Name: Pecan Pie Bars Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 14 persons
Cuisine: Caribbean
Ingredients: 1 cup Almond Flour; 1/4 cup Coconut Flour; 1/4 teaspoon Cinnamon; 1/4 cup Coconut Oil; 1 teaspoon Vanilla Extract; 1/4 cup Sugar-Free Monk Fruit Syrup (you can also use Stevia or Allulose Liquid Sweetener)

These vegan Pecan Pie Bars give you the same great taste of pecan pie without all the fuss of having to make an actual pie. Best of all, these pecan pies are naturally gluten-free and sugar-free. The shortbread crust is made from Vitamin E-rich almond flour and iron-rich coconut flour. Vitamin E and other antioxidants found in almond flour can reduce the risk of chronic conditions like cancer. Meanwhile, iron reduces fatigue and helps boost your immune system.

The filling is created from keto sugar alternatives and warm spices; then, it is simmered on the stove until it bubbles. The pecans are added before pouring the pecan pie filling on top of the buttery shortbread crust. And that's all there is to these vegan pecan pie pars. Enjoy eating these vegan pecan pie bars with your bare hands. You may need a napkin!

Equipment Needed

Oven

Author: Sarah Leadon

Prep Time

20 mins

Cook Time

14 mins

Total Time

34 mins

Serves

14 persons

Ingredients

Shortbread Crust

1 cup Almond Flour
1/4 cup Coconut Flour
1/4 teaspoon Cinnamon
1/4 cup Coconut Oil
1 teaspoon Vanilla Extract
1/4 cup Sugar-Free Monk Fruit Syrup (you can also use Stevia or Allulose Liquid Sweetener)

Pecan Pie Filling

1/3 cup Brown Sugar-Free Sweetener (I used Swerve)
1/3 cup Sugar-Free Monk Fruit Syrup
1/4 cup Coconut Oil
1 teaspoon Vanilla Extract
1/4 teaspoon Sea Salt
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 cups Pecan Nuts

Instructions

Shortbread Crust

Preheat the oven to 350 ºF. With parchment paper, line a square 8×8 inch baking pan.

Add almond flour, coconut flour, cinnamon, coconut oil, vanilla extract, and monk fruit syrup to a large bowl and mix until combined.

Place the shortbread crust into the prepared pan and press it into an even layer.

Bake the shortbread crust for 10-12 minutes until golden brown.

Pecan Pie Filling

Add the brown sugar-free sweetener to a small pot, monk fruit syrup, coconut oil, vanilla extract, sea salt, cinnamon, and nutmeg. Stir to combine.

Cook for 3-4 minutes, constantly stirring, until the sugar-free crystals dissolve, and the mixture is bubbly.

Remove the pecan pie filling from the stove and stir in the pecans.

Pour the pecan pie filling over the shortbread crust and let it cool completely at room temperature for 1 hour. Then place the pecan pie bars into the refrigerator to cool for 2-3 hours.

Sprinkle the pecan pie bars with crushed pecans if desired before slicing them into 14 bars. Enjoy with a cup of tea or coffee.