There is nothing quite like the smell of toasted pecans on a crisp winter afternoon. These Keto Pecan Pie Bars bring all that warmth into your kitchen without the sugar. You get a buttery crust and a gooey, caramel-filled center in every bite.
I know how hard it can be to find desserts that everyone loves. Whether you are watching your carbs or just want something fresh, these bars deliver. They are rich, satisfying, and simple to whip up for any gathering.
Why You’ll Love This Recipe
This recipe is a total winner for your holiday dessert spread. It gives you that classic pecan pie flavor without the heavy corn syrup. The gooey texture comes from a special blend of keto-friendly sweeteners that behave just like sugar.
You will love how sturdy the shortbread base feels in your hand. It is easy to slice and even easier to share with friends. Plus, these bars are budget-friendly since they use simple pantry staples you likely already have.
Simple Cooking Steps
Making these bars is much easier than baking a whole pie. You simply press the dough into a pan and let the oven do the work. The caramel topping comes together in just a few minutes on the stove. No fancy equipment is required for this beginner-friendly treat.
Even if you are new to keto baking, you can do this. I will guide you through the process of making the perfect caramel. You will feel like a pro when you see it bubbling. Just remember to be patient while they chill and set.
Ingredients You’ll Need
We use mostly pantry staples and fresh pecans for the best flavor. These ingredients are naturally gluten-free and low in carbs.
- 2 cups blanched almond flour
- 1/4 cup powdered erythritol
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter (for filling)
- 1/2 cup brown sugar substitute (e.g., Swerve Brown)
- 1/4 cup allulose (for gooey texture)
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt
- 2 cups pecans, roughly chopped
Step-by-Step Directions
- Preheat the oven to 325°F (163°C) and line an 8×8 inch square metal baking pan with parchment paper.
- In a medium mixing bowl, combine almond flour, powdered erythritol, and 1/4 teaspoon salt.
- Add melted butter and stir until a uniform, crumbly dough forms.
- Press the dough firmly into the bottom of the prepared pan using a flat-bottomed measuring cup.
- Bake the crust for 10 to 12 minutes until the edges are light golden brown.
- In a medium saucepan, melt 1/2 cup butter with the brown sugar substitute and allulose.
- Bring to a rolling boil for 3 minutes, whisking constantly until it thickens into caramel.
- Remove from heat and whisk in the heavy cream, vanilla, and flaky sea salt.
- Fold the chopped pecans into the caramel until they are thoroughly coated.
- Pour the mixture over the crust and bake for 15 to 18 minutes until bubbling.
- Cool at room temperature for 1 hour, then refrigerate for 2 hours before slicing.
Best Ways to Enjoy It
These bars are best served at room temperature for the softest bite. I love to serve them with a warm cup of coffee on a snowy evening. You can also add a dollop of sugar-free whipped cream on top. They look beautiful on a holiday dessert platter next to fresh berries.
Keep It Fresh
Store your leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for up to one week. If you want to save them for later, they freeze beautifully for one month. Just thaw them in the fridge overnight before you plan to serve. Reheat briefly in the oven if you prefer a warmer treat.
Tips for Best Results
- Don’t skip the parchment paper for easy removal from the pan.
- Watch the caramel closely so it does not burn on the stove.
- Use a metal baking pan for the most even heat distribution.
- Allow the bars to chill completely so the caramel sets properly.
- Toast your pecans for five minutes before chopping for extra depth.
- For the holidays, add a pinch of cinnamon to the crust.
- Press the crust firmly to prevent it from crumbling when sliced.
- Use allulose if possible to get that authentic gooey texture.
Ways to Switch It Up
- Drizzle with melted sugar-free dark chocolate for a decadent twist.
- Swap half the pecans for walnuts if you want a different crunch.
- Add a splash of bourbon to the caramel for an adult holiday flavor.
- Sprinkle extra flaky sea salt on top for a sweet and salty vibe.
Common Questions
Can I use only erythritol instead of allulose?
You can, but the texture will be different. Erythritol tends to crystallize and may feel crunchy once cooled. Allulose keeps the filling soft and gooey like real pie.
Are these bars kid-approved?
Absolutely! My kids love the sweet caramel and the crunchy nut topping. They won’t even know these are a healthier option for the family.
I hope these Keto Pecan Pie Bars bring a little extra joy to your winter evenings. They are the perfect way to treat yourself while keeping things balanced. Happy baking!
— Lidia
Ingredients
- 2 cups blanched almond flour
- 1/4 cup powdered erythritol
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter
- 1/2 cup brown sugar substitute (e.g., Swerve Brown)
- 1/4 cup allulose (for gooey texture)
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt
- 2 cups pecans , roughly chopped
Instructions
- Preheat the oven to 325°F (163°C) and line an 8x8 inch square metal baking pan with parchment paper, leaving an overhang on two sides.
- In a medium mixing bowl, combine almond flour, powdered erythritol, and 1/4 teaspoon salt. Add melted butter and stir until a uniform, crumbly dough forms.
- Press the dough firmly and evenly into the bottom of the prepared pan using a flat-bottomed measuring cup.
- Bake the crust for 10 to 12 minutes until the edges are just beginning to turn a light golden brown. Remove from the oven and set aside.
- In a medium saucepan over medium heat, melt 1/2 cup butter with the brown sugar substitute and allulose. Bring the mixture to a rolling boil.
- Boil for 3 minutes, whisking constantly to prevent burning, until the mixture darkens slightly and thickens into a caramel consistency.
- Remove from heat and immediately whisk in the heavy cream, vanilla extract, and flaky sea salt. Caution: the mixture will bubble vigorously.
- Fold the chopped pecans into the caramel until thoroughly coated.
- Pour the pecan mixture over the pre-baked crust and spread into an even layer using a heat-resistant spatula.
- Return the pan to the oven and bake for 15 to 18 minutes, or until the filling is bubbling across the entire surface.
- Allow the bars to cool completely in the pan at room temperature for approximately 1 hour, then transfer to the refrigerator for at least 2 hours to fully set the caramel before lifting out by the parchment and slicing into 16 squares.
