Forget the whole pie nonsense – just make bars!

I’m all for keeping it simple … why get frustrated rolling out dough for a circular crust when you can just use a rectangular baking dish?

Nothing says the Holidays, for me at least, than a Pecan Pie; honestly I’d prefer a Chocolate Pecan, but you’ll have to stay tuned for the next rendition of another Keto Low-Carb Fall Favorite.

If you have leftover pecans, try our Cinnamon Pecan Muffins!

Table of Contents

Ingredients

• Shortbread Crust
  • 1 + 1/4 cup Almond Flour
  • 1/4 cup Powdered Sugar Substitute
    Pyure Bakeable Powdered
    Lakanto Monkfruit (current fav)
  • 1/4 teaspoon Salt
  • 1/4 cup Butter, chilled & cube
• Pecan Topping
  • 3/4 cup Granulated Sugar Substitute
    Pyure Bakeable Powdered
    Lakanto Monkfruit (current fav)
  • 1/2 cup Butter
  • 1/2 teaspoon Vanilla Extract
  • 2 tablespoon Powdered Sugar Substitute
  • 3 cups Pecans (Whole, Halves, Pieces)

Directions

1. Preheat oven to 325 and line 8×11 dish with parchment paper.
2. In food processor, combine all shortbread crust ingredients and pulse until mixture resembles coarse crumbs.
3. Push crust mixture into baking dish; bake for 15 minutes or until edges begin to brown.
4. In saucepan, combine sugar substitute and butter; bring to a boil until darkened to amber.
5. Remove from heat and add vanilla extract + powdered sugar substitute; stir.
6. Add pecans to crust; pour mixture overtop.
7. Bake in oven for another 15-20 minutes, until topping has darkened.

Nutrition Facts

• Total Servings:  16 bars
• Serving Size:  1
• Total Carbs:  3.5g
• Net Carbs:  1g
• Fat:  24.3g
• Protein:  2.7g

If you’re looking to try a cookie recipe, try our Snickerdoodle!

Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks