Low Carb Pecan Sandy Bars. To set the stage: The day before Christmas I was making a Pie Crust, taking pictures as replacement, and had quite a bit left over so I threw it into a container and then into the freezer. Several hours later, and realizing how wonderful the pie crust is, it came to me that perhaps with little to no changes I could make kind of a shortbread cookie with it so I hauled it out of the freezer to thaw and proceeded from there and like wow, these are ridiculously good. I know there are other recipes for pecan cookies but my adage has been and remains that for maximum flavor you need to take advantage of Surface Area and what better way to do this than to grind an ingredient. Now, I do have a Carbalose Duck Fat Shortbread Cookies recipe but these Pecan Sandy Bars don’t have any grains in them so they are totally keto ~ paleo. Oh, and did I mention they have fat in them? Yeah, lots & lots & lots of fat.
When I was diagnosed with diabetes on September 17, 2010 my first thought was probably the same as most diabetics: Uh oh, I am never going to be able to again have______fill in the blank and I now realize that is such baloney. Examples: The recipe that eventually launched this site Carbalose Bread, Butter Pecan Ice Cream, and this recipe for Low Carb Pecan Sandy Bars. Gads, I can go to nearly any country in the world and enjoy low carb version of their foods.
So, we all have inspirations from time to time and these low carb pecan sandy bars are one of mine. I am inspired by fabrics and colors and textures hence Kingsize Quilts and for 40+ years as a chef, I have been inspired by foods and their ingredients.
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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 2¼ C Almond Flour
- 1¼ C Pecans
- ½ C Just Like Sugar Brown***
- 1 T Flaxseed Meal
- 1 T Ground Chia Seeds
- ¾ C Melted Butter
- Preheat oven to 350°.
- Put almond flour in large bowl.
- Add pecans, just like sugar, flaxseed meal, & ground chia seeds in processor and grind all together until pecans are finely done. Add to almond flour and mix thoroughly.
- Add melted butter and mix really well.
- Spread evenly in 10”x10” baking pan and press well making sure to press the sides and corners.
- Taking a knife (or better yet a bench scraper) cut to bottom of pan (scoring) to get either 12 or 16 cuts.
- Bake 25-30 minutes until barely beginning to color on top.
- Remove from oven, allow to cool 10 minutes. re-cut scores, and cool completely.
- 16 Servings
- 186 Calories, 3.9g Protein, 18.3g Fat, 4.3g Carbs, 2.5g Fiber, 1.8g Net Carbs
- 12 Servings
- 248 Calories, 5.2g Protein, 24.4g Fat, 5.8g Carbs, 3.3g Fiber, 2.5g Net Carbs
- Bars should tamp to about ½" thick. If you use a smaller pan than suggested yes, they will be thicker but will need a time & temperature adjustment.
- No need to grease pan as they will come out quite easily.
- When cooled the bars will be very crunchy and melt in your mouth…just like the original pecan sandies. I didn't try it because these are so good on their own but maybe ½ C of sugar-free desiccated coconut and ¼ C more butter might be pretty tasty too.
- I grind lots of chia seeds in my spice grinder and since it never takes much of it, I do a lot at one time and keep them in the freezer for future use. Again going back to surface area and why it is so important.