Pecan Pie Bars

My husband always talked about how much he liked pecan pie. He has been a real trooper and limits himself with things since I was diagnosed with diabetes. Now that we are both following keto Pecan Pie was a bit out of reach. These things, are very impressive! Very Very good. Sure to cause heartburn in those that get it from sweets!

We did not use the full amount of sugar, and I'm really glad we didn't. They are very sweet! This recipe comes from All Day I Dream About Food. She really is impressive and I recommend reviewing some of her other recipes as well!

INGREDIENTS
CRUST

1 1/4 cups almond flour
1/4 cup Swerve Sweetener
1/4 tsp salt
1/4 cup butter, chilled, cut into small pieces

PECAN PIE FILLING

1/2 cup butter
2/3 cup powdered Swerve Sweetener
2 tsp Yacon syrup (optional, helps with color and flavor)

I did not have Yacon Syrup and instead used Black Strap Molasses

1 1/2 tsp vanilla extract
1/2 cup heavy whipping cream
2 large eggs
1/4 tsp salt
1 cup pecans, lightly toasted
2 ounces Lily's Dark Chocolate, chopped

INSTRUCTIONS
Crust:

Preheat the oven to 325F.
In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.
Press into the bottom of a 9x9 inch pan and bake 12 minutes or until the edges are just turning golden.

Pecan Pie Filling:

In a medium saucepan over low heat, melt the butter. Stir in the powdered sweetener and Yacon syrup and whisk until well combined. Remove from heat.
Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated.
Scatter the pecans and chopped chocolate over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set (if you want them gooey, make sure the middle still has a little jiggle to it when the pan is shaken).
Remove and let cool at least 30 minutes before cutting into bars.

by Carolyn

Nutrition Facts: Per Serving (1 bar)
Servings per Recipe: 16