Ingredients
Scale
- 2 cups almond flour
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract (optional)
- 1/2 cup coconut sugar (or brown sugar)
- 2 eggs (room temperature)
- 1 1/2 cups chopped pecans (raw and unsalted)
Instructions
- Preheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper.
- In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and vanilla extract until well mixed. Press this mixture into the prepared baking pan and bake for about 10 minutes until lightly golden.
- In another bowl, whisk together coconut sugar, melted coconut oil, maple syrup, and room temperature eggs until smooth. Fold in the chopped pecans.
- Pour the filling over the baked crust evenly and return it to the oven for an additional 20-25 minutes until set.
- Allow cooling in the pan for at least 30 minutes before transferring to the fridge for about an hour. Cut into squares and enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 8g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 37mg
Keywords: Use room temperature eggs for a smoother filling consistency. Ensure you press down firmly on the crust to prevent crumbling. Feel free to add chocolate chips or spices like cinnamon for an extra flavor boost.