Our Low Carb Crock Pot Pecan Sandie Bars are an easy low carb dessert you can make in the slow cooker. These sugar free treats are sweet, sandy and buttery. Yum!
1/2 cuppowdered erythritol sweetenerSwerve or Sukrin
Instructions
Cookie Bars
In a bowl mix together the sugar substitute and butter with a hand mixer until completely blended.
In batches, add almond flour, oat fiber, salt and almond extract until blended.
Hand stir in the pecans and butterscotch chips.
The mixture will be VERY CRUMBLY. Press it into the bottom of a six quart slow cooker.
Cook on high for 90 minutes to 3 hrs (cooking times will depend on your slow cooker) or until the bars set (see notes).
Make sure they cool completely before cutting into bars.
Store leftover bars in an air tight container or freeze for enjoying later.
Optional Icing
While bars are cooling mix together melted butter and powdered sugar substitute.
Spread over bars while they are warm and let the icing cool with the bars completely.
Notes
These bars were inspired by the Butter Pecan Cookies in one of my very favorite low carb cookbooks: Everyday Ketogenic Kitchen.
As these bars cook, their appearance doesn't change much. You will need to look closely to see that they have baked up and set into bars.
These bars are best completely cooled. If you cut them too soon, they will be crumbly and fall apart.
The sugar free butterscotch chips are optional but totally worth trying.
We used erythritol based sweeteners ( i.e. Swerve or Sukrin). We have not tested this recipe with Splenda or other sweeteners.
We baked these cookie bars in our Ninja Multi-Cooker Slow Cooker which is sadly no longer available. Here is another multicooker that is similar. Cooking times vary depending on your slow cooker.