Epic Pecan Pie Protein Bars
When I hear the words “protein bar” I immediately think of a dry semi-tasteless bar packed only with that distinctive flavor of whey protein.
Because of this, I hesitated to even call these bars a protein bar but to just call them a pecan pie bar wasn’t fitting either.
While yes, they had every characteristic of a classic pecan pie bar, (the crumb crust, a gooey decadent filling packed with pecans) they also had protein powder in the crust giving them that extra hitter of protein.
For all of you out there who are consistently getting after it, you probably find yourself needing that extra protein to help get those gains.
( I know I certainly struggle with it at times)
After discovering Mölk ( the best protein powder out there, factually ) I have found myself putting protein in just about everything. Whether it’s the flavor I’m after, a better crumb texture, or just the protein, Mölk goes in just about every one of my baked goods.
Because of wanting that extra protein when I made these, Mölk went into the crust making these low-carb pecan bars now protein pecan pie bars. However, these bars did not have that tasteless dry feel, but rather tasted like a traditional pecan pie bar.
After some deliberation, I finally settled on titling this recipe the Epic Pecan Pie Protein Bar. It told the reader just what was in the recipe, but the word epic truly described just how I felt these bars tasted.
They had a perfect crust with just the slightest hint of cinnamon, the filling had a caramel hint, and all the gooeyness one experiences with a classic pecan pie bar. All in all, I felt they were more than perfect, they were epic! 😉
Ingredient List
For The Crust
3/4 Cup Almond Flour
1/2 Cup Vanilla Mölk
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/2 Cup Butter
For The Filling
1/2 Cup Butter
2/3 Cup Monk Fruit/ Allulose Blend
1 1/2 Teaspoons Vanilla Extract
1/2 Teaspoon Maple Extract
1/2 Cup Heavy Whipping Cream
2 Eggs
1/4 Teaspoon Salt
1 Cup Raw Pecans
How to Make Low Carb Pecan Pie Protein Bars
Begin by preheating the oven to 325° Fahrenheit.
In a medium mixing bowl combine the almond flour, protein powder, salt, and cinnamon. Mix together until evenly combined.
Cube your butter, then add to the dry mixture. Mix with a pastry cutter or by hand until the butter is no larger than pea-sized, and you have a dry crumbly mixture.
Personally, I prefer to mix this by hand as I feel you have more control and can get the butter mixed in a little better.
However, if this isn’t your preferred method a pastry cutter is a great tool for this step!
Once mixed, press the crust into the bottom of a greased or parchment paper lined 9-inch square pan. Press using your hands until the crust evenly covers the bottom of the pan.
Bake for 12 to 15 minutes or until the edges have begun to brown.
While the crust is baking, mix up the filling. In a small saucepan melt your butter over medium heat. Once melted add the allulose blend and bring to a boil.
Boil for 1-3 minutes or until the mixture browns a little and has begun to caramelize.
Next, add your cream and mix until evenly combined. Let the mixture cool for a few minutes, then add the egg and mix again making sure the egg is thoroughly mixed in.
Stir in the pecans and set the mixture aside until the crust has baked.
Once the crust is done, pour the filling over the mixture then bake again for 20-25 minutes or until the edges have begun to firm.
Let the bars cool before serving and enjoy!
Pro Tip:
Serve these pecan pie bars warm with a scoop of keto-friendly ice cream, and you have the recipe for absolute happiness….
Epic Pecan Pie Protein Bars
Ingredients
Crust
- 3/4 Cup Almond Flour
- 1/2 Cup Vanilla Mölk
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Cinnamon
- 1/2 Cup Butter
Filling
- 1/2 Cup Butter
- 2/3 Cup Monkfruit/Allulose Blend
- 1 1/2 Teaspoons Vanilla Extract
- 1/2 Teaspoon Maple Extract
- 1/2 Cup Heavy Whipping Cream
- 2 Large Eggs
- 1/4 Teaspoon Salt
- 1 Cup Raw Pecans
Instructions
- Begin by preheating the oven to 325° Fahrenheit.
- In a medium mixing bowl combine the almond flour, protein powder, salt, and cinnamon. Mix together until evenly combined.
- Cube your butter, then add to the dry mixture. Mix with a pastry cutter or by hand until the butter is no larger than pea-sized, and you have a dry crumbly mixture.
- Once mixed, press the crust into the bottom of a greased or parchment paper lined 9-inch square pan. Press using your hands until the crust evenly covers the bottom of the pan.Bake for 12 to 15 minutes or until the edges have begun to brown.
For The Filling
- In a small saucepan melt your butter over medium heat. Once melted add the allulose blend and bring to a boil.Boil for 1-3 minutes or until the mixture browns a little and has begun to caramelize.
- Next, add your cream and mix until evenly combined. Let the mixture cool for a few minutes, then add the egg and mix again making sure the egg is thoroughly mixed in.
- Stir in the pecans and set the mixture aside until the crust has baked.
- Once the crust is done, pour the filling over the mixture then bake again for 20-25 minutes or until the edges have begun to firm.Let the bars cool before serving and enjoy!
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