I think this recipe gets the record for the most unsuccessful trials! I didn’t want this to be just a plain ol’ bar with pecans. Nope, I wanted it to resemble and taste similar to real pecan pie. I tried many times to add whey protein to the base, but the result was spongy and cake-like. Not a crust, like I wanted. So I opted for almond meal (ground up almonds) and coconut flour. With the higher fat content, I figured the best thing to do was make it low carb!
Low Carb Pecan Pie Bars
Makes 16 bars
1/2 cup almond meal (ground up almonds)
1/2 cup coconut flour, sifted
1/4 cup butter (or Earth Balance), melted
2 whole eggs
2 Tbsp butter (or Earth Balance, or margarine)
2 Tbsp sucanat (or brown sugar)
1 packet stevia
2 Tbsp unsweetened almond milk
1/2 tsp rum extract (optional)
1/2 cup pecan halves, chopped
Preheat oven to 400 degrees F. Mist a 8×8 or 9×9 pan with oil or cooking spray. For crust, mix together coconut flour & almond meal in a bowl. In a separate small bowl, mix together beaten eggs and melted butter. Add the egg/butter mixture to the dry and mix until it resembles a crumbly dough. Press into the bottom of your pan in an even layer. Poke bottom with fork all over and bake in the oven for 13-15 minutes until golden around the edges.
When the crust has 5 minutes left, make the topping. Melt butter in medium pot over the stove over medium heat. Add sucanat and stevia. Whisk until its starts to boil and comes together. Immediately take off heat and whisk in almond milk and rum extract. Add in pecans and put back on heat until it thickens slightly.
Once the crust is out of the oven, spread on the topping evenly with a spatula. Return to the 400 degree oven for 5 minutes. Remove, let cool and cut into bars.
Nutrition (per bar) Calories: 120 Fat: 10 g Carbs: 5.8 g Fiber: 3.4 g Sugars: 1.9 g Sodium: 54 mg Protein: 3 g