diabetic Paleo Pecan Pie Bars

Diabetic-Friendly Paleo Pecan Pie Bars

Makes: 12 bars

Net carbs: ~4–5 g per bar

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Ingredients

Crust

• 1½ cups almond flour
• 3 tablespoons coconut flour
• ¼ cup coconut oil, melted
• 2 tablespoons erythritol or allulose
• 1 teaspoon vanilla extract
• Pinch of salt

Filling

• 1 cup pecans, roughly chopped
• ½ cup unsweetened almond butter (or cashew butter)
• ¼ cup erythritol or allulose
• ¼ cup unsweetened almond milk
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• Pinch salt

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Instructions

1. Prep

• Preheat oven to 350°F (175°C)
• Line an 8×8-inch pan with parchment paper

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2. Make Crust

1. In a bowl, mix almond flour, coconut flour, sweetener, and salt.
2. Stir in melted coconut oil and vanilla until crumbly but sticks together.
3. Press evenly into the pan.
4. Bake 8–10 minutes until lightly golden. Remove from oven and let cool slightly.

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3. Make Filling

1. In a bowl, whisk almond butter, almond milk, coconut oil, vanilla, sweetener, cinnamon, and salt until smooth.
2. Stir in chopped pecans.

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4. Assemble & Bake

1. Pour filling over crust and spread evenly.
2. Bake 15–18 minutes until filling is set.
3. Cool completely, then refrigerate 1–2 hours before slicing into bars.