They feature a sugar free, gluten free, almond flour crust. It’s topped with a rich, velvety sweet potato pie filling made to be keto friendly too. Top it all off with crispy, crunchy, pecans and whipped cream for the perfect bite.
Course Desserts
Cuisine American
Keyword Low Carb Sweet Potato Pie Bars
Prep Time 1 hourhour
Cook Time 50 minutesminutes
Additional Time 2 hourshours
Servings 16
Calories 237kcal
Author Bon Appeteach
Ingredients
Almond Crust:
1 1/2cupsAlmond Flour
1/2cupLow Carb Sweetener
1tspXanthan Gum
1tspBaking Powder
6tbsp.Melted Butter
Filling:
4cupsSweet Potatoescooked
1cupLow Carb Sweetener
2Eggs
3/4cupHeavy Cream
1tspVanilla
1/2tspSalt
2tspPumpkin Pie Spice
Topping:
1/2cupChopped Pecans
1/2cupAlmond Flour
1/2cupLow Carb Sweetener
1/2tspCinnamon
Instructions
Preheat the oven to 350 F. Grease a 9x9 inch pan.
Half the potatoes, skin on, and boil until tender (about 30 min).
Combine all the crust ingredients and press into the baking pan. Bake for 10 min and let cool while potatoes boil.
Remove skin from the cooked potatoes, let them cool slightly then add the sweetener, spices, salt, vanilla, and eggs together and whisk until smooth.
Pour into pan covering the crust completely. Sprinkle the topping mixture over the filling and bake for 50-60 min. The outside should be set and the middle may slightly jiggle. Cool at room temperature and refrigerate 2 hours (minimum) before cutting. Add whipped cream if desired
Notes
Add whipped cream and pecans over the top of each bar if desired.