Find your recipes and restaurants here

Low carb pecan nut and coconut bars

Ingredients 7
Servings 6-8
Time 10 mins + 1 hour refrigeration time


  • 125ml
    almond butter
  • 125ml
    coconut oil
  • 30ml
    granulated xylitol
  • 5ml
    vanilla essence
  • seeds from 1 vanilla pod
  • 80ml
    desiccated coconut
  • 200
    raw pecan nuts



Line a 16cm x 16cm square dish with baking paper.

Combine the almond butter, coconut oil, xylitol, vanilla essence and vanilla seeds in a microwave-safe bowl.

Microwave for 1 minute. Whisk the mixture and microwave for a further 20-30 seconds until the oil and nut butter has melted and the mixture is smooth.

Stir in the coconut and pecan nuts. Pour the mixture into the prepared dish.

Smooth out the top and refrigerate for 1 hour until firm. Cut into 10 bars. Keep the bars refrigerated.


TIP: Replace the pecan nuts with your nut of choice – anything from raw hazelnuts to macadamias will work in this recipe.


Lemon, blueberry and pecan nut muffins

WATCH: Low carb pecan nut brownies

Pecan nut and brandy ice cream



Read more on: coconut  |  low carb  |  treats  |  recipes  |  pecan nuts


Thai curry butternut soup

2020-05-28 10:12
There are new stories on the homepage. Click here to see them.