This recipe came from a want to try a new ingredient. Recently I bought a sugar free sweetened condensed milk from Mrs. Taste (link is not sponsored). I have also been wanting to do a sugar free version of pecan pie. Pecan pie is one of those desserts that I don’t eat because it is a HUGE calorie bomb. Not to mention not gluten free. Now that I purchased the condensed milk, I wanted to see if I could make a pecan pie bar that wouldn’t completely ruin your sugar and calories for the day. I am starting with a recipe from Taste of Home for Pecan Pie Bars. I am then going to swap out the sugar and flour to make these much lower in carbs. Should be good. Here are the original stats:
Here’s what I changed:
- I swapped out the sugar for sweetener equivalents
- I swapped out the sweetened condensed milk for the Mrs. Leche.
- I replaced the flour with almond and coconut flour to reduce the carbs.
- I swapped out the toffee for sugar free butterscotch bits to lower the sugar.
- After all of the swaps, I reduced the servings from 48 to 38, because who doesn’t want bigger bars?
Here are the final stats:
Here is the final recipe:
Sugar Free Pecan Bars
Makes 38 Bars
- 1.5 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup confectioners’ sweetener
- 1/2 cup butter, softened
- 1/2 cup unsweetened applesauce
- 1 jar (14 ounces) sugar free sweetened condensed milk
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Pinch salt
- 1 package (8 ounces) Lily’s Butterscotch Chips
- 1 cup chopped pecans
- In a large bowl, combine flours and sweetener. Cut in butter until mixture resembles coarse meal. Mix in applesauce. Press firmly onto the bottom of a greased 13×9-in. baking dish. Bake at 350° for 15 minutes.
- Meanwhile, in a large bowl, beat the milk, egg, vanilla and salt until smooth. Stir in butterscotch bits and pecans; spread evenly over baked crust.
- Bake until lightly browned, 20-25 minutes longer. Cool. Cover and chill; cut into bars. Store in refrigerator.