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PECAN PIE SQUARES
These are fabulous! Great for the holidays. You will not feel deprived; not one little bit! Very addictive! This is a very sweet dessert and will feel like you are having a high-carb treat. If you were eating a high-carb treat, however, the sugar and carbs would be through the roof! Most of us as we get older do not need that kind of sugar overload. This classic in low-carb form still has that gooey texture and flavor. Baking the crust first helps keep it firmer. The squares can be a bit gooier in the center but not too gooey that when cut into they spill all over; this is especially true for squares that are handheld.
These Pecan Pie Squares have a tender, buttery shortbread crust and all the flavor of pecan pie without having to go to all the trouble and fuss of making a full pecan pie, besides the fact that this is so much easier. It is like pecan pie that you can pick up in your hands to eat. Few people will be able to resist these squares whether than are low or high-carbers! They even make a good pot-luck dessert as an alternative for those who are watching their diets.
These make a wonderful
Thanksgiving treat, but also for Christmas! However, if you ask me,
these can be made any time of year, not just for Thanksgiving or
Christmas. Pecans are expensive, so this is the reason I think it is
better to keep this dessert for a special occasion.
SOME FUN FACTS ABOUT PECANS:
Pecans are a good source of calcium, magnesium, and potassium, which can help lower blood pressure. Most of the fat found in pecans is a healthy type called monounsaturated fat, not that saturated fats are unhealthy; they are not! We also need saturated fats in our diet.
Pecans also help lower cholesterol. They are also a source of potent anti-oxidants.
They can even help with sleep if eaten with the last meal of the day, as they contain melatonin.
Ingredients:
Shortbread Crust:
11/2 cups Gluten-Free Bake Mix 2 (375 mL)
OR 13/4 cups Keto Bake Mix (425 mL)
1/2 cup butter, melted (125 mL)
Liquid sweetener to equal 1/3 cup sugar (75 mL)
1/8 tsp almond extract (0.5 mL)
Pecan Pie Filling:
6 tbsp butter (90 mL)
1/4 cup allulose-Monkfruit combo* (60 mL)
OR sucralose blend with allulose
1/4 cup heavy cream (60 mL)
2 tbsp honey substitute, OR (30 mL)
2 tbsp real honey (30 mL)
11/2 cups coarsely chopped pecans (375 mL)
1/4 tsp vanilla extract (1 mL)
Instructions:
Preheat the oven to 350°F (180°C).
Shortbread Crust: In
medium bowl, place Gluten-Free Bake Mix 2, OR Keto Bake Mix, page. In
another medium bowl, whisk together slightly cooled butter, liquid
sweetener and almond extract. Stir into dry ingredients. Spread in an
8-inch (20 cm) glass dish or pan. Bake crust 10 minutes. Set aside.
Pecan Pie Filling: In saucepan, place butter, allulose-Monkfruit sweetener, cream, honey substitute, OR honey. Bring to the boil and boil about 5 to 8 minutes or until slightly thicker and golden. Stir in pecans and vanilla extract. Spread over chilled crust. Bake 10 to 15 minutes. Allow to cool and then refrigerate.
Helpful Hints: *This sweetener, allulose-monk fruit (available on Amazon and probably Walmart, too) will caramelize. Not all sweeteners do. If you find you want a sweeter square, you can add a few drops of liquid sweetener to the sweetener mixture in the saucepan before boiling.
Yield: 25 servings
1 serving
141.2 calories
1.7 g protein
14.0 g fat
0.4 g fiber
2.5 g net carbs
SOME OTHER FUN SQUARES YOU MAY ENJOY:
CREAM CHEESE PUMPKIN BARS WITH CARAMEL
NO BAKE PEANUT BUTTER WHITE CHOCOLATE BARS
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