Instructions:
- Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper, allowing the paper to hang over the sides for easy removal.
- In a mixing bowl, combine the almond flour, powdered erythritol, and melted butter for the crust. Stir until well combined and press the mixture firmly into the bottom of the prepared baking pan to form an even layer.
- Bake the crust in the preheated oven for about 10-12 minutes or until lightly golden. Remove from the oven and set aside.
- While the crust is baking, prepare the pecan filling. In another mixing bowl, combine the chopped pecans, powdered erythritol, sugar-free maple syrup, melted butter, vanilla extract, and beaten eggs. Mix well until all the ingredients are thoroughly combined.
- Pour the pecan filling mixture over the pre-baked crust, spreading it out evenly.
- Return the baking pan to the oven and bake for an additional 20-25 minutes or until the filling is set and the edges are slightly golden.
- Once done, remove the pan from the oven and allow the pecan pie bars to cool completely in the pan.
- Once cooled, lift the bars out of the pan using the overhanging parchment paper and transfer them to a cutting board. Slice into bars of your desired size.
- Serve and enjoy these delicious Keto Pecan Pie Bars!
Remember to store any leftovers in an airtight container in the refrigerator. These bars should keep well for a few days. Enjoy your guilt-free keto-friendly treat!
