Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
In a medium bowl, mix together the almond flour, coconut flour, and powdered erythritol.
Add the melted butter and vanilla extract to the dry ingredients and stir until well combined.
Press the mixture evenly into the bottom of the prepared baking pan to form the crust.
Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
While the crust is baking, prepare the filling. In a saucepan over medium heat, combine the sugar-free maple syrup and butter. Stir until the butter is melted and the mixture is smooth.
Remove the saucepan from the heat and stir in the vanilla extract and salt.
In a separate bowl, beat the eggs until frothy, then slowly add them to the syrup mixture, stirring constantly to avoid cooking the eggs.
Stir in the pecan halves, ensuring they are well coated.
Pour the pecan mixture over the pre-baked crust, spreading it evenly.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the edges are golden brown.
Allow the bars to cool completely in the pan before lifting them out and slicing into squares.
Variations & Tips
For a bit of extra flavor, try adding a teaspoon of cinnamon or a pinch of nutmeg to the filling. If you have picky eaters who aren’t fans of pecans, you can substitute them with walnuts or almonds. For a chocolatey twist, sprinkle some sugar-free chocolate chips over the crust before adding the pecan filling. These bars can also be made dairy-free by using coconut oil instead of butter.
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