I went over to a KETO girlfriend’s house one day and she had just taken these out of the oven.  OMG!, I wanted to marry her… (I’m already married btw).  These are not as sweet as Momma’s pecan pie, but they are a tiny slice of heaven.  Choose your sweetener and get out your pecans.  You are gonna love these. 

INGREDIENTS for the Shortbread

  • 2 cups almond flour
  • 1/3 cup coconut oil – melted
  • 1 tbsp keto friendly sweetener (Erythritol, Swerve or Lakanto Monkfruit)
  • 1 tsp vanilla

Great Deal for you. A big 54oz container of Viva Naturals Organic Extra Virgin Coconut Oil

INGREDIENTS for the Pecan Topping

Directions 1 (the Shortbread)

  • Melt coconut oil and get you a piece of parchment paper for your backing dish.
  • Mix all ingredients for shortbread in a bowl.
  • Mixture will appear fluffy and almost flour like.
  • Using your fingers and a utensil, press the shortbread crust into a 9×9 or an 8×10 baking dish for perfection in the thickness of the topping.
  • Using your spoon or ladle, flatten the crust into the dish and spread it pretty thin.
  • Bake 15 minutes.  Take out and set aside to cool.

Directions 2 (the filling)

  • Mix all ingredients with the exception of your pecans in a sauce pan.
  • Bring to a simmer over medium heat.
  • Stir continuously with a whisk to completely combine all ingredients. 
  • Simmer for approximately 7-10 minutes until mixture begins to bubble up and darken and thicken.
  • Remove from heat and allow to sit a minute.
  • Add chopped pecans and stir into the mixture.
  • Pour mixture onto the shortbread crust.
  • Place pecan halves strategically so you can cut 12 bars with a pecan in the middle of each.
  • Put back in the oven and back for 15-20 minutes.