Shortbread Crust:

  • 1 1/4 cups almond flour
  • 1/4 cup powdered Swerve Sweetener
  • 1/4 tsp salt
  • 1/4 cup butter chilled and cut into small pieces


  • ¾ cup granulated Swerve Sweetener
  • ½ cup butter
  • ½ tsp vanilla extract
  • Pinch salt
  • 2 tbsp powdered Swerve Sweetener
  • 3 cups pecans whole or pieces or a mix


Shortbread Crust:

  • heat kitchen appliance to 325F associate degreed line an 9×9 or 8×8 in. sq. baking pan with parchment paper, effort associate degree overhang for straightforward removal.
  • within the bowl of a kitchen appliance, mix almond flour, pulverised sweetener, and salt. Pulse to mix. Sprinkle with butter items and pulse till mixture resembles coarse crumbs. or else, you'll cut in butter with a pastry cutter.
  • Press into bottom of ready baking pan. Bake twelve to fifteen minutes, till simply starting to brown on the sides. take away and let cool whereas making ready topping.


  • in an exceedingly medium heavy-duty pan over medium heat, mix Swerve and butter and stir till Swerve is dissolved. awaken a boil and cook while not stirring till mixture darkens to amber, concerning five to seven minutes (time might vary looking on the standard of your cookware).
  • take away from heat and stir in flavouring and salt. If the mixture seems to be separating, stir in two tbsp of pulverised Swerve Sweetener till it comes back along.
  • Sprinkle crust equally with pecans. Pour toffy mixture equally dominate. Bake another fifteen to twenty minutes, till topping has darkened and bubbles thickly. Let cool fully before cutting into bars.
  • Enjoy


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