food processor and pulse briefly. Add the butter, almond extract and egg and blend until the mixture forms a ball. Alternatively, stir together with a fork, then knead until a smooth dough.
- 2
Press the dough into the cake pan with your hands. (Option to roll out the dough between two sheets of parchment paper and have it thinner, reaching up the sides of the pan like when making a pie.)
Pecan filling
- 1
Optional step: Brown the butter in a saucepan until golden, stirring continuously. About 5 minutes. Take care that it does not burn! Let it cool to lukewarm.
- 2
Blend the pecans in a food processor to a flour. Add the cooled butter, sweetener, 1 egg and 1 additional egg yolk, vanilla extract and cinnamon and mix until well-combined. Add the filling on top of the crust and smooth with the back of a spoon or a spatula.
- 3
Top with pecan halves and bake for 30 minutes or until browned. You want the top to be set and the inside to be still jiggly. Let cool before cutting.