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Today’s recipe went through several iterations to get it just right. I have to say that I’m pretty proud of the final result. So, even though the holidays are over, this one is just too good not to share with you. I’m sure these paleo pecan pie bars be a hit over the holidays next year, but I’d say they’re nutritious enough to sneak in this winter, too. Once you give them a try, I think you’ll agree.
The topping on these low carb pecan pie bars is just like your favorite pecan pie, with a salted caramel twist and pecan topping. Gooey and crunchy at the same time, these sugar-free dessert bars are the perfect replacement for pecan pie. Plus, they are so easy to make.
I have to confess, I’m also obsessed with the scrumptious shortbread crust on these bars, too. I’ll definitely be using that again for bars in the future. I love how easy it is! Those with egg allergies will also appreciate that the crust is egg-free, as is this entire recipe.
I served these paleo pecan pie bars at a family gathering over the holidays, and my cousin said they were “like crack”. Pretty funny, but also awesome to hear! No one would believe me when I told them they were low carb, paleo, and totally sugar-free. I love it when that happens.
The best part is that these paleo pecan pie bars are totally guilt-free. Each bar packs in calcium, iron, 10 grams of fiber, 4 grams of protein, and healthy coconut oil, with only 2 grams net carbs and 1 gram of sugar! So even though January may be an epic “health month” for many people, with these bars you don’t have to skip dessert. Actually, I’ll admit I’ve even had them for breakfast several times.
Tools To Make Low Carb Pecan Pie Bars
Tap the links below to see the items used to make this recipe.
- Parchment Paper – Parchment paper makes clean-up so easy when baking. It will keep these Pecan Pie Bars from sticking to the pan.
- Baking Pan – This baking pan is the perfect size to make this delicious pecan dessert recipe.
- Medium Bowl – You need a medium sized bowl for this recipe and this set has the perfect size.
Paleo Pecan Pie Bars (Low Carb, Gluten-free):
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Paleo Pecan Pie Bars (Low Carb, Gluten-free)
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Salted Caramel Pecan Filling
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line an 9x9 in (23x23 cm) baking pan with parchment paper.
To make the crust, stir the almond flour, melted coconut oil, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the lined pan. Bake for 10-14 minutes, until set and golden on the edges.
Meanwhile, make the salted caramel filling. Combine all filling ingredients (except pecans) in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly. Simmer for 3-5 minutes, until the mixture thickens very slightly and turns caramel in color. Remove from heat. Stir in half of the chopped pecans. Set aside to cool.
When the crust is done, pour the filling over it and spread with a spatula. Sprinkle the remaining chopped pecans on top and press down gently. Bake for about 15 minutes, until the filling is bubbly. Cool completely before cutting.
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Serving size: 1 bar
Video Showing How To Make Paleo Pecan Pie Bars:
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