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Keto Caramel Pecan Bars Low Carb
Insanely delicious keto pecan caramel bars.
These low carb pecan caramel bars are super easy to make.
Yummy keto caramel bars is the perfect alternative to candy.
You can’t go wrong with these keto chocolate pecan caramel bars.
The perfect keto pecan dessert, treat or snacks.
Simple pecan bars perfect for ketogenic diet / lifestyle.
Low carb pecan recipe you will want to mix up today.
Sugar free pecan bars that everyone will love including the kids.
Chocolate pecan caramel bars that are quick and delicious.
If you love high carb Heath candy bar you will love this keto Heath bar alternative.
If you love keto toffee pecan bars you will want to make this homemade recipe.
Get ready to make the best low carb keto chocolate pecan caramel bars.
Check out these other
Keto Candy Recipes
Keto Snickers Candy Bars
Keto Chocolate Peanut Butter Cups
Keto Twix Candy Bar
Keto Peanut Butter Chocolate Candy Bar
Keto Almond Roca
Keto Toffee Bars
Keto 3 Musketeers Candy Bars
Keto 3 Musketeer Candy Fat Bombs
Keto Kit Kat Candy Bars
Get ready for the best keto pecan caramel bars.
Enjoy these low carb caramel bars when you have the craving for candy.
Great keto candy alternative.
How To Make Keto Caramel Pecan Bars
Add the ingredients for the crust to a mixing bowl, and combine into a dough.
Flatten the dough for the crust in an even layer in the bottom of a well-greased loaf pan.
Place the butter and Swerve brown sugar substitute for the caramel layer in a pot over medium heat on the stove. Continue to whisk until the sugar is completely melted and combined.
Add the heavy whipping cream into the pot with the mixture, and whisk to combine.
Continue to cook the mixture down until it becomes a deep caramel color and thickens in a caramel sauce.
Remove the mixture from the heat, and whisk in the xanthan gum
and 2 teaspoons of vanilla extract.
Layer ¼ cup of chopped pecans over the top of the crust in the loaf pan.
Pour the caramel sauce over the pecans in the loaf pan.
Place the pan into the freezer to set for 2 hours.
In a microwave safe bowl, combine the Lily’s baking chips and coconut oil.
Heat the mixture at 30 second intervals until the chocolate is completely melted.
Pour the chocolate mixture over the caramel layer in the loaf pan.
Sprinkle ⅓ cup of the chopped pecans over the top of the chocolate layer, and freeze for 15 minutes to set.
Cut the mixture into 8 equal sized bars and serve.
Serve
Enjoy
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Check out these other
Keto Candy Recipes
Keto Salted Caramel Chocolate Bark
Keto Caramel Candy
Keto Caramel Bark
Keto Caramel Chocolate Turtle Candy
Pecan Caramel Bars
Get ready for the best keto pecan caramel bars. Enjoy these low carb caramel bars when you have the craving for candy. Great keto candy alternative.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 8
Calories 444 kcal
Ingredients
For the crust:
- 1 C. Almond flour
- 2 Tbsp. Swerve confectioners sugar substitute
- 3 Tbsp. Butter unsalted and melted
- ½ tsp. Vanilla extract
For the caramel layer:
- 8 Tbsp. Butter unsalted
- ⅔ C. Swerve brown sugar substitute
- 1 C. Heavy whipping cream
- 2 tsp. Vanilla extract
- ½ tsp. Xanthan gum
- ¼ C. Chopped pecans
For the topping:
- ⅓ C. Lily’s baking chips
- 2 Tbsp. Coconut oil
- ⅓ C. Chopped pecans
Instructions
Add the ingredients for the crust to a mixing bowl, and combine into a dough.
Flatten the dough for the crust in an even layer in the bottom of a well-greased loaf pan.
Place the butter and Swerve brown sugar substitute for the caramel layer in a pot over medium heat on the stove. Continue to whisk until the sugar is completely melted and combined.
Add the heavy whipping cream into the pot with the mixture, and whisk to combine. Continue to cook the mixture down until it becomes a deep caramel color and thickens in a caramel sauce.
Remove the mixture from the heat, and whisk in the xanthan gum and 2 teaspoons of vanilla extract.
Layer ¼ cup of chopped pecans over the top of the crust in the loaf pan.
Pour the caramel sauce over the pecans in the loaf pan.
Place the pan into the freezer to set for 2 hours.
In a microwave safe bowl, combine the Lily’s baking chips and coconut oil. Heat the mixture at 30 second intervals until the chocolate is completely melted.
Pour the chocolate mixture over the caramel layer in the loaf pan.
Sprinkle ⅓ cup of the chopped pecans over the top of the chocolate layer, and freeze for 15 minutes to set.
Cut the mixture into 8 equal sized bars and serve.
Nutrition
Calories: 444kcalCarbohydrates: 36gProtein: 5gFat: 45gFiber: 5g
Net Carbs: 4
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