Toffee Pecan Shortbread Bars
SERVINGS: 12 BARS
Rich, buttery, and full of nutty crunch, these toffee pecan shortbread bars offer all the indulgence of a classic holiday treat—without the sugar. Perfect with coffee or tea, they feature a crisp shortbread base and a caramel-style topping with toasted pecans.
Ingredients:
Toffee Pecan Topping
¼ cup butter
3 tbsp powdered monk fruit sweetener
1 tbsp sugar-free maple syrup (or additional sweetener + ½ tsp maple extract)
½ tsp vanilla extract
½ cup chopped pecans, toasted
Pinch of salt
Shortbread Crust
1 ½ cups almond flour
¼ cup melted butter
2 tbsp powdered monk fruit sweetener
½ tsp vanilla extract
Pinch of salt
Instructions
1. Preheat: Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
2. Make the Crust: Combine almond flour, butter, sweetener, vanilla, and salt in a bowl. Press evenly into the bottom of the prepared pan.
3. Bake Crust: Bake crust for 10–12 minutes, until lightly golden. Let cool while preparing topping.
4. Make Topping: In a small saucepan, melt butter and stir in sweetener, maple syrup, and salt. Simmer gently for 1–2 minutes until slightly thickened.
5. Add Vanilla: Remove from heat and stir in vanilla and toasted pecans.
6. Add Topping: Pour topping over the cooled crust and spread evenly.
7. Bake: Return to oven and bake for 10–12 minutes, or until bubbly and golden.
8. Cool: Cool completely before slicing into bars.
NUTRITION Per Serving % of Daily Value
Calories 165 —
Total Fat 15.5g —
Saturated Fat 5.6g —
Polyunsaturated Fat 1.3g —
Monounsaturated Fat 6.2g —
Trans Fat 0g —
Cholesterol 20mg —
Sodium 60mg ~3%
Total Carbohydrates 4.4g —
Dietary Fiber 1.5g —
Total Sugars 0.8g —
Protein 2.5g —
Vitamin A 90mcg ~10%
Vitamin C 0mg —
Vitamin D 0.1mcg ~1%
Potassium 80mg ~2%
Calcium 25mg ~2%
Iron 0.6mg ~3%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
