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A stack of gooey Keto Pecan Pie Bars on a wooden serving board with scattered pecans
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Keto Pecan Pie Bars

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 16 servings
Calories: 222kcal

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.