This is a PSA reminding you to follow recipes *exactly* as they are written!
I made Keto Sugar Free Pecan Toffee Bars and it is amazing!!! I highly suggest making this for Christmas if you can! Just don’t do what I did 😳
I made 2 crucial mistakes when making these: I used a slightly larger pan than called for and used mostly whole pecans. Both of these mistakes caused the toffee to be spread too thin and unable to grab onto so many huge pecan pieces. This resulted in the last picture…a container full of (super delicious!!) candied pecans and shortbread pieces. I did manage to get several good pieces but most of it just crumbled when cutting. I am not wasting the crumbles because even if I messed up how it looks the flavor is absolutely delicious!! I had to pry this out of my own hands!
Definitely make these, but learn from my mistakes
I made Keto Sugar Free Pecan Toffee Bars and it is amazing!!! I highly suggest making this for Christmas if you can! Just don’t do what I did 😳
I made 2 crucial mistakes when making these: I used a slightly larger pan than called for and used mostly whole pecans. Both of these mistakes caused the toffee to be spread too thin and unable to grab onto so many huge pecan pieces. This resulted in the last picture…a container full of (super delicious!!) candied pecans and shortbread pieces. I did manage to get several good pieces but most of it just crumbled when cutting. I am not wasting the crumbles because even if I messed up how it looks the flavor is absolutely delicious!! I had to pry this out of my own hands!
Definitely make these, but learn from my mistakes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16 bars
Calories 270 kcal
Ingredients:
Shortbread Crust:
- 1 1/4 cups almond flour
- 1/4 cup powdered Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup butter chilled and cut into small pieces
Topping:
- ¾ cup granulated Swerve Sweetener
- ½ cup butter
- ½ tsp vanilla extract
- Pinch salt
- 2 tbsp powdered Swerve Sweetener
- 3 cups pecans whole or pieces or a mix
Instructions
Shortbread Crust:
-
Preheat oven to 325F and line an 9×9 or 8×8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
-
In the bowl of a food processor, combine almond flour, powdered sweetener, and salt. Pulse to combine. Sprinkle with butter pieces and pulse until mixture resembles coarse crumbs. Alternatively, you can cut in butter with a pastry cutter.
-
Press into bottom of prepared baking pan. Bake 12 to 15 minutes, until just beginning to brown on the edges. Remove and let cool while preparing topping.
Topping:
-
In a medium heavy-duty saucepan over medium heat, combine Swerve and butter and stir until Swerve is dissolved. Bring to a boil and cook without stirring until mixture darkens to amber, about 5 to 7 minutes (time may vary depending on the quality of your cookware).
-
Remove from heat and stir in vanilla extract and salt. If the mixture appears to be separating, stir in 2 tbsp of powdered Swerve Sweetener until it comes back together.
-
Sprinkle crust evenly with pecans. Pour toffee mixture evenly overtop. Bake another 15 to 20 minutes, until topping has darkened and bubbles thickly. Let cool completely before cutting into bars.
Recipe Notes
Serves 16. Each serving has 1.83 g NET CARBS.
Food energy: 270kcal
Calories from fat: 237
Cholesterol: 22mg
Carbohydrate: 4.73g
Total dietary fiber: 2.90g
Protein: 3.84g
Nutrition Facts:
Pecan Toffee Bars
Amount Per Serving (1 bar)
Calories 270
% Daily Value*
Cholesterol 22mg7%
Total Carbohydrates 4.73g2%
Dietary Fiber 2.9g12%
Protein 3.84g8%
* Percent Daily Values are based on a 2000 calorie diet.
Any idea if this would work with Xylitol rather than Swerve?
I followed this but used stevia instead of swerve and had a delicious tasting but crumbling pile of crumbs. When they say follow exactly, they mean it!