Description
Delightful twist on classic pecan pie, gluten-free and refined sugar-free, perfect for paleo lifestyles.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup coconut oil (melted)
- ⅓ cup maple syrup (divided: 1 tbsp for crust, rest for filling)
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¼ cups chopped pecans
- 2 tbsp coconut sugar (optional)
- ¼ tsp sea salt
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- In a bowl, combine almond flour, melted coconut oil, and 1 tablespoon of maple syrup. Stir until a soft dough forms.
- Press the dough evenly into the lined pan and bake for 10–12 minutes until lightly golden.
- In a separate bowl, whisk together the eggs, remaining maple syrup, vanilla extract, coconut sugar, and sea salt.
- Fold in the chopped pecans to coat them evenly.
- Pour the pecan filling over the warm crust and spread it into an even layer.
- Bake for an additional 25–30 minutes until the center is set and the top is golden.
- Let the bars cool completely before slicing into squares.
Notes
These bars can be served with coconut whipped cream or dairy-free ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 6g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg