Low Carb Sweet Potato Pie Bars
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.
Servings 16
Calories 237kcal
Ingredients
Almond Crust:
- 1 1/2 cups Almond Flour
- 1/2 cup Low Carb Sweetener
- 1 tsp Xanthan Gum
- 1 tsp Baking Powder
- 6 tbsp. Melted Butter
Filling:
- 4 cups Sweet Potatoes cooked
- 1 cup Low Carb Sweetener
- 2 Eggs
- 3/4 cup Heavy Cream
- 1 tsp Vanilla
- 1/2 tsp Salt
- 2 tsp Pumpkin Pie Spice
Topping:
- 1/2 cup Chopped Pecans
- 1/2 cup Almond Flour
- 1/2 cup Low Carb Sweetener
- 1/2 tsp Cinnamon
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.
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 10g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 47mg | Sodium: 168mg | Fiber: 4g | Sugar: 4g