Low Carb Candied Bacon Pecan Pie Bars
Servings 16 servings
Calories 323kcal
Ingredients
Candied Bacon
- 6 oz uncured bacon nitrate free
- 3 tablespoon Allulose or Sukrin fiber syrup
- 1 teaspoon cinnamon
- black pepper optional
Shortbread Crust
- 8 tablespoon butter
- 2 cups almond flour
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla liquid stevia
- ½ teaspoon salt
Topping
- 8 tablespoon butter
- ¾ cup Swerve brown sugar sub or another sugar free substitute
- ¼ cup Allulose
- 1 teaspoon maple extract
- 1 teaspoon pumpkin pie spice
- ¼ cup heavy cream
- 2 cups pecans coarsely chopped
Instructions
- Preheat the oven to 375 degrees F.
- Place bacon on a foil lined baking sheet and spread half of on Sukrin syrup on the bacon strips.
- Sprinkle on cinnamon and pepper if desired.
- Bake for 10 minutes then flip bacon over and spread on the rest of the syrup, cinnamon and optional pepper. Bake additional 5 minutes or until crisp. Set aside to cool then chop.
- Reduce oven to 350 degrees F.
- Prepare ingredients for the shortbread crust in the food processor and pulse until fine crumbs.
- Press evenly into an 8 by 8 baking dish. Bake 10 minutes and set aside.
- Prepare the topping by adding all the ingredients except the pecans to a small sauce pan over medium heat on the stove.
- Bring to a boil and continue to stir for 1 minute. Turn off the heat and add in the pecans and bacon. Spread this mixture over the crust.
- Bake 20 minutes or until the edges are bubbling and the top is browned.
- When cool, cut into servings and enjoy!
Notes
Net Carbs: 2g
Nutrition
Serving: 1bar | Calories: 323kcal | Carbohydrates: 5g | Protein: 6g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 233mg | Potassium: 77mg | Fiber: 3g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg