Easy Low Carb Pecan Praline Breakfast Bars
This is a low carb (less than 1 carb per bar) and low calorie (only 57calories per bar) Southern pecan classic that’s easy to make and so delicious… if you love those delicious pecan pralines like they have in New Orleans, this recipe is for you. So simple to make, just dump in a pan and bake. The recipe is all natural. These thin & chewy bars keep well and make a great sweet tasting breakfast treat or snack. If you enjoy the flavor of pecan pie then you are sure to really like these bars minus the guilt. Better hide them if you have other pecan pie lovers in the house, because they’ll disappear faster than snow on a hot pitched roof.
- 1½ tablespoon butter; melted
- 1/2 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
- 1/4 cup All Purpose Low Carb Flour – Economy Size – 2 LB
- 1/2 cup chopped pecans
- 2 egg whites
- 1 teaspoon vanilla extract
Preheat oven to 325°.
Baker’s Note: Placing a piece of parchment paper on the bottom only of your pan makes for easy bar removal and pan clean-up.
If you are not using the parchment to line the pan, spray a coat of non stick cooking spray in bottom of 8” pan; then pour melted butter in bottom of pan and swirl to cover bottom completely. Set aside.
In medium size bowl, combine Spoonful™ and flour. Stir with spoon to mix well. Add egg white and vanilla extract. Stir with spoon until well blended. Add pecans to mixture and stir with spoon. Spoon mixture over melted butter in pie pan.
Smooth with spoon to even out.
Bake for 25-29 minutes, until golden brown and wonderfully fragrant.
Cool for 15 minutes before cutting. If parchment paper was not used, for easy cutting, it's suggested you place in freezer for 15 minutes before cutting. Serve at room temperature or chilled. After a few days, refrigerate any leftovers. Bars keep for 3 weeks in fridge. Bars may be tightly wrapped and frozen for up to 3 months. Makes 12 bars - only ⅓ of a carb per bar; 57 calories per bar.
*For maple pecan praline bars: use ½ teaspoon maple extract/flavoring in place of vanilla.
*For coconut pecan bars: stir in ⅓ cup unsweetened coconut flakes or use coconut flavoring in place of vanilla.
*To make cranberry/pecan praline bars: stir in ¼ cup of fresh or frozen cranberries.
*To make orange/pecan praline bars: stir in 2 teaspoons orange extract in place of
*To make almond/pecan praline bars: use almond flavoring in place of vanilla and add additional ¼ cup sliced almonds or replace half the pecans with sliced almonds.
*To make chocolate pecan praline bars: coarsely chop ½ cup of Carb Counters™ Low Carb Semi Sweet Chocolate Chunkies and stir into mix before spooning into pan.
*For a less sweet bar: reduce natural sugar substitute by 2 tablespoons.
*For a “thicker” bar variation: add ⅛ teaspoon baking powder to the dry mix.