Keto Pecan Chewies
Perfectly chewy keto pecan bars made with browned butter and a secret ingredient for the best texture. Only 1.5g net carbs per bar!
Ingredients
- 1/2 cup butter 113.5 g, salted preferred
- 1 1/4 cups almond flour 140 g, finely ground and blanched
- 3/4 cup pecan flour 74.25 g, or substitute with more almond flour
- 1/3 cup brown sugar replacement 66.67 g, erythritol-based
- 1/3 cup allulose sweetener 66.67 g, erythritol works too
- 1/4 cup collagen protein powder 27 g, unflavored grassfed
- 1 tsp baking powder aluminum-free preferred
- 1/4 tsp salt fine sea salt
- 1 large egg room temperature preferred
- 1 large egg yolk
- 3/4 tsp caramel extract or vanilla extract
- 3/4 cup chopped pecans 81.75 g, roughly chopped
Instructions
- Place butter in a medium skillet over medium heat. Let it melt completely, then continue cooking while stirring constantly. Watch carefully as it foams and bubbles. Cook until the butter turns a deep amber color with a nutty aroma, about 4-5 minutes. Remove from heat immediately and pour into a bowl. Let cool for 10 minutes.
- While the butter cools, preheat your oven to 300°F. Grease a 9-inch square metal baking pan with butter or coconut oil, or line with parchment paper.
- In a large bowl, whisk together almond flour, pecan flour, brown sugar replacement, allulose sweetener, collagen powder, baking powder, and salt for at least 30 seconds. Break up any clumps with the back of a spoon.
- Add the cooled browned butter, egg, egg yolk, and caramel extract to the dry ingredients. Stir with a sturdy spoon until the mixture comes together into a dough, about 1 minute. Fold in the chopped pecans.
- Press the dough evenly into the prepared pan, making sure it's the same thickness throughout.
- Bake for 12-18 minutes, until the edges are golden and firm but the center still looks slightly soft. The bars will continue cooking as they cool. Do not overbake.
- Remove from oven and let cool completely in the pan for at least 45 minutes. Cut into 16 squares using a sharp knife, wiping the knife between cuts for clean edges.
Notes
Storage: Store in an airtight container at room temperature for 5 days, refrigerated for 10 days, or frozen for 3 months.
Substitutions: You can use all almond flour instead of pecan flour. If you skip the collagen powder, add an extra 1/4 cup almond flour, though texture will differ.
Sweeteners: Can use all erythritol instead of allulose, but bars won't be quite as chewy. Monk fruit and stevia work but use less as they're more concentrated.
Tips: Watch the butter carefully when browning - it goes from perfect to burnt in seconds. Bars should look slightly underdone when removed from oven. They firm up as they cool and taste even better the next day.