Recipe makes 12 servings
Ingredients:
BASE
1 3/4 cups (196g) almond flour
1 scoop (40g) HLTH Code Chocolate Macadamia
1/3 cup (75g) unsalted butter, softened
2 Tbsp (30ml) sugar-free syrup of choice (preferably maple-flavored)
1/4 tsp (1.5g) salt
TOPPING
1/2 cup (114g) unsalted butter
1/4 cup (60ml) sugar-free syrup of choice (preferably maple-flavored)
1/3 cup (85g) granulated sugar-free sweetener of choice
2 large (50g each) eggs
1/4 cup (28g) almond flour
1 scoop (40g) HLTH Code Chocolate Macadamia
1/2 tsp (0.3g) ground cinnamon
1/4 tsp (1.5g) salt
2 cups (218g) pecan halves
Instructions
Preheat the oven to 350°F/177°C and line an 8-inch square baking pan with parchment paper.
Combine all base ingredients in a bowl and press into the prepared pan.
Bake for about 15 minutes or until set and lightly golden. Remove from the oven and set aside.
For the topping, add butter, syrup, and sugar-free sweetener to a small saucepan. Bring to a boil over medium heat and let boil for about one minute; turn off the heat.
Whisk eggs in a bowl and slowly add 2 to 3 tablespoons of the melted butter mixture; whisking continuously. Then slowly stream it into the remaining butter mixture and stir in pecans.
Spread the topping over the base and bake for 15 to 20 minutes, until set. Transfer the pan to a wire rack and let cool to a room temperature. Refrigerate for at least an hour until completely set before cutting into 12 bars.
Store in an airtight container in the fridge for up to a week.
35.8g Fat
3.1g NET Carbs
