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Low-Carb Coconut Pecan Snack Bar Recipe

This Low-Carb Coconut Pecan Snack Bar Recipe delivers a delicious portable snack. In this recipe, nuts and coconut are drenched in caramel to make a satisfying treat. These bars can be part of a low-carb, keto, diabetic, gluten-free, grain-free, or Banting diet.

Low-Carb Coconut Pecan Snack Bar Recipe close-up

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This Low-Carb Coconut Pecan Snack Bar Recipe is loaded with coconut and pecans bound together with caramel goodness. What a sweet, chewy, crunchy snack! This recipe is sweet enough to be used as a dessert and special enough to be wrapped up and given as a gift!

This recipe was inspired by Kind bars. I used to eat these bars occasionally as a quick, transportable snack. I liked that they used whole ingredients and were gluten-free, but unfortunately, they are not low carb. Because of this, I haven”t had one in ages. 

Low-Carb Coconut Pecan Snack Bar Recipe served on a plate with a cup of coffee.

I have seen a few low-carb and sugar free versions of Kind bars, but these all contain maltitol. Maltitol is a sugar alcohol that has some side effects that I would not wish upon any of you. You know what I’m talking about. It has a reputation for its laxative effect as well as its ability to produce flatulence. 

I learned my lesson about maltitol after I ingested an entire candy bar sweetened with the substance. No details are required here, but let’s just say that this is not something I want to do again!

While some people can eat maltitol with no problems, most (but not all) can eat erythritol. Even though erythritol is a sugar alcohol as well, it has fewer side effects. Most people can eat this sweetener without any issues, which is why I use it in many of my recipes.

In any case, since I can’t eat the maltitol sweetened commercially available bars, I decided to make my own. I began creating this recipe by altering recipes for low-carb nut brittle. The results tasted good, but had that “cooling effect” that erythritol can give. Instead of giving up my apron,  I decided to alter my recipe for caramel sauce. The VitaFiber syrup decreased the cooling effect of the erythritol and the heavy cream added that rich caramel flavor. The results were exactly what I was looking for.

Low-Carb Coconut Pecan Snack Bar Recipe--some on a plate and some on a cutting board.

This recipe is easy to make, but requires a bit of preciseness. I used a candy thermometer to help you follow the steps exactly as I did. Under or overcooking the caramel will change the consistency of the caramel. Be sure to have have your baking dish lined with parchment and all of your ingredients ready before you start. Being prepared will help you work quickly. These bars set up quickly!

You can cut these bars into squares, bar-shapes, or break them apart, depending on how you would like to serve them. I hope you love them as much as I do! Enjoy!

-Annissa

Low-Carb Coconut Pecan Snack Bar Recipe

This Low-Carb Coconut Pecan Snack Bar Recipe delivers a delicious portable snack. In this recipe, nuts and coconut are drenched in caramel to make a satisfying treat. These bars can be part of a low-carb, keto, diabetic, gluten-free, grain-free, or Banting diet.

  • 1/4 cup butter (cut into large pieces)
  • 3 tablespoons Vitafiber IMO Syrup
  • 1/3 cup granulated erythritol/stevia blend ((Pyure))
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 cup shredded unsweetened coconut
  • 1 cup raw pecans ((halves or pieces))
  1. Line an 8″ X 8″ baking dish with parchment paper. Have a candy thermometer available.

  2. Place butter in a 1 1/2 to 2 quart saucepan. Melt butter over low heat. Stir in VitaFiber syrup and granulated sweetener. Bring to a simmer, stirring constantly. 

  3. Simmer mixture over low heat, stirring constantly, until mixture reaches 250º Fahrenheit. Stir in heavy whipping cream. Mixture will foam up. 

  4. Continue heating mixture, stirring constantly until mixture reaches 268º Fahrenheit. Remove mixture from heat.

  5. Working quickly, stir in the vanilla extract and salt. When mixture is smooth, stir in the coconut and pecans. Transfer mixture to prepared pan and spread evenly using the back of a buttered spoon. 

  6. Refrigerate until cool. Cut into 16 even bars using a serrated knife. Store in the refrigerator in an airtight container.

Serving size: 1/12th of the recipe.

Per serving:

Calories: 160

Fat (g): 16

Carbs (g): 4

Fiber (g): 2

Protein (g):1

Net carbs (g): 2

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The post Low-Carb Coconut Pecan Snack Bar Recipe appeared first on Simply So Healthy.



This post first appeared on Simply So Healthy - Low Carb, Keto, Atkins Recipes For LCHF Lifestyle, please read the originial post: here

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