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You are here: Home / Desserts / Cookies & Bars / Pecan Praline Cookie Bars – Low Carb, Keto, THM S

Posted November 30, 2016 Last Edited November 17, 2019 By Taryn

Pecan Praline Cookie Bars – Low Carb, Keto, THM S

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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.

Pecan Praline Bars - Low Carb, Sugar Free, Grain Free, THM S

Pecan Praline Cookie Bars – Low Carb, Keto, THM S, Grain-Free, Gluten-Free, & Sugar Free

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.

Pecan Praline Bars - Low Carb, Sugar Free, Grain Free, THM S

How to Make Pecan Praline Cookie Bars

These have an easy press-in crust topped with a basic pecan praline candy.

The crust only needs almond flour, coconut flour, butter, and water. It is simple but the one trick is to process it long enough in the food processor that the dough comes together in a ball. That is very important!

And then you need to cut the bars, and then chill them. The topping gets too hard to cut if you chill them before cutting. And if you try to take them out before chilling the crust can crumble. It is not hard to cut, chill, remove. Just do it in that order and you are good!

How to make Pecan Praline Topping

My tip here is to stir A LOT and make sure you arrive at a deep golden color before turning off the heat. If it seems to be taking too long turn up the heat a smidge and then keep watch. It is easy to burn cooked candies if you leave them unattended.

While you are at it use the same ingredients to whip up a batch of classic NOLA inspired Pecan Pralines!

More delicious Low Carb Pecan Desserts:

Keto Pecan Pie

Chocolate Chip Pecan Cookies

Pecan Tassies

Cinnamon Crumb Cake Recipe w/ Pecans

Pecan Praline Bars - Low Carb, Sugar Free, Grain Free, THM S

Homemade Sweetener

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. Since I make my own blend of xylitol, erythritol, and stevia I bring it with me when I travel.

But… that baggie of sweetener 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 Bars - Low Carb, Sugar Free, Grain Free, THM S

 

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5 from 11 votes
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Pecan Praline Cookie Bars
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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.

Course: Dessert
Cuisine: American
Servings: 16 bars
Calories: 223 kcal
Author: Taryn
Ingredients
Crust Ingredients:
  • 1 1/3 cups almond flour
  • 1 1/2 tsp coconut flour
  • 2 tbsp cold butter
  • 1.5 tsp cold water
Pecan Praline Topping:
  • 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
Instructions
  1. Preheat oven to 350.
  2. 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.

  3. 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. 

  4. Pour on top of the prepared crust. Refrigerate until firm.

Recipe Notes

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.

Nutrition Facts
Pecan Praline Cookie Bars
Amount Per Serving
Calories 223 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 6g 30%
Cholesterol 22mg 7%
Sodium 53mg 2%
Potassium 62mg 2%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Protein 3g 6%
Vitamin A 5.4%
Vitamin C 0.2%
Calcium 3.4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Cookies & Bars, Gluten & Grain Free Recipe Archives, Low Carb & Keto Recipes Archives, Sugar Free, THM S, Trim Healthy Mama Tagged With: bars, Cookies, Desserts, easy, family friendly, gluten free, keto, lchf, low carb, sugar free, thm s

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Comments

  1. Cookie says

    November 29, 2019 at 6:11 pm

    I made this today and it came out perfect. Thank you for sharing.

    Reply
  2. Michelle says

    November 29, 2019 at 12:42 pm

    Is there a dairy free substitute for the heavy cream?
    Reply
    • Taryn says

      November 29, 2019 at 4:10 pm

      I think coconut cream will work but I haven't tested it.
      Reply
    • Stacey Klassen says

      December 2, 2019 at 6:18 pm

      I do a lot of dairy free baking professionally and I use a lot of full fat coconut cream instead of heavy cream. May need a little more time to cook and may not get the same colour, but it should work.
      Reply
  3. Lindsey Elliott says

    November 26, 2019 at 9:40 am

    Could you use pyure or swerve?
    Reply
    • Taryn says

      November 26, 2019 at 10:03 am

      I have not tested those so I can't promise - sorry! Of those two I think swerve might work. I'm pretty sure pyure would not. Cooked candy recipes (like the topping for this) can be tricky.
      Reply
      • Lindsey Elliott says

        November 26, 2019 at 12:11 pm

        Thanks, for the vanilla...do you use extract or flavoring?
  4. Barb says

    November 21, 2019 at 10:35 pm

    Mine actually turned out on the dry side. It needed more of the liquid. The crust was also too thin. I would double the liquid and crust ingredients for a 9x9 pan. I chopped the 8 oz of pecans that I added to the liquid mixture. It was too much for the liquid. I didn't leave any halves for the top.
    Reply
  5. Allison says

    November 21, 2019 at 9:55 am

    I want to make thes se a part of out Thanksgiving meal for sure! Quick question, if I have only erythritol and stevia on hand (no xylitol) would these 2 combined be sufficient for this recipe? And if so, at what amounts? Thank you so much for sharing!
    Reply
    • Taryn says

      November 21, 2019 at 10:36 am

      Yes, use the amounts here but with all erythritol: joyfilledeats.com/sweetener
      Reply
  6. MJ MacLeod says

    November 18, 2019 at 7:24 am

    Could you please tell me how much Stevia you would use. I am very new to all of this? Thank you.
    Reply
    • Taryn says

      November 18, 2019 at 11:39 am

      Pure stevia will not work in this recipe, sorry!
      Reply
    • Dalene McGuigan says

      November 26, 2019 at 3:43 pm

      I used truvia baking blend, it worked.
      Reply
  7. Anita says

    November 17, 2019 at 2:30 pm

    I made this last night! It absolutely amazing and everyone loved it! It’ll be perfect for Thanksgiving, thank you ♥️

    Reply
  8. Cathy says

    November 16, 2019 at 1:50 pm

    Your recipe looks delish. I only use Lakanto Monk Fruit sweetener. So about how much would I need of that? Thanks.
    Reply
    • Taryn says

      November 16, 2019 at 2:46 pm

      My sweetener is more concentrated than lakanto. You might want to use a little extra. I recommend tasting as you go.
      Reply
  9. Lisha says

    November 15, 2019 at 7:53 pm

    I want to make this but can’t tolerate coconut flour. If I leave it out, how much almond flour would I need to add to make up for it?
    Reply
    • Taryn says

      November 15, 2019 at 9:33 pm

      Just an extra tablespoon. If the crust seems too wet you could always add a little more.
      Reply
      • Becky says

        November 27, 2019 at 12:28 am

        Just an extr a ton more of almond flour or add this to coconut flour measurement?
      • Taryn says

        November 27, 2019 at 10:30 am

        You can use 1 1/3 cups plus 1 tablespoon almond flour.
  10. Teresa says

    November 15, 2019 at 11:44 am

    Can you use another sweetener like regular sugar or honey instead of the others and if so, how much?
    Reply
    • Taryn says

      November 15, 2019 at 12:49 pm

      I have not tested it. You would probably need twice as much but it would be better to look for a recipe that calls for one of those.
      Reply
  11. Ebb says

    November 2, 2019 at 3:55 pm

    Would you say this is comparable to the honey pecan bar from whole foods?
    Reply
    • Taryn says

      November 2, 2019 at 7:52 pm

      I haven't tried that so I'm not sure. Sorry!
      Reply
  12. Keisha says

    October 7, 2019 at 10:59 am

    The recipe calls for 1/2 cup of your sweetener. Can you tell me how much I need if I am using Xylitol?? That is what I have on hand. Thanks
    Reply
    • Taryn says

      October 7, 2019 at 4:55 pm

      I'd use 3/4 cup xylitol.
      Reply
  13. Sydney says

    October 2, 2019 at 8:40 am

    For the coconut flour - is it truly only supposed to be 1.5 tsp? or is it supposed to be cups? thanks! looks delicious :)
    Reply
    • Taryn says

      October 2, 2019 at 9:32 am

      Yes, teaspoons.
      Reply
  14. Pam says

    October 1, 2019 at 10:05 am

    If I don’t have a food processor can the crust be combined by hand?
    Reply
    • Taryn says

      October 1, 2019 at 12:39 pm

      Yes, you can cut in the butter with a pastry cutter. It will take some elbow grease though.
      Reply
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I'm Taryn. The kitchen has always been a joy filled place in my life. Even in the midst of dieting and weight loss food should bring JOY. I have lost over 50 pounds and enjoyed every bite.

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