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Low Carb Caramel Pecan Bars (FM)
Recipes | December 18, 2016
*Yields 9 portions
** OMG, These are SO GOOD!! Seriously, one of the best desserts I’ve ever made.
Crust Ingredients
2 cups Almond flour
1/3 cup Coconut oil (melted)
2 tbsp grass-fed butter
2 tbsp Erythritol
1 tsp Vanilla extract
2 cups Almond flour
1/3 cup Coconut oil (melted)
2 tbsp grass-fed butter
2 tbsp Erythritol
1 tsp Vanilla extract
Caramel Pecan Topping
3/4 cup heavy cream
1/2 cup Erythritol
1 tbsp Coconut oil
1/4 tsp xanthan gum
3/4 tsp Sea salt (adjust to taste)
1/2 tsp Vanilla extract
1/4 tsp Maple extract
1 cup Pecans (chopped coarsely, divided)
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper.
- Add the almond flour, melted coconut oil, melted butter, erythritol, and vanilla extract in a medium bowl, and mix until well combined. Press the dough into the lined pan.
- Bake in the preheated oven for 10-14 minutes, until set and golden around the edges.
- Meanwhile, make the caramel topping. Combine all ingredients for the topping (except 1/2 cup pecans) in a small saucepan. Bring to a gentle boil over low heat, stirring constantly. Simmer for 3-5 minutes, until the mixture thickens very slightly and turns caramel in color. Remove from heat. Set aside to let it cool down.
- When the crust is done, pour the caramel topping over it and spread with a spatula into an even layer.
- Sprinkle the remaining chopped pecans on top and press down gently. Bake for about 15 minutes, until the topping is bubbly. Let it cool down completely before you cut the pie carefully into 9 equal bars. Be careful they’re very delicate. Keep them in refrigerated.
Macros Per Portion:
Calories: 404.2
Carbs: 7.2 g
Net Carbs: 3.2 g
Fat: 40.4 g
Protein: 6.8 g
Private Member |
Do you know the macros for these Z? I’m trying to get back on track with my diet after the holidays. I love your recipes and workouts! You are amazing!!
Private Member |
Soooo good! Thanks for the recipe:)
Private Member |
These are so delicious. I read the comments about them crumbling. I added an egg to the recipe and no problem with them falling apart. I eat them so fast they don’t have time to fall apart.
Private Member |
australia
I have baked this yesterday, delicious! The only issue for me is the texture of the base. It was an oily crumbly mess, didn’t stick together as it would missing an ingredient. I have added a tablespoon of chia seeds, but the end result still wasn’t the best. Maybe an egg would help it…or less oil/butter. The top was perfect. I had this in the fridge overnight, but still crumbles. No problems with the flavour 🙂
Private Member |
uk
I used chestnut flour instead and a little bit more of coconut oil and it worked well 🙂
Private Member |
uk
hej does any of you know what we can use instead of xanthan gum? I would like to avoid that ingredient. thanks xx
Private Member |
Corn starch /flour
Private Member |
Amazing, easy and so yummy. I used non fat Greek yogurt instead of cream ( I just don’t like cream)and they turned out perfect. Also let it cool it the tin then transfer tin to the fridge and leave to set before removing and cutting and not a single crumble.
Private Member |
nanaimo, british columbia, canada
I know you know how good these are Zuzka but WOW!! SOOOOO yummy! Thank you so much for ANOTHER awesome recipe…your’e killing it!!
Private Member |
These are soooo good! And so addicting! I doubled the recipe, put them into an 8×8 pan, and cut into 24 bars, at 5g of protein each. So yummy! <3
Private Member |
does anybody know what to use in place of heavy cream to make this recipe vegan? thank you.
Private Member |
You could try coconut creme/ milk. Haven’t tried it out myself but it is often used as a replacement for heavy cream in paleo recipes.
Private Member |
thank you Java, I will try coconut cream and let you know how it goes !
Private Member |
good idea. My kids will be happy