Ingredients:

  • 1 ½ cups Fine Blanched Almond Flour
  • ¼ cup Keto Granulated Sweetener (e.g., Erythritol/Monk Fruit blend)
  • ½ cup Cold Unsalted Butter, diced
  • ¼ teaspoon Salt
  • ½ cup Unsalted Butter, melted and cooled
  • ½ cup Keto Brown Sugar Substitute
  • 2 Large Eggs, room temperature
  • 2 tablespoons Heavy Cream
  • 1 tablespoon Sugar-Free Maple Syrup (optional)
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Xanthan Gum
  • 1 ½ cups Pecan Halves or Chopped Pecans, divided

Instructions:

  1. Preheat the oven to 350°F (175°C). Line the 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Make the Dough: In a food processor, pulse the almond flour, sweetener, and salt. Add the cold, diced butter and pulse until the mixture resembles coarse, wet sand.
  3. Press and Chill: Press the mixture firmly and evenly into the prepared pan to form the crust. Prick the base all over with a fork. Place the pan in the freezer or refrigerator for 30 minutes to firm up the butter.
  4. Par-Bake: Bake the chilled crust for 12–15 minutes, or until the edges are just beginning to turn light golden brown. Remove from the oven and reduce the oven temperature to 325°F (160°C).
  5. Mix Wet Ingredients: While the crust cools slightly, whisk the melted butter, keto brown sugar substitute, heavy cream, sugar-free maple syrup, and vanilla extract in a large bowl until thoroughly combined.
  6. Add Eggs and Stabilizer: Lightly whisk in the two room-temperature eggs. Sift the xanthan gum over the mixture and whisk immediately for about 30 seconds until dissolved and the mixture begins to slightly thicken (this prevents clumping).
  7. Incorporate Pecans: Fold in 1 cup of the pecans.
  8. Assemble and Top: Pour the filling mixture evenly over the warm, par-baked crust. Arrange the remaining ½ cup of pecans aesthetically over the top of the filling.
  9. Bake: Bake at 325°F (160°C) for 30–35 minutes. The filling should be set around the edges and only slightly jiggly in the very centre when finished.
  10. Cool Completely: Allow the bars to cool completely at room temperature for at least 2 hours before chilling in the refrigerator for 1 hour. This extended cooling period is essential for the filling to set properly.
  11. Slice and Serve: Use the parchment paper overhang to lift the entire slab out of the pan, then slice into 16 bars.