Simple but delicious! No homemade baking mix is required with this recipe making it easier for those who don't have it on hand. I have my favorite bake mix (Keto bake mix is good, too) on hand all the time in a large, tall plastic sealed container at room temperature. It keeps well even in a humid climate. For the most part I prefer using it to pure almond flour or coconut flour baking.
Desserts like this that have almost as much protein as one egg in one serving is the way to go these days for people who are struggling to make their protein requirements each day. As we age, especially, it is very important to try and meet our protein goals in order to maintain muscle and thus muscle strength.
I used chocolate chips but you could also use your favorite dark chocolate and chop it up into bits. I used pecans but feel free to use nuts that you have on hand. Keep these in the fridge or freezer for longer storage.
These are not quite chocolate pecan pie bars but they certainly are a square you might want to make again. New recipes like this that I love, I usually end up making later again.
If you like you can sprinkle the squares with coarse sea salt if you are feeling in the mood for a sweet and salty taste experience. No gluten in these squares.
I like to spray the pan with nonstick cooking spray or grease with oil or butter and then line with parchment paper, which ensures that the squares come out of the pan easily.
If you don't have a food processor, you can use a bowl and mixer instead. Pour the batter into the prepared baking dish.
INGREDIENTS:
Blender Condensed Milk:
1/3
cup boiling water (75 mL)
2 tbsp unsalted butter (30 mL)
2 tbsp salted butter (30 mL)
1 cup whole milk powder, OR cream powder (250 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
4 tbsp allulose (60 mL)
1/2
tsp vanilla extract (2 mL)
Square ingredients:
1/4
cup almond butter (60 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
2 large eggs
1 cup almond flour (250 mL)
1/2
cup sugarless chocolate chips (125 mL)
1/4
cup chopped pecans, OR (60 mL)
finely shredded coconut
2 tbsp raisins, optional, (30 mL)
OR sugarless chocolate chips
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
Grease 8-inch (20 cm) square baking dish. Line with parchment paper, keeping the sides
high, so that it is easy to lift the baked good out of the dish.
Blender Condensed Milk: In blender, combine
boiling water, unsalted butter, salted butter, whole milk powder, OR cream
powder, liquid sweetener, allulose and vanilla extract. Blend until very smooth. If it is not smooth, add a tablespoon of water and blend again.
Square Ingredients: In food processor; process
almond butter, liquid sweetener and eggs.
Add condensed milk; process. Add
almond flour; process. Stir in 1/2
cup (125 mL) chocolate chips, chopped pecans, OR coconut and raisins, OR 2 tbsp (30
mL) chocolate chips. Spread mixture in
prepared baking dish. If desired, put a
few reserved chocolate chips on top.
Bake 25 minutes or until a knife inserted in center comes out clean.
Yield: 16 servings
1
serving
168.4
calories
5.3
g protein
3.3
g fat
0.9 g fiber
5.0
g net carbs