High-Protein Crustless Pecan Pie Bars
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 cups chopped pecans
- 2 scoops (approx 60g) vanilla protein powder (whey-casein blend works best)
- 1/2 cup almond flour
- 1/4 cup sugar-free maple syrup or honey
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal later.
- In a large mixing bowl, whisk together the vanilla protein powder, almond flour, ground cinnamon, and salt. Ensure there are no large clumps in the protein powder.
- In a separate medium bowl, beat the eggs lightly. Add the sugar-free maple syrup, almond milk, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Fold in 1 cup of the chopped pecans, saving the remaining half-cup for the topping.
- Spread the batter evenly into the prepared baking pan. Sprinkle the remaining pecans over the top, pressing them down slightly so they stick. Bake for 22 to 25 minutes, or until the edges are golden brown and the center is set.
- Remove the pan from the oven and let it cool completely on a wire rack. This is crucial as the bars will continue to firm up as they cool. Once cold, lift the parchment paper out and slice into 12 even bars.