Keto pecan bars
Keto pecan bars with almond flour, butter, toasted pecans and a little yacon syrup – dark squares for dessert after a long working day.
At a glance
- Serves 6
- Prep time: 15 min
- Cooking time: 15 min
- Total time: 30 min
- Calories: 280 kcal per serving
- Protein: 6 g
- Fat: 26 g
- Carbs: 4 g
Ingredients
- 150g pecans
- 100g almond flour
- 50g butter
- 2 organic eggs
- 2 tbsp yacon syrup
- 1 pinch of salt
Method
You’ll need: oven · chopping board · knife
- Preheat the oven to 180 °C (160 °C fan) in good time and line an ovenproof dish with baking paper.
- Carefully knead the almond flour, melted butter and one egg into a dough and press it down firmly to make a flat base.
- Roughly chop the pecans and scatter them over the pale base.
- Whisk the second organic egg with the dark brown yacon syrup and the pinch of salt to make a glaze, and pour it over the nuts.
- Bake for 15 minutes, until the nuts smell toasty, and only cut once it has cooled completely.
Good to know
The tradition of pecan pie, packed into handy bars and without refined sugar. Almond flour expertly stands in for heavy wheat flour.
Swaps
Almond flour → ground hazelnuts (for a deeper autumnal flavour). Butter → coconut oil (a dairy-free option). Yacon syrup → regular maple syrup (if ketosis doesn't matter to you).
Cooking tips
The glaze over the nuts browns very quickly – keep a close eye on the dark topping for the last two minutes.
Storage
Once cut, the bars stay nicely crisp and good-looking in an open tin.
Allergens
Contains eggs, milk (butter) and tree nuts (almonds, pecans).
