Description
These delicious Sugar-Free Brown Butter Pecan Pie Bars combine the rich, nutty flavor of browned butter with the sweet crunch of pecans, all without any added sugar. Perfectly set on a lightly golden almond and gluten-free flour crust, these bars are a healthier twist on traditional pecan pie bars, ideal for those seeking a sugar-free dessert option.
Ingredients
Scale
Crust Ingredients
- 1 cup Butter (can swap for vegan butter)
- 1 cup Almond Flour (can substitute with coconut or all-purpose flour)
- 1 cup Gluten-Free Flour (regular all-purpose flour works too)
- 0.5 cup Lakanto Classic or Lakanto Golden MonkFruit Sweetener (any granulated sugar substitute can be used)
- 1 teaspoon Pure Vanilla Extract (opt for pure for the best results)
- 0.5 teaspoon Salt (use kosher or sea salt for optimal taste)
Filling Ingredients
- 0.5 cup Lakanto Brown Sweetener (usual brown sugar can be an alternative)
- 0.25 cup Lakanto Maple Flavored Syrup (substitute with any sugar-free maple syrup if needed)
- 1 cup Heavy Cream (can replace with full-fat coconut milk for dairy-free version)
- 3 Large Eggs (use flaxseed meal mixed with water for a vegan alternative)
- 1 cup Fresh Pecans (walnuts or almonds can be substituted)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
- Brown the Butter: In a skillet over medium heat, melt the butter. Stir continuously until it turns golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and let it cool for 5 minutes.
- Make the Crust: In a mixing bowl, combine the cooled browned butter with almond flour, gluten-free flour, monk fruit sweetener, vanilla extract, and salt. Mix until all ingredients are well incorporated. Press this mixture evenly into the prepared baking pan.
- Bake the Crust: Bake the crust in the preheated oven for 15 minutes or until it turns lightly golden. Remove from oven and set aside.
- Prepare the Filling Base: In a saucepan over medium heat, combine the Lakanto brown sweetener, maple-flavored syrup, and heavy cream. Bring this mixture to a gentle boil, stirring occasionally.
- Temper the Eggs: Slowly add a spoonful of the hot filling mixture into the beaten eggs while whisking constantly to prevent curdling. Then, pour the tempered egg mixture back into the saucepan, whisking thoroughly to combine.
- Add Pecans and Assemble: Fold the chopped pecans into the filling mixture, then pour this evenly over the pre-baked crust in the pan.
- Bake the Bars: Return the pan to the oven and bake for 30-35 minutes, until the filling is set but still slightly gooey. Test doneness with a toothpick—it should come out mostly clean with a few moist crumbs.
- Cool and Serve: Let the bars cool completely in the pan. Once cooled, cut into 16 squares and serve.
Notes
- To make vegan, substitute butter with vegan butter, heavy cream with full-fat coconut milk, and eggs with flaxseed meal mixed with water.
- You can substitute pecans with walnuts or almonds based on preference.
- Use any granulated sugar substitute in place of Lakanto Classic or Golden MonkFruit Sweetener.
- For a dairy-free option, replace heavy cream with full-fat coconut milk.
- Ensure to temper the eggs properly to avoid scrambling during filling preparation.
- Allowing bars to cool completely before cutting ensures clean squares and better texture.
