I have been DYING to post this recipe for you guys, but I had to wait until it was seasonally appropriate. Some of my recipes don’t come out quite right the first few times I make them and they require some tweaking before they’re blog-ready. Not the case with these ones, which I was ridiculously proud of. The taste and texture of the first batch I ever did were exactly what I was shooting for.
If you need a sugar-free dessert that people at your Thanksgiving will actually eat, this fits the bill. I promise they won’t even know the difference.
They’re also yummy to have on hand to satisfy a sweet tooth at any time. Trust me, I’ve made them twice since the summer! Ricky says, “These are the best thing I’ve ever put in my mouth.” High praise, indeed. :o)
For the crust:
¾ cup almond flour
¼ cup coconut flour
¼ cup sweetener, such as baking Truvia or Zero
4 tbs butter
For the pecan layer:
4 tbs butter
½ cup sugar-free sweetener
2 tbs honey
2 cups chopped pecans
½ tsp vanilla
¼ tsp xanthan gum
Preheat oven to 350’F.
Mix the ingredients for the crust. Texture will be crumbly. Press into the bottom of an 8×11 baking dish. (If you use a 9×13, the crust will be too thin and you should consider doubling the recipe.) Bake for 12-15 minutes. Take out and set aside.
Meanwhile, make the pecan layer. Melt butter, sweetener, honey, and vanilla in a saucepan over low heat. Stir in chopped pecans and xanthan gum, then pour over the crust.
Put back in the oven for 10 minutes. Let cool completely and store covered in the fridge.
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