Derby Pie Bars

Derby Pie is one of my favorite desserts and a few years ago I found a great recipe for Derby Pie Bars.  These have been my go to and always a favorite at Derby Parties.  So, I knew I wanted to make them again this year but wondered about finding a way to make a little more friendly for Ellen.  Now, the catch is I did not want to lose the texture and taste of Derby Pie so these are not sugar-free and do use whole wheat flour.  I was thrilled with how they turned out! So here you go.

I did replace all the powdered sugar in the crust with Confectioners Swerve.  It made a great crust!

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Then after I bake that I worked on the filling.  I replaced a third of the sugar with Swerve and used Hershey Sugar Free Chocolate Chips. Here it is before putting it in the oven to finish cooking.

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And the finished product – not let’s see if they make it to Derby Day…

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Here is the recipe – enjoy!

Derby Pie Bars

Ingredients

For the shortbread crust

  • 1/4 cup powdered Swerve (powdered erythritol)
  • 1 cup all-purpose flour
  • pinch of salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed

For the filling

  • 12 tablespoons (1 + 1/2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 1/2 cup granular Swerve (erythritol)
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 4 Tablespoons bourbon
  • 1 1/2 cups Sugar Free Chocolate Chips
  • 1 1/2 cups walnuts

Directions

Preheat oven to 350 F

To make the crust, combine the Powdered Swerve, flour, and salt in the bowl of a food processor. Add cubes of butter and pulse until it resembles coarse cornmeal. Firmly pat the mixture into the bottom of a 9×13 baking pan.  Bake the crust for 15 – 20 minutes until just lightly brown.

To make the filling, cream the butter, sugar, and granular swerve until light and fluffy. Add the eggs, flour, salt, and bourbon and continue to mix until well combined. Fold in the chocolate chips and walnuts. Pour batter over partially baked crust. Bake until filling is set and the top is light golden-brown, approximately 25 – 30 minutes. Allow bars to cool for at least 30 minutes before cutting into squares.

Bars will keep in an airtight container for at least a week.

Nutritional Information: 1 bar (1/24 of pan) is 20 carbs

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Chocolate Fudge Crumb Bar

Ellen has been saving funny quotes on pinterest and one of her new favorites is “Sugar Free Chocolate – my pancreas is dead not my taste buds.”  But there are times when you want a nice rich dessert and that is possible with low carb.  Now low carb, does not always mean low fat – after all there has to be something in these desserts that makes them taste so good.  So, they are still a treat – but so nice to have a variety of treats.   We found this little gem on All Day I Dream About Food.  They were not my favorite – but I am not a big coconut fan.  Everyone else in the house loved them though – so they are a keeper.

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Chocolate Fudge Crumb Bar

  • Servings: 20 - 24 bars
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Ingredients

Crust

  • 2 cups almond flour
  • 3/4 cup unsweetened coconut – shredded
  • 1/2 cup Swerve Sweetener – granual
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1 tsp vanilla extract

    Filling

  • 1 3/4 cup whipping cream
  • 2/3 cup Swerve Sweetener – powdered
  • 6 ounces unsweetened chocolate, finely chopped
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon xantham gum

Instructions

  • Preheat oven to 325 F and grease the bottom of a 9×13 baking pan.
  • In a large bowl, whisk together almond flour, coconut, swerve granular sweetener and salt.
  • Stir in butter and vanilla extract and toss until the mixture resembles coarse crumbs.
  • Press 2/3 of the mixture firmly into the bottom of the baking pan. Bake 8 minutes, until golden on the edges – then remove (note it will not be cooked completely yet)
  • In a large saucepan heat whipping cream and powdered sweetener over medium heat, stirring to combine.  Bring to barely a simmer and remove from the heat.  Add finely chopped chocolate and allow to melt for 5 minutes.
  • Whisk filling until smooth, then add the vanilla.  Sprinkle the surface with the xantham gum and whisk vigorously to combine.
  • Pour filling over the crust and spread to the edges.
  • Sprinkle the surface with the remaining 1/3 crumb mixture.  Bake 22 – 25 minutes, until topping is a golden brown.  Remove and let cool completely.

Nutritional Information – per serving (1 bar is 1/20 of the recipe) – 200 Calories, 7.25 grams Carbohydrates