Sarah
Pecan pie bars transform The classic gooey desert into a finger friendly treat that stacks pecan pie filling a top a classic shortbread crust. It’s basically a pecan pie you can eat with your hands!
If you’ve spent the time of year making easier desserts, the prospect of baking a pie this holiday season can be quite a shock.
Pies seem to require more effort since they start with preparing flaky pie dough from scratch, making a “just right” filling, and knowing how to bake until the bottom is golden brown and not soggy.
That why I love the ease of making bars. The secret is to treat the pie like a bar cookie.
In this recipe for pecan pie bars, you’ll make a simple shortbread cookie crust and top it with brown sweetener and crunchy pecans, then bake until golden-brown. No corn syrup necessary!
The bars are nutty, perfectly portioned, and not too sweet. They’re so good that you shouldn’t be surprised if they become a new holiday tradition.
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Keto Pecan Bars
Ingredients
Shortbread Crust:
- 1.25 cup almond flour
- 4 TB butter melted; browned(optional)
- 1 tsp cinnamon
Pecan Filling:
Instructions
Shortbread Crust:
- Brown butter in small skillet over low heat 5 to 6 minutes. Set aside.
- In a small bowl, combine almond flour and cinnamon. Slowly add butter until a dough forms.
- Press into the bottom of a small baking dish. Bake at 350 degrees for 8 minutes. Set aside.
Pecan Filling:
- In a small bowl, whisk room temp eggs until foamy. Whisk in melted butter.
- Add in sweeteners, and arrowroot powder. Add cream, salt, and extract. whisk well until thoroughly combined.
- Add in chopped pecans. Pour filling into par cooked crust.
- Bake 15 minutes at 350 degrees. Lower oven temp to 300 degrees. Bake 30 to 40 minutes longer, or until just set. Let cool to room temperature before serving.
Video
Notes
Nutrition
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Pecans are one of my favorites nuts, this bars are a sweet treat for bad days