11/22/17

Low carb Pecan Bars

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. 1/2 cup almond flour (or any nut flour- I used pecan!)
  2. 1/2 cup oat fiber
  3. 1/2 tsp. sea salt
  4. 1/2 tsp. baking soda
  5. 1/4 cup Sukrin Gold sweetener 0g carbs
  6. 1/4 cup No calorie sweetener (I used Truvia)
  7. 1/2 stick of unsalted butter
  8. 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. 1/2 cup Sukrin Gold
  4. 1/2 cup No calorie sweetener (I used Truvia)
  5. 2 large eggs
  6. 1/4 cup of room temperature water
  7. 1/2 tsp. baking soda
  8. 1/2 tsp. sea salt
  9. 1 tbsp. vanilla extract
  10. 1 tsp. maple or butternut extract (optional, but enhances the flavor)
  11. *If you don't have Sukrin Gold, replace with more Truvia and a tbsp. of molasses)
For the crust
  1. Preheat oven to 350.
  2. Place all of the ingredients into a food process or high powered blender and pulse/mix until the mixture becomes crumbly and all of the ingredients are incorporated.
  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.
  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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