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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 |
ellijay, ga, united states
Ha ha, I read that last line “Be careful, they’re very delicious”!…I’m sure that applies, too! 😀
Private Member |
seattle, washington
I think refrigeration might help these bars hold together better.
Private Member |
lake tahoe, nv, usa
Good call, they should be refrigerated.
Private Member |
seattle, washington
A nit: Keep them in the refrigerator or Keep them refrigerated.
Private Member |
These bars look so tasty !!
would anyone know if I could use xylitol instead of Erythritol?
Private Member |
yes, you can.
Private Member |
lake tahoe, nv, usa
you can, but xylitol can cause stomach irritation.
Private Member |
thanks for the tip Zuzka !! : )
Private Member |
seattle, wa, usa
Just made them. Very good but I can’t eat more than a small piece. Made me full 😋
Private Member |
Yum!!! Portion control will be tough with this one. A great holiday treat. Thanks Z.
Private Member |
stevens point, wi, united states
Which Erythritol do you use? Confectioners or bakers granules? Or does it really matter?
Private Member |
lake tahoe, nv, usa
I use the powdered erythritol for this recipe
Private Member |
Hi Zuzka, I was just wondering – everywhere we are told to eat “a bunch of veggies”, and I do. I really do. I can easily eat 1kg of veggies a day, but my stomach is ALWAYS in pain. I get so bloated and uncomfortable. Do I really need to eat this many veggies to be healthy? I have a huge appetite, that´s why I do it. I also fast for the majority of the day.
Would really appreciate your take on this, thank you 🙂
Private Member |
alberta, canada
Thought I would link this article in one of the dessert recipes. More evidence of why to avoid sugar! Thought you guys might enjoy it 🙂
http://mobile.nytimes.com/2016/09/13/well/eat/how-the-sugar-industry-shifted-blame-to-fat.html?smid=fb-nytimes&smtyp=cur&referer=https://m.facebook.com/
Private Member |
can you substitute Erythritol for coconut sugar? And what is a substitute for heavy cream? Thank you 🙂
Private Member |
seattle, washington
Zuzka there is this similar treats called Nanaimo bars You should explore them. Strangely enough first time I had one was in Nanaimo BC. Very tasty bars!