Servings: 24

Crust: subheading: Crust:
3/4 cup salted butter, softened ¾ cup salted butter, softened
3/4 cup powdered monkfruit erythritol sweetener (For this recipe I actually love using 6 tbsp Swerve and 2 tbsp Truvia as well) ¾ cup powdered monkfruit erythritol sweetener (For this recipe I actually love using 6 tbsp Swerve and 2 tbsp Truvia as well)
1 1/4 tsp vanilla extract 1 ¼ tsp vanilla extract
1 1/2 cups almond flour, 168g 1 ½ cups almond flour, 168g
1/2 cup coconut flour, 56g ½ cup coconut flour, 56g
1 tbsp arrowroot starch, 8g (or cornstarch is OK if you don’t have it) 1 tbsp arrowroot starch, 8g (or cornstarch is OK if you don’t have it)
1/2 tsp xanthan gum ½ tsp xanthan gum
1/8 tsp baking powder ⅛ tsp baking powder
1/8 tsp salt (1/4 tsp if using unsalted butter) ⅛ tsp salt (¼ tsp if using unsalted butter)
Keto Pecan Pie Filling: subheading: Keto Pecan Pie Filling:
3/4 cup salted butter, 180g ¾ cup salted butter, 180g
1/2 cup Sukrin brown sugar sweetener ½ cup Sukrin brown sugar sweetener
1/2 cup powdered monkfruit/erythritol sweetener ½ cup powdered monkfruit/erythritol sweetener
1 1/2 tsp vanilla extract 1 ½ tsp vanilla extract
pinch of salt, (1/4 tsp if using unsalted butter) pinch of salt, (¼ tsp if using unsalted butter)
3 eggs, room temperature 3 eggs, room temperature
1 1/2 cups chopped or halved pecans 1 ½ cups chopped or halved pecans

Pre-heat oven to 325*F.
In a large bowl, beat together your butter and sweetener until light and fluffy. Add your extracts and beat once more until combined.
In another bowl, whisk together all of your dry ingredients including; almond flour, coconut flour, arrowroot starch, xanthan gum and salt.
Pour the dry ingredients into the wet and stir well until the dough becomes thick and everything is incorporated together.
Next, grease THEN line a 9x13 inch pan with parchment paper and then press your dough as evenly as possible into the bottom of the pan. Bake for 20 to 24min or until crust is lightly browned.
Meanwhile, to make your filling, melt ¾ cup of butter in a saucepan over medium heat. Once the butter has partially melted, add your two sweeteners and whisk well until dissolved and butter has finished melting (~2 min).
Remove from the heat, then whisk in your vanilla extract and salt. Let the mixture cool for ~3min, whisking every once in a while before adding your eggs.
To add your eggs, beat them together separate in a small bowl, then slowly, while whisking constantly, pour them into the sauce a little at a time until all of the eggs of been added.
Keep whisking constantly until you are sure the eggs are fully incorporated and the mixture isn't extremely hot still.
Once your crust is done baking, remove it from the oven and while still hot, sprinkle your pecans evenly over the top of it and then on top of that, pour your keto pecan pie filling.
Place the whole thing back in the oven and bake for 35min or until filling has set. (It will just be a little bit jiggly sort of like making lemon bars).
Cool fully on a wire rack before lifting the bars from the pan using the parchment paper as handles. Slice them into 24 squares and serve chilled or room temperature. Enjoy!

Store these in an airtight container between layers of parchment/wax paper at room temperature or in the fridge for up to 5 days OR freeze for a future snack.*  Store these in an airtight container between layers of parchment/wax paper at room temperature or in the fridge for up to 5 days OR freeze for a future snack.*