I said Keto-friendly rather than completely Keto for obvious reasons when you look at the ingredients. Someone might figure out how to get it more keto, but this is my version.
Keto-friendly Graham Cracker Bars
1 egg, lightly beaten
3/4 cup real butter
3/4 cup granulated sweetener (I used Swerve)
1/4 cup some type of milk (almond, cashew, coconut, regular, etc)
1 cup chopped pecans, toasted
1 cup gluten-free graham cracker crumbs*
equivalent of 12 regular graham cracker rectangles only use glute—free type
1 T. real butter, softened
1/2 cup powdered sweetener (I used Swerve brand)
2 to 3 T. additional milk
For the filling combine egg, 3/4 cup butter, granulated sweetener, and 1/4 cup milk in a medium saucepan. Cook and store over medium heat until mixture comes to a full boil. Remove from heat and stir in pecans and graham cracker crumbs. Cool 30 minutes.
Line a cookie sheet with foil. Place equivalent of six regular graham cracker rectangles side by side on the cookie sheet to build a 10x7 inch rectangle. Spread filling over the graham crackers. Top with the same number of graham crackers. Cover with plastic wrap and chill for at least 4 hours or until the filling is firm. Cut into bars.
For icing, beat 1 T. Butter with a whisk until it is smooth and then gradually whisk in the powdered sweetener and enough of the milk to reach a thick drizzling consistency. Drizzle icing on bars and let stand until the icing sets.
*I used the Schwar brand of gluten free graham crackers. They were at wallyworld but are available on Amazon as well as most stores that have a gluten-free section. They are square so I had to adjust to have enough to make the 10x7 rectangle described in the instructions.
My sister in law doesn’t eat nuts so for a batch for her I left the pecans out and she seemed to really like them. Also, you don’t need to overload the bars with the icing. It is up to you how sweet you want to make these.
Keto-friendly Graham Cracker Bars
1 egg, lightly beaten
3/4 cup real butter
3/4 cup granulated sweetener (I used Swerve)
1/4 cup some type of milk (almond, cashew, coconut, regular, etc)
1 cup chopped pecans, toasted
1 cup gluten-free graham cracker crumbs*
equivalent of 12 regular graham cracker rectangles only use glute—free type
1 T. real butter, softened
1/2 cup powdered sweetener (I used Swerve brand)
2 to 3 T. additional milk
For the filling combine egg, 3/4 cup butter, granulated sweetener, and 1/4 cup milk in a medium saucepan. Cook and store over medium heat until mixture comes to a full boil. Remove from heat and stir in pecans and graham cracker crumbs. Cool 30 minutes.
Line a cookie sheet with foil. Place equivalent of six regular graham cracker rectangles side by side on the cookie sheet to build a 10x7 inch rectangle. Spread filling over the graham crackers. Top with the same number of graham crackers. Cover with plastic wrap and chill for at least 4 hours or until the filling is firm. Cut into bars.
For icing, beat 1 T. Butter with a whisk until it is smooth and then gradually whisk in the powdered sweetener and enough of the milk to reach a thick drizzling consistency. Drizzle icing on bars and let stand until the icing sets.
*I used the Schwar brand of gluten free graham crackers. They were at wallyworld but are available on Amazon as well as most stores that have a gluten-free section. They are square so I had to adjust to have enough to make the 10x7 rectangle described in the instructions.
My sister in law doesn’t eat nuts so for a batch for her I left the pecans out and she seemed to really like them. Also, you don’t need to overload the bars with the icing. It is up to you how sweet you want to make these.
