Low Carb Pecan Pie Bars

crust:
1/2 c almond flour
2 T All Purpose flour
1 T Pyure sweetener
1/2 t xanthan gum
1/4 t salt
2 T butter, cut into small chunks

filling:
1/4 c butter
1/4 c Pyure sweetener
1/4 t salt
2 T molasses
1/4 c heavy cream
1 t vanilla
1/4 t xanthan gum
3 eggs
1 c pecan halves

Whisk together ingredient for crust except butter. Using pastry cutter or fork, cut in butter until resembling coarse meal. Press into 8x8 glass baking dish. Freeze until filling is ready.

In a medium saucepan over medium heat, combine filling ingredients of butter, sweetener, salt and molasses. Bring to a boil and cook 4 minutes, being careful not to burn. Remove from heat and add cream, vanilla and xanthan gum. Whisk together. Return to heat and boil 1 minute, then remove from heat. Whisk eggs in a small bowl. Add a bit of the filling mixture and whisk into eggs to temper them. Add egg mixture to pan and whisk together.

Remove crust from freezer and sprinkle pecans over evenly. Pour filling mixture over the top and bake at 325° for 40 minutes. Cool at least 30 minutes before cutting.

~modified from several recipes by All Day I Dream About Food