LOW CARB PECAN PIE BARS


A rich low carb pecan pie topping over a buttery shortbread crust will be the perfect addition to your holiday baking repertoire. No one will know they are sugar-free and egg-free. 

Cook Time: 25 mins

Ingredients
Shortbread Crust
  • 2 cups (180 g) Honeyvile almond flour
  • 1 cup (65 g) shredded coconut, (measured and powdered in a coffee grinder)
  • 1/3 cup (25 g) whey protein powder (I like Isopure zero carb)
  • 1/3 cup (45 g) Sukrin Icing Sugar (or Swerve Confectioners)
  • 4 ounces salted butter

Caramel Sauce
  • 1/3 cup (105 g) Sukrin Fiber Syrup Gold (or VitaFiber syrup)
  • 3/4 cup (177.4 g) heavy cream
  • 2 ounces (56.7) salted butter
  • 1/8 teaspoon salt
  • 1/4 cup (30 g) Sukrin Gold, powdered (or your favorite powdered sugar substitute)
  • 1/8 teaspoon NOW Stevia Glycerite or more of your favorite sweetener
  • 2 ounces (56.7 g) salted butter
  • 1 tablespoon good Brandy
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups (285 g) pecans


Instructions
Please visit lowcarbmaven.com for full instructions.

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