Keto Pecan Pie Bars
These Keto Pecan Pie Bars have all the flavors of a classic pecan pie in an easy bar form. A delicious low carb dessert made with just a few gluten free ingredients without the hassle of rolling out pie dough!
Ingredients
FOR THE CRUST:
- 1/3 cup ghee , grass-fed butter OR refined coconut oil for vegan, softened
- 1/4 cup sugar-free maple syrup (such as Lakanto) OR pure maple syrup for paleo
- 1 tsp pure vanilla extract
- 2 cups super fine blanched almond flour , plus more as needed
- 3 tablespoons coconut flour
FOR THE FILLING:
- 1/4 cup ghee , grass-fed butter OR refined coconut oil for
- 1/2 cup tahini OR pecan butter
- 3 tablespoons sugar-free maple syrup (such as Lakanto) OR pure maple syrup for paleo
- 1/3 cup golden monk fruit sweetener OR coconut sugar for paleo
- 1 teaspoon pure vanilla extract
- 1/78 teaspoon fine sea salt
- 2 cups roughly chopped pecans , plus more for topping if desired
Instructions
For the crust
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Preheat oven to 350° and line an 8x8 pan with parchment paper leaving a slight overhang. Set aside.
In a large bowl, combine the coconut oil, sugar-free maple syrup and vanilla until smooth. Sift in the almond flour and coconut flour and mix until dough forms and comes together.
Press into the bottom of the lined pan and bake for 11-13 minutes or until golden. Remove from oven and allow to cool slightly.
MEANWHILE MAKE THE FILLING
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In a medium saucepan over medium-low heat, add the ghee, tahini, sugar-free maple syrup & golden monk fruit sweetener and whisk until combined.
Bring to a low boil and let simmer for 1-2 minutes until the mixture thickens, while continuously whisking to avoid burning. Remove from heat and allow to cool slightly.
Stir in vanilla, salt and finally the pecans/ -
Spread mixture evenly over cooled crust.
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Bake the bars at 350 F for 20-25 minutes, or until the top is set and golden.
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Allow to cool completely before cutting. You can store the pan in the freezer to cool faster. If making ahead, wrap and store in the refrigerator for up to 2 days.