Ingredients:

For the Crust:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup melted coconut oil
  • 2 tablespoons low-carb sweetener (e.g., erythritol or monk fruit)
  • 1 teaspoon vanilla extract
  • A pinch of salt

For the Pecan Filling:

  • 1 cup pecans, chopped
  • 1/2 cup melted coconut oil
  • 1/2 cup sugar-free maple syrup (or any low-carb syrup)
  • 1/4 cup low-carb sweetener
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, sweetener, vanilla extract, and a pinch of salt. Mix until well combined.
  3. Press the mixture into the bottom of the prepared baking pan to form an even crust.
  4. Bake the crust in the preheated oven for about 10 minutes or until it’s just starting to turn golden. Remove from the oven and let it cool slightly.
  5. In a separate bowl, whisk together melted coconut oil, sugar-free maple syrup, sweetener, beaten eggs, vanilla extract, and a pinch of salt.
  6. Stir in the chopped pecans until they are evenly coated with the mixture.
  7. Pour the pecan filling over the partially baked crust.
  8. Bake in the oven for 20-25 minutes or until the filling is set and the edges are golden brown.
  9. Allow the pecan pie bars to cool completely in the pan before lifting them out using the parchment paper overhang.
  10. Once cooled, cut into bars and enjoy your Keto and Paleo Pecan Pie Bars!