Keto Brown Butter Bourbon Pecan Pie Bars

Step 1Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Start by making the pie crust. In a bowl, mix the almond flour, flax meal and a pinch of salt. Add 2 tablespoons of softened butter (or ghee or coconut oil) and one egg.

Step 2Use a spoon or your hand to mix until thick dough is formed.

Step 3Press the dough into a 20 x 20 cm (8 x 8 inch) cake tin lined with 2 pieces of overlapping parchment paper. Place in the oven and bake for 8 minutes. Remove and set aside while you prepare the filling.

Step 4Place the butter in a small saucepan. Let it melt over a medium heat and then cook for 5 to 8 more minutes, until golden brown. Immediately pour the browned butter into a mixing bowl. This will stop the cooking process.

Step 5Roughly chop the pecans and set aside.

Step 6To the bowl with the melted butter add the eggs, brown sugar substitute, Allulose syrup (²/₃ cup light syrup with ¹/₃ cup dark maple-flavored syrup work best), bourbon and a pinch of salt. Using an electric mixer, process until foamy. Add the chopped pecans and stir through.

Step 7Pour the content of the bowl on top of the baked crust.

Step 8Place in the oven and bake for about 45 minutes. If the top is getting too brown too quickly, loosely cover with parchment paper (I covered mine for the last 15 minutes).

Step 9Remove from the oven and set aside to cool before slicing. Store at room temperature for 3 days, in the fridge for a week, or in the freezer for up to 3 months.