Ingredients
Units
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For the Crust:
- 1/2 cup butter, softened
- 1 1/4 cup almond flour
- 1/4 cup flaxmeal
- 1/3 cup sugar (I used Erythritol)
For the Maple Pecan Pie Filling:
- 1 1/3 cup maple syrup (I used Lakanto Golden Syrup)
- 4 eggs
- 1/4 cup brown sugar (I used Lakanto Brown Sugar)
- 1 tbsp vanilla extract (or 2 tbsp imitation vanilla)
- 1/2 cup almond flour
- 1 tsp salt
- 3 tsp xanthum gum
- 1 1/4 cup chopped pecan
Instructions
- Preheat oven to 350 degrees F. Grease a 14" x 6" rectangular pan well. Set the pan aside.
- For the crust, beat the sugar and butter until incorporated (about 2 minutes). Next add in remaining ingredients and beat for an additional 1 minute. Press crust mixture into baking pan and bake for 10-15 minutes or until crust is beginning to brown.
- Using the same bowl, add in the maple syrup, brown sugar, eggs and vanilla. Beat on high for 2 minutes. Add in flour and salt and beat for an additional 1 minute.
- Add in 1 tsp of xanthum gum at a time, beating on high for 30 seconds before adding an additional xanthum. One all xanthum has been added, beat for 1 additional minute.
- Stir the pecan pieces into the mixture and pour the mixture over the crust. Place bars in the oven for 20 minutes or until the center is set but still jiggles slightly.
- Allow to cool completely before cutting.
Notes
- You can also use a 9 x 9 dish or a 9 x 13 baking dish. If you use a 9 x 9, increase the baking time by 5 minutes. If you use a 9 x 13 baking dish, decrease the baking time by 5 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 bar
- Calories: 160
- Fat: 15.1 g
- Carbohydrates: 2.9 g
- Fiber: 1.6 g
- Protein: 4.3 g
