Description
Des carrés fondants aux noix de pécan avec une base sablée low-carb et une garniture caramel ultra gourmande sans sucre raffiné.
Ingrédients
Scale
- 2 cups almond flour
- 1/4 cup melted butter
- 3 tbsp granulated erythritol
- Pinch of salt
- 2 cups chopped pecans
- 1/2 cup butter
- 1/2 cup brown sugar substitute
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 large egg (beaten)
Instructions
- Combine almond flour, melted butter, erythritol, and salt.
- Press mixture firmly into a parchment-lined 8×8-inch baking pan.
- Bake crust at 175°C (350°F) for 10 minutes until lightly golden.
- In a saucepan, melt butter and brown sugar substitute over medium heat.
- Stir in heavy cream and vanilla extract once bubbling.
- Remove from heat and let cool slightly.
- Mix chopped pecans into the caramel mixture.
- Quickly whisk in the beaten egg.
- Pour filling over the baked crust.
- Bake for 20–25 minutes at 175°C (350°F).
- Cool completely for at least 2 hours before slicing.
Notes
Allow the bars to cool fully before cutting for the cleanest slices. Using parchment paper makes removal much easier.
- Temps de préparation: 15 minutes
- Temps de cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Low-Carb
Nutrition
- Portion: 1 square
- Calories: 210
- Sucre: 2g
- Sodium: 85mg
- Graisse: 20g
- Graisse saturée: 7g
- Graisses insaturées: 11g
- Gras trans: 0g
- Glucides: 7g
- Fibres: 3g
- Protéine: 4g
- Cholestérol: 30mg