Pecan Praline Cookie Bars. Buttery crust topped with sweet, candied pecans. Perfection. These Pecan Praline Cookie Bars are great to add to your holiday cookie tray. Or just to eat… any other day of the year.
We spent the last ten days in Minnesota visiting my husband’s brother, his wife, and their 4 children for Thanksgiving. Since we flew from NJ to MN I mailed a box of necessities (my sweetener, almond flour, coconut flour, and a few other things) ahead of time.
I wasn’t planning on making a ton of new recipes while we were visiting but I knew I’d want some sweets while we were there. I settled on making my Creamy Pecan Praline recipe into cookie bars. I knew that I’d be happy having a couple squares of this instead of traditional pumpkin and apple pie.
These filled my Thanksgiving sweet tooth and I’m planning on making another batch for Christmas. I may drizzle a little chocolate on top of them next time. There is always room for chocolate.
One of the best parts of the trip was getting through security on our way home with a baggie of my sweetener in a carry-on. That bought my husband a pat down and a thorough search of our luggage. The security man thought we were pretty funny. Mom, Dad, and 4 kids armed with baking ingredients needing to be searched. I guess I should’ve just mailed a box back home too!
Pecan Praline Cookie Bars – Low Carb, Keto, THM S, Grain Gluten & Sugar Free
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Pecan Praline Cookie Bars. Buttery crust topped with sweet, candied pecans. Perfection. These are great to add to your holiday cookie tray. Or just to eat... any other day of the year. Low Carb, Keto, Gluten Free, THM S.
- 1 1/3 cups almond flour
- 1 1/2 tsp coconut flour
- 2 tbsp cold butter
- 1.5 tsp cold water
- 8 oz chopped pecans , toasted (I toast nuts at 400 degrees for 4-6 min until they are lightly browned and fragrant)
- 6 tbsp salted butter , divided
- 6 tbsp heavy cream
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/4 tsp vanilla
- Preheat oven to 350.
Combine crust ingredients in a food processor and pulse until a uniform dough forms. Press into the bottom of a 9 x 9 inch baking dish lined with parchment paper. Bake for 15-20 minutes until golden brown.
Combine 5 tablespoons butter, sweetener, and cream over medium heat. Stir until the sweetener is dissolved. Cook until it is a deep golden brown. As soon as it reached that deep color (right before burning) remove from the heat and immediately add the other 1 tablespoon butter. Stir until smooth. Add the vanilla and toasted pecans. Cool for 10 minutes.
Pour on top of the prepared crust. Refrigerate until firm.
This crust is a little crumbly when warm but sets up nicely when you chill it. I recommend cutting the bars, then chilling them, and then removing from the pan.
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