Sugar Free Brown Butter Pecan Pie Bars Recipe

Oct 28, 2021 13:16:41PM
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These Brown Butter Pecan Pie Bars are decadent and sugar free! Deliciously flavored with brown butter, Lakanto Brown Sweetener and sea salt. The addition of Lakanto Maple Flavored Syrup adds a delicious flavor and takes the place of corn syrup that’s typically used in pecan pie recipes. The shortbread crust is soft and simple and could be made with 100% almond flour to make it gluten free. (just add a Tablespoon of your favorite Almond Butter) Lots of crunchy and gooey texture in every bite of these bars! 

BROWN BUTTER PECAN PIE BARS

Sugar-Free Brown Butter Pecan Pie Bars

Lakanto

Servings

24

Calories

210

Category

Baked Goods

We love pecan pie, but hate the guilt. These Brown Butter Pecan Pie Bars are a solution to your dessert dilemmas. These bars are decadent and sugar free! The addition of Lakanto Maple Flavored Syrup adds a delicious flavor and takes the place of corn syrup that’s typically used in pecan pie recipes.

Sugar-Free Brown Butter Pecan Pie Bars

Ingredients

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    Directions

    1. Directions

    2. Preheat the oven to 325°F and grease a 9×13 inch pan or line with parchment paper. Set aside.

    3. For the crust: Slice the butter up into pieces and place in a skillet. 

    4. Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally.

    5. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and allow to cool for 5 minutes.

    6. Combine all of the crust ingredients including the brown butter.

    7. Press the mixture evenly into a prepared 9×13 pan.

    8. Bake the crust. 15 minutes at 325 degrees

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    1. Combine butter, Lakanto Brown Sweetener, Lakanto Maple Flavored Syrup and heavy cream in a saucepan over medium heat. Whisk this mixture and barely bring to a boil.

    2. Temper the eggs. This isn’t hard! 

    3. As the mixture barely boils, carefully spoon 1/2 cup of the mixture into a glass measuring cup. Slowly drizzle it into the beaten eggs in a separate bowl.  Stir frequently to keep it moving so the eggs do not scramble. Once the 1/2 cup mixture is added to the beaten eggs, slowly drizzle and whisk this back into the pot. You did it!

    4. Add the pecans.

    5. Spread topping evenly onto the crust. The pecan topping will be syrup-y. No worries! It will thicken as it bakes. 

    6. Bake about 30-35 minutes. A toothpick inserted in the center should come out mostly clean. If the top is getting too brown as it bakes, loosely cover with aluminum foil.

    7. After baking sprinkle some sea salt on top of pecan bars. Cool, cut into squares, and enjoy
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    3 comments

    How does the nutritional info change when using only almond flour, the 2 cups, and removing the other flour?

    Thanks to Maureen for her comment, may try with less butter. Making these now!

    Lee

    I made these and are delicious. I think there is too much butter in the base. I used all almond flour and it just fell apart. I will make again but try 1 stick of butter for the base.

    Maureen

    We love pecan pie but making it in bars is much more practical for portion control and serving. We can hardly wait to make this! Most gluten free and sugar free pie crusts are hard to cut and serve in a pie shaped wedge. And also too high in calories for my husband and I at 76 years old so this recipe is a treasure to have. At covered dish events, a square is
    Much easier to serve and people can taste several!

    Connie Davis

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