Dessert
Pecan pie bars
The corn syrup in a pecan pie is doing two things, sweetening and setting. Erythritol handles the first and a little cream and egg handle the second.
3gnet carbs
33gfat
6gprotein
335kcal
Per serving90 minServes 12
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Ingredients
For the whole dish · serves 12
- Pecans8½ oz
- Almond flour5 oz
- Powdered erythritol4 oz
- Butter3½ oz
- Heavy cream4 fl oz
- Egg3
- Vanilla extracta tablespoon for the pan
- Sea saltflaky, for the top
Method
6 steps · 90 minutes
- Toast the pecans at 350F for 8 minutes first and chop half of them, leaving the rest whole for the top.
- Press the almond flour and half the butter into a lined pan and bake it alone for 12 minutes. An unbaked base under a wet filling stays raw.
- Cook the rest of the butter with the erythritol until it dissolves and just begins to color, then take it off the heat.
- Let it cool for two minutes before the cream and egg go in, or you will scramble the egg into the caramel.
- Pour over the base, arrange the whole pecans on top, and bake 25 minutes at 325F until it barely moves in the center.
- Cool completely, then chill for an hour before cutting. Erythritol caramel sets much softer than corn syrup and warm bars will not hold an edge.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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