Bourbon Pecan Bars

Craving something indulgent and good for you? These Bourbon Pecan Bars are more than just a treat—they’re packed with benefits that support your overall wellness. Thanks to almond flour and protein powder, they’re high in protein, helping with muscle recovery and keeping you fuller for longer. The combination of yacon syrup and ghee provides natural support for hormone health while satisfying your sweet tooth.

These bars are also low glycemic, with the natural sweetness of yacon syrup helping to prevent blood sugar spikes, making them a guilt-free indulgence. Plus, yacon syrup is a prebiotic powerhouse, feeding your gut’s good bacteria for improved digestion. Grass-fed ghee and pecans add nourishing fats that fuel your brain and body, making these bars the perfect balance of flavor and function.

Whether you enjoy them as a post-dinner dessert or an energy-boosting snack, these hormone-friendly, gut-healthy bars prove that indulgence doesn’t have to compromise your wellness goals.

What you’ll need for the crust:

• 1 cup blanched almond flour

• 1/2 cup tapioca flour

• 1/4 cup protein powder

• 1/4 cup yacon syrup

• 1/4 cup ghee or unsalted grass fed butter (chilled and cut or broken into pieces)

• 1 teaspoon vanilla extract

• 1/4 teaspoon fine sea salt

• 1 large egg

What you’ll need for the filling:

• 3 tablespoons ghee melted and slightly cooled

• 1/4 cup protein powder

• 2 tablespoons tapioca flour

• 1 tbsp bourbon (optional)

• 1/4 teaspoon sea salt

• 2 large eggs at room temperature

• 2/3 cup yacon syrup

• 1.5 cups pecans coarsely chopped

• Flaky salt for garnish (optional)

Directions (makes 20 servings)

1. You can combine the crust in a food processor, or in a bowl by hand with a pastry blender. Add the almond and tapioca flour, protein powder, yacon, and ghee or butter. Combine so coarse crumbs form.

2. Blend in the vanilla extract, salt, and egg until a dough forms. Place the dough in the refrigerator and chill for at least 30 minutes.

3. Preheat your oven to 350° F and line a square 8” baking pan with parchment paper on the bottom and up the sides.

4. Press the chilled crust into the bottom of the pan. Bake in the preheated oven for 15 minutes, until turning golden brown.

5. Meanwhile, prepare the pecan layer. Whisk together the ghee or butter and yacon until smooth, then the tapioca flour, bourbon, salt, and eggs. Once smooth, stir in the chopped pecans. Layer this mixture over the hot crust, and bake another 30 minutes or until the center is set.

6. Cool the pan completely on a wire rack. Lift out of the pan using the parchment paper and cut into squares. Sprinkle with flaky salt and serve. Enjoy!

Nutrition Facts (per serving)

• 150 Cals

  13g Fat

  4g Carbs

  1g Fibre

  6g Protein