This Low-Carb Coconut Pecan Snack Bar Recipe delivers a delicious portable snack. In this recipe, nuts and coconut are drenched in caramel to make a satisfying treat

This Low-Carb Coconut Pecan Snack Bar Recipe is loaded with coconut and pecans bound together with caramel goodness. What a sweet, chewy, crunchy snack! This recipe is sweet enough to be used as a dessert and special enough to be wrapped up and given as a gift!

This recipe was inspired by Kind bars. I used to eat these bars occasionally as a quick, transportable snack. I liked that they used whole ingredients and were gluten-free, but unfortunately, they are not low carb. Because of this, I haven”t had one in ages.

This recipe is easy to make, but requires a bit of preciseness. I used a candy thermometer to help you follow the steps exactly as I did. Under or overcooking the caramel will change the consistency of the caramel. Be sure to have have your baking dish lined with parchment and all of your ingredients ready before you start. Being prepared will help you work quickly. These bars set up quickly!

You can cut these bars into squares, bar-shapes, or break them apart, depending on how you would like to serve them. I hope you love them as much as I do! Enjoy!

Print Recipe
Coconut Pecan Snack Bar
Low Carb Coconut Pecan Bars 1
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Low Carb Coconut Pecan Bars 1
Instructions
  1. Line an 8" X 8" baking dish with parchment paper. Have a candy thermometer available.
  2. Place butter in a 1 1/2 to 2 quart saucepan. Melt butter over low heat. Stir in VitaFiber syrup and granulated sweetener. Bring to a simmer, stirring constantly.
  3. Simmer mixture over low heat, stirring constantly, until mixture reaches 250º Fahrenheit. Stir in heavy whipping cream. Mixture will foam up.
  4. Continue heating mixture, stirring constantly until mixture reaches 268º Fahrenheit. Remove mixture from heat.
  5. Working quickly, stir in the vanilla extract and salt. When mixture is smooth, stir in the coconut and pecans. Transfer mixture to prepared pan and spread evenly using the back of a buttered spoon.
  6. Refrigerate until cool. Cut into 16 even bars using a serrated knife. Store in the refrigerator in an airtight container.
Recipe Notes

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