Low Sugar Pecan Pie Bars Recipes
LOW-SUGAR PECAN PIE BARS
Steps:
- Preheat oven to 350F and line an 8x8 baking dish with parchment.
- Mix all crust ingredients, press into pan and bake 15 minutes , let it cool (Alternatively freeze 30 min).
- On the stove stir together coconut oil, syrup and sugar.
- Stirring constantly let it boil one minute.
- Take off the heat, add milk and sift in flour, back on the heat and boil one more minute. Don't burn this!
- Turn off heat, stir in pecans and top the crust with this.
- At this point you can bake another 20 or freeze 30 min or so.
- Cool completely (refrigerate) and slice.
Nutrition Facts : Calories 202 kcal, ServingSize 1 serving
PECAN PIE - MORE PECANS, LESS SUGAR!
Pecan Pie is a southern favorite. But every pecan pie I tasted was way too sweet. I found this recipe years ago in a magazine. My husband won't eat any other pecan pie, anywhere. This recipe is has the traditional pie filling, but not sickeningly sweet and it is loaded with pecans! I am asked to bring it to every family gathering. Enjoy!
Provided by LynnieB
Categories Dessert
Time 1h5m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- I like to use white light corn syrup.
- Pecans should be broken.
- Melt margarine.
- Mix all ingredients EXCEPT eggs. Beat eggs and add to mixture. Pour into unbaked pie crust.
- Bake at 300 degrees for 40 minutes; then turn oven up to 350 degrees and bake an additional15-20 minutes.
- Cool completely before cutting (usually at least two hours).
- ENJOY!
Nutrition Facts : Calories 520.5, Fat 31.2, SaturatedFat 4.9, Cholesterol 69.8, Sodium 222.8, Carbohydrate 59, Fiber 3.3, Sugar 29.4, Protein 6.2
CARAMEL-PECAN COOKIE BUTTER BARS
These cookie butter bars were an instant hit in my house. I love cookie butter and thought this was another tasty way to use it. The cookies freeze well, too. -Sherry Little, Cabot, Arkansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, sugars and cookie butter until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Spread onto bottom of greased 13x9-in. baking pan. Sprinkle with pecans; press lightly into dough. Bake until edges are lightly browned, 15-20 minutes., Meanwhile, in a large saucepan, combine caramels and cream. Cook and stir over medium-low heat until caramels are melted. Remove from heat; stir in vanilla. Pour over crust. Cool completely in pan on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; let stand until set. Cut into bars.
Nutrition Facts : Calories 285 calories, Fat 17g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 149mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.
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REDUCED-SUGAR QUICK CRESCENT PECAN PIE BARS
From pillsbury.com
4.5/5 (3)Total Time 1 hr 45 minsCategory DessertCalories 90 per serving
- Unroll dough in ungreased 13x9-inch pan; press in bottom and 1/2 inch up sides to form crust. If using crescent rolls, firmly press perforations to seal.
- Bake 8 minutes. Meanwhile, in medium bowl, mix Filling ingredients. Pour filling over partially baked crust; spread evenly.
- Bake 15 to 20 minutes or until golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
LOW CARB PECAN PIE BARS (SUGAR-FREE)
From lowcarbmaven.com
4.9/5 (15)Total Time 55 minsCategory DessertCalories 362 per serving
- Note: Toasting the pecans, cooking the caramel and preparing the crust can all be done simultaneously. This dessert can be prepared in 30 minutes.
- Preheat oven to 350 and toast the pecans for 8-12 minutes until they are lightly browned. Let cool completely. Chop and place into a medium bowl.
- Spray a 9x9 inch square pan with baking spray and cut a piece of parchment long enough to fit the bottom exactly but hang over two opposite sides.
- Prepare the Caramel: Measure the first 4 ingredients together in a small pot or saucepan and whisk over medium heat until combined. Bring it to a boil. Watch the heat carefully and turn it down just as the caramel mixture begins to crawl up the sides of the pot. You want the mixture boiling enough that it will get thick, but not so much that it will boil over and make a mess of the stove. Just watch it for a minute and adjust the heat up and down until you find the sweet spot. Remember, it needs to be simmering pretty quickly, but not moving up the sides of the pot. Let the mixture cook for 20 minutes. Take the low carb caramel off of the heat and whisk in the 2 ounces of salted butter, sifted powdered sweetener, stevia glycerite, Brandy and vanilla until incorporated.
KETO PECAN PIE BARS {VEGAN, PALEO} - THE BIG MAN'S WORLD
From thebigmansworld.com
Ratings 248Category DessertCuisine AmericanEstimated Reading Time 6 mins
- In a large mixing bowl, combine your coconut flour, syrup and coconut oil (or butter) and mix well, until crumbly but firm. Transfer to the lined baking pan and press into it. Bake for 10-12 minutes, until golden.
- In a small saucepan, on medium heat, heat up the syrup, coconut oil, granulated sweetener, and salt. Once the granulated sweetener has become liquid and the mixture begins to bubble, add the pecans and continue cooking for one minute, before removing the from heat.
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