Low carb Pecan Bars

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There really is nothing else to say about these bars than:

GO MAKE THESE RIGHT NOW.

These bars are everything you are hoping for from real deal pecan bars: a soft and crumbly sweet and salty crust, and a sweet, buttery, and gooey filling with toasted pecans as far as the eye can see. 

Oh, and that they’re just 2.6g total carbs per bar! 

Here’s the recipe!
(And Happy Thanksgiving Eve!) <3

Low carb pecan bars
Yields 15
2.6g total carbs per bar (made in a 9in x 9in pan, and cut into 15 squares)
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For the crust
  1. 1 1/2 cup blanched almond flour
  2. 1/2 tsp. sea salt
  3. 1/2 tsp. baking soda
  4. 1/4 cup no-calorie sweetener (like Monkfruit, Truvia, or Swerve) *All can be bought at Publix or Sprouts!
  5. 1/2 stick of cold unsalted butter
  6. 1 tsp. vanilla extract
For the filling
  1. 1 1/2 sticks of unsalted butter
  2. 2 cups of toasted pecan halves (4-5 minutes over low heat in a frying pan)
  3. 1 cup Golden Monkfruit or Sukrin Gold sweetener (if you cannot find either of these, use a regular no-calorie sweetener like Truvia or Swerve and add a 2 tbsp. of molasses to the filling recipe!)
  4. 2 large eggs
  5. 1/2 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1 tbsp. vanilla extract
  8. 1 tsp. maple or butternut extract (optional, but enhances the flavor)
For the crust
  1. Preheat oven to 350.
  2. Place all of the ingredients into a food processor or high powered blender and pulse/mix until the mixture becomes crumbly and all of the ingredients are incorporated. (You can also do this by hand with a fork and the butter is evenly distributed- the mixture should look like a shortbread dough).
  3. Press into a greased 9in x 9in pan (or use parchment paper).
  4. Bake at 350 for 12 minutes.
  5. While the crust bakes, prepare the filling.
For the filling
  1. Melt the butter in the microwave for 90 seconds (or on the stove top).
  2. Add the sugars into the butter, whisking to incorporate well.
  3. Add baking soda, sea salt, and extracts into the melted butter.
  4. When the butter is warm (it doesn't have to be cool, just not boiling hot), whisk in the eggs and the water until well combined.
  5. Add the pecans into the butter mixture, and then pour over the warm crust, spreading evenly with a spatula.
  6. Bake at 350 for 20-25 minutes until golden brown.
  7. Let it cool 2-3 hours before cutting! It gets better as it sits. 🙂
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