Ingredients:
For the Crust:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup unsweetened shredded coconut (optional, for added texture)
- ½ cup melted butter
- 2 tbsp erythritol or your favorite keto sweetener
- 1 tsp vanilla extract
For the Filling:
- 1 ½ cups pecans (chopped or halved)
- ½ cup butter
- ½ cup keto-friendly brown sweetener (like Swerve Brown)
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper for easy removal.
2. Make the Crust:
- In a bowl, mix almond flour, coconut flour, sweetener, and shredded coconut (if using).
- Add melted butter and vanilla extract. Mix until crumbly but holds together when pressed.
- Press the mixture evenly into the prepared baking dish to form a crust.
- Bake for 10-12 minutes or until slightly golden. Let it cool.
3. Prepare the Filling:
- In a saucepan, melt butter over medium heat.
- Stir in the keto brown sweetener until dissolved.
- Add heavy cream, vanilla extract, and a pinch of salt. Cook for about 3-5 minutes, stirring constantly, until thickened slightly.
- Remove from heat and mix in the chopped pecans.
4. Assemble and Bake:
- Pour the pecan mixture over the pre-baked crust, spreading it evenly.
- Bake for 15-20 minutes or until the filling is set and bubbling.
- Remove from the oven and let it cool completely before slicing into bars.
