Serves 30

Calories 160

Net Carbs 1 gram

Protein 3 grams

Shortbread Crust

1/4 cup coconut flour

1 3/4 cup almond flour

1/2 cup Swerve Confectioners

1/2 teaspoon salt

1/2 cup butter (cold) or coconut oil (solid)

2-4 Tablespoons water l

Chocolate Ganache

2 oz. Unsweetened chocolate

1/4 cup Confectioners Swerve

1/2 cup whipping cream

1 teaspoon sour cream

Pecan Pie Filling

3/4 cup Brown Swerve

3 large eggs

3/4 cup chopped toasted pecans

6 Tablespoons butter, melted

1 1/2 teaspoons tapioca flour

1 1/2 teaspoon vanilla

3/4 cup of toasted pecan halves

Toasted Pecans

Preheat oven to 350

Toast for 5-7 minutes until aromatic but not burned.

Remove from oven and set aside.

Shortbread

Preheat oven to 325

Excessively grease a 9×13 pan to prevent sticking.

Mix almond and coconut flours and Swerve and salt together.

Cut cold butter into small pieces and pulse in a food processor or press into dry mixture with a fork until it looks like cornmeal.

Add 2-4 Tablespoons cold water to the mixture until it begins to loosely combine.

Place in the greased dish and press in evenly.

Bake for 25-30 minutes until edges are brown and parts of the shortbread surface are lightly brown.

Remove from oven and cool.

Chocolate Ganache

While shortbread is cooking make ganache.

Whisk chocolate, cream, Swerve and sour cream in a saucepan over medium-low heat until ganache is smooth and warm.

Set aside.

Pecan Pie Filling

While shortbread is cooling preheat oven to 350.

Whisk Brown Swerve and eggs til creamy.

Add chopped pecans, melted butter, tapioca starch and vanilla and stir to combine.

Assembly

Spread ganache over shortbread.

Sprinkle pecan halves over ganache.

Gently spread filling over ganache.

Cook at 350 for 25-30 minutes til top of bars are brown.

Cool.