Ingredients
Crust
- 1-1/4 cups Almond Flour
- 1/4 cup Agave Five Sugar (or Granulated Swerve Sweetener)
- 1/4 tsp Salt
- 1/4 cup Butter, chilled, cut into small pieces
Pecan Pie Filling
- 1/2 cup Butter
- 1/3 cup Powdered Organic Sugar (or Powdered Swerve Sweetener)
- 1/3 cup Agave Five sugar (or Yacon syrup)
- 1-1/2 tsp Vanilla Extract
- 1/2 cup Heavy Whipping Cream
- 2 large Eggs
- 1/4 tsp Salt
- 1 cup Pecans (lightly toasted)
- 2 ounces Equal Exchange Dark Chocolate (chopped)
Instructions
Crust
- Preheat the oven to 325° F
- In a food processor, combine the almond flour, sugar and salt. Pulse a few times to combine
- Scatter the butter pieces over top and pulse again until the mixture resembles coarse crumbs
- Press into the bottom of a 9×9 inch pan
- Bake 12 minutes or until the edges start to turn light brown
Pecan Pie Filling
- In a medium saucepan, melt the butter over low heat
- Stir in the powdered sugar and the agave five; whisk until well combined and then remove from heat
- Whisk in the vanilla extract and heavy cream
- Add the eggs and salt and whisk until fully incorporated
- Scatter the pecans and chopped chocolate over the crust and then pour the filling overtop
- Bake 20 to 25 minutes or until the filling is mostly set
If you want them gooey, make sure the middle still has a little jiggle to it when the pan is shaken - Remove and let cool at least 30 minutes before cutting into bars
- Enjoy!
Do you have a Keto-friendly recipe that you or your family enjoys? Let us know about it in the comments.
