Get the Recipe: Paleo Pecan Pie Bars
These Paleo Pecan Pie Bars have all the traditional flavors of a pecan pie but they are super easy! An almond flour shortbread is topped with a sticky sweet pecan filling. These gluten free bars are great for any time of the year!
Ingredients
Shortbread Layer
- 2 cups almond flour
- 1 1/2 tbsp pure maple syrup
- 1 egg
- 2 tbsp butter or ghee, melted
- 1 tsp coconut sugar
Pecan Pie Filling
- 1/2 cup butter or ghee
- 3 tbsp pure maple syrup
- 1/2 cup coconut sugar
- 1 tbsp almond milk
- 2 1/4 cups chopped pecans
- pinch sea salt, for garnish
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
- Make the shortbread layer first. Combine all shortbread ingredients in a mixing bowl and stir to combine. Then, press this mixture into an even layer in the pan.
- Bake for 10 to 11 minutes or just starting to turn golden.
- Meanwhile, add all pecan pie filling ingredients (except pecans and sea salt) to a large skillet over low medium heat. Bring to a simmer. Then, simmer for 5 to 6 minutes or until thickened.
- Once thickened, add in pecans. Turn heat to low and stir for 1 to 2 minutes. Then, remove from heat.
- Once crust is done baking, pour pecan mixture on top. Smooth into an even layer.
- Next, bake for 25 to 27 minutes or until pecan pie filling is set.
- Remove from oven and cool completely.
- Finally, garnish with sea salt if desired.
Notes
I suggest refrigerating bars before cutting into to ensure they're completely cooled.
Calories: 285kcal, Carbohydrates: 13g, Protein: 5g, Fat: 25g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 79mg, Potassium: 81mg, Fiber: 3g, Sugar: 8g, Vitamin A: 244IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 1mg