Gluten-Free Pecan Pie Bars
These easy, gluten-free pecan pie bars have a sweet, crunchy, sticky filling with a flaky shortbread paleo pie crust. Dairy-free, refined-sugar-free, & paleo!
Prep Time10 minutes mins
Cook Time1 hour hr
Cooling & Chilling Time3 hours hrs
Course: Dessert
Cuisine: American
Keyword: gluten-free pecan pie, healthy pecan pie, paleo pecan bars, Paleo Pie Crust, pecan pie without corn syrup
Servings: 16 bars
Calories: 279kcal
Preheat oven to 350 degrees F, and line an 8x8 baking pan with parchment paper. Grease the sides that aren't covered.
In a large bowl, stir together all ingredients for the crust. Press into the bottom of the prepared pan.
Bake for 10 minutes until the edges are golden, then cool for 10 minutes.
While the crust is cooling, whisk together ghee and coconut sugar in a saucepan over medium heat until smooth and creamy.
Remove from heat and stir in maple syrup, vanilla extract, and sea salt.
In a mixing bowl, crack the eggs and whisk.
Pour the heated filling mixture into the eggs slowly while continuously whisking so the eggs don't cook.
Stir in pecans, then pour over the crust.
Bake for 45-50 minutes until the filling is set without being jiggly.
Cool for 1 hour, then refrigerate for at least 2 hours. Slice into 16 squares, and enjoy!
Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Serve cold or let them sit out to get to room temperature.
Freezing: Store in a freezer-safe, airtight container for up to 3 months. Thaw overnight in the refrigerator and serve.
How to Serve: Serve warm, cold, or at room temperature. Add a scoop of vanilla ice cream or serve them by themselves.
Serving: 1bar - makes 16 | Calories: 279kcal | Carbohydrates: 17g | Protein: 4g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 91mg | Potassium: 78mg | Fiber: 4g | Sugar: 9g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg