PECAN PRALINE COOKIE BARSLow Carb, Keto, Gluten Free
INGREDIENTS
Crust Ingredients:
1 1/3 cups almond flour
1 1/2 tsp coconut flour
2 tbsp cold butter
1.5 tsp cold water
Pecan Praline Topping:
8 oz chopped pecans , toasted (I toast nuts at 400 degrees for 4-6 min until they are lightly browned and fragrant)
6 tbsp salted butter , divided
6 tbsp heavy cream
1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
1/4 tsp vanilla
INSTRUCTIONS
- Preheat oven to 350.
- Combine crust ingredients in a food processor and pulse until a uniform dough forms. Press into the bottom of a 9 x 9 inch baking dish lined with parchment paper. Bake for 15-20 minutes until golden brown.
- Combine 5 tablespoons butter, sweetener, and cream over medium heat. Stir until the sweetener is dissolved.
- Cook until it is a deep golden brown. As soon as it reached that deep color (right before burning) remove from the heat and immediately add the other 1 tablespoon butter.
- Stir until smooth. Add the vanilla and toasted pecans. Cool for 10 minutes.
- Pour on top of the prepared crust. Refrigerate until firm.
Recipe Notes
This crust is a little crumbly when warm but sets up nicely when you chill it. I recommend cutting the bars, then chilling them, and then removing from the pan.