Epic Pecan Pie Protein Bars
These scrumptious pecan pie bars feature a perfect crust with just the slightest hint of cinnamon, the filling has a hint of caramel, and all the gooeyness one experiences with a classic pecan pie bar. Who said low carb couldn't taste good?
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!