I’ve been wanting to work on a simple pecan bars recipe for some time now. While I was experimenting on some recipes recently, I decided to try working on a new brownies recipe. That’s how the cinnamon blondie base initially came about. Just ditch the chocolate and add some cinnamon next time you’re craving a different kind of brownie.
These cinnamon blondie pecan bars remind me of the fall season. The flavor is deliciously spiced with fall flavors like cinnamon and pecans. Although not as thick as traditional brownies, the pecan layer adds a nice crispy and almost caramel like flavor to the top. I really like to enjoy a slice while drinking a glass of Earl Grey tea in the evening.
My family was very pleased with the outcome of these bars, and so they went just as fast as when I made them. The biggest comment I received at how buttery these bars tasted, which I think has to do with the pecan “glaze.” Next time, I think I will double the recipe, and bake this in a larger dish so it will last longer!
I did get a chance to freeze a few pieces to see how they would freeze. And it seems that they freeze well. I only had the chance to keep a few pieces in the freezer for three days, but I think they would freeze well longer.
Yields 16 servings of Cinnamon Blondie Pecan Bars
The Preparation
The Bars
- 1 cup erythritol
- 6 tablespoons butter, unsalted, melted
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups almond flour
- 1 tablespoon cinnamon
- ¼ teaspoons salt
- 1 teaspoon baking powder
Pecan Glaze
- 2 tablespoons butter, unsalted
- ¼ cup heavy whipping cream
- 2 tablespoons erythritol
- 1 cup pecans, chopped
The Execution
1. Preheat oven to 350°F. In a large mixing bowl, mix the cup of erythritol and the 6 tablespoons of melted butter.
2. In the same bowl, blend in the eggs and vanilla extract until smooth. Set aside.
3. In a different bowl mix together the almond flour, cinnamon, salt, and baking powder until well blended.
4. Add the dry ingredients into the wet ingredients and use a hand blender to mix until smooth.
5. Lightly spray grease inside a 8×8 baking pan and add the batter. Set to the side.
6. Using a small frying pan, melt the two tablespoons of unsalted butter. Cook until slightly brown.
7. Then, whisk in the heavy whipping cream and two tablespoons of erythritol until it becomes thick. This will serve as a caramel flavor to mix the pecans in with.
8. When it bubbles, add in a cup of chopped pecans. Mix for 3-5 minutes.
9. Take the pecans and layer on top of the cinnamon blondie batter. You will not need to press the pecans into the batter.
10. Bake for 20-25 minutes at 350°F or until the top of the pecans look like they are dry.
This makes a total of 16 servings of Cinnamon Blondie Pecan Bars. Each bar comes out to be 190.56 Calories, 18.53g Fats, 1.49g Net Carbs, and 4.24g Protein.
| Cinnamon Blondie Pecan bars | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 1 cup 2 tablespoons erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| 8 tablespoons unsalted butter | 815 | 92.14 | 0.07 | 0 | 0.07 | 0.97 |
| 3 large eggs | 214 | 14.27 | 1.08 | 0 | 1.08 | 18.84 |
| 2 teaspoons vanilla extract | 24 | 0.01 | 1.06 | 0 | 1.06 | 0.01 |
| 1 ½ cups (168 g) almond flour | 1020 | 90 | 30 | 18 | 12 | 36 |
| 1 tablespoon cinnamon | 19 | 0.1 | 6.29 | 4.1 | 2.19 | 0.31 |
| 1 teaspoon baking powder | 2 | 0 | 1.27 | 0 | 1.27 | 0 |
| ¼ cup heavy whipping cream | 202 | 21.47 | 1.63 | 0 | 1.63 | 1.69 |
| 1 cup pecans, chopped | 753 | 78.45 | 15.11 | 10.5 | 4.61 | 10 |
| Totals | 3049 | 296.44 | 56.51 | 32.6 | 23.91 | 67.82 |
| Per Serving(/16) | 190.56 | 18.53 | 3.53 | 2.04 | 1.49 | 4.24 |
This makes a total of 16 servings of Cinnamon Blondie Pecan Bars. Each bar comes out to be 190.56 Calories, 18.53g Fats, 1.49g Net Carbs, and 4.24g Protein.
The Preparation
- 1 cup erythritol
- 6 tablespoons unsalted butter, melted
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups almond flour
- 1 tablespoon cinnamon
- ¼ teaspoons salt
- 1 teaspoon baking powder
- 2 tablespoons unsalted butter
- ¼ cup heavy whipping cream
- 2 tablespoons erythritol
- 1 cup pecans, chopped
The Execution
- Preheat oven to 350°F. In a large mixing bowl, mix the cup of erythritol and the 6 tablespoons of melted butter.
- In the same bowl, blend in the eggs and vanilla extract until smooth. Set aside.
- In a different bowl mix together the almond flour, cinnamon, salt, and baking powder until well blended.
- Add the dry ingredients into the wet ingredients and use a hand blender to mix until smooth.
- Lightly spray grease inside a 8x8 baking pan and add the batter. Set to the side.
- Using a small frying pan, melt the two tablespoons of unsalted butter. Cook until slightly brown.
- Then, whisk in the heavy whipping cream and two tablespoons of erythritol until it becomes thick. This will serve as a caramel flavor to mix the pecans in with.
- When it bubbles, add in a cup of chopped pecans. Mix for 3-5 minutes.
- Take the pecans and layer on top of the cinnamon blondie batter. You will not need to press the pecans into the batter.
- Bake for 20-25 minutes at 350°F or until the top of the pecans look like they are dry.
