Description
These Delicious Sugar-Free Brown Butter Pecan Pie Bars combine a rich, nutty browned butter crust with a gooey, sweetened filling made with natural sugar substitutes. Perfectly balanced in flavor and texture, these bars are gluten-free and customizable for vegan or dairy-free diets, offering a healthier twist on classic pecan pie in an easy-to-make bar format.
Ingredients
Scale
Crust Ingredients
- 1 cup Butter (can swap for vegan butter)
- 1 cup Almond Flour (can substitute with coconut or all-purpose flour)
- 1 cup Gluten-Free Flour (regular all-purpose flour works too)
- 0.5 cup Lakanto Classic or Lakanto Golden MonkFruit Sweetener (any granulated sugar substitute can be used)
- 1 teaspoon Pure Vanilla Extract
- 0.5 teaspoon Salt (use kosher or sea salt)
Filling Ingredients
- 0.5 cup Lakanto Brown Sweetener (usual brown sugar can be used)
- 0.25 cup Lakanto Maple Flavored Syrup (or any sugar-free maple syrup)
- 1 cup Heavy Cream (can replace with full-fat coconut milk for dairy-free version)
- 3 Large Eggs (or flaxseed meal mixed with water for vegan alternative)
- 1 cup Fresh Pecans (walnuts or almonds can be substituted)
Instructions
- Preparation: Preheat your oven to 325°F (163°C). Lightly grease a 9×13 inch baking pan or line it with parchment paper to prevent sticking.
- Brown the Butter: Melt the butter in a skillet over medium heat. Stir continuously for about 5-7 minutes until it turns golden brown and releases a nutty aroma. Remove from heat and let it cool for 5 minutes to avoid cooking the eggs later.
- Make the Crust: In a mixing bowl, combine the cooled browned butter with almond flour, gluten-free flour, monk fruit sweetener, vanilla extract, and salt. Mix thoroughly until fully incorporated. Press this mixture evenly into the prepared baking pan, creating an even layer. Bake for 15 minutes until the crust becomes lightly golden and sets.
- Prepare the Filling Base: In a saucepan, combine the brown sweetener, maple-flavored syrup, and heavy cream. Heat over medium heat, bringing the mixture to a gentle boil while stirring occasionally to blend all ingredients smoothly.
- Temper the Eggs: To avoid scrambling, slowly add a spoonful of the hot filling mixture to the eggs while whisking constantly. Gradually pour this tempered egg mixture back into the saucepan with the rest of the filling and whisk continuously to combine fully.
- Add Pecans and Assemble: Fold the chopped pecans into the filling mixture. Pour this evenly over the pre-baked crust in the pan.
- Bake the Bars: Return the pan to the oven and bake for 30 to 35 minutes. The filling should set but remain slightly gooey in the center. To test, insert a toothpick in the middle; it should come out mostly clean without wet batter.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, cut into squares and serve.
Notes
- You can substitute the butter with vegan butter and heavy cream with full-fat coconut milk to make these bars dairy-free.
- For a vegan version, replace eggs with a flaxseed meal and water mixture, but expect texture differences.
- Any granulated sugar substitute can replace Lakanto MonkFruit sweeteners depending on preference.
- Use parchment paper for easier removal and cleaner cuts.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
