Description
Keto Pecan Pie Bars feature a buttery almond flour crust topped with a rich, caramel-like pecan filling. They deliver the classic pecan pie flavor with low carbs and a perfectly gooey texture.
Ingredients
Scale
Crust
- 2 cups almond flour
- ¼ cup powdered sweetener
- ¼ teaspoon salt
- 6 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla (optional)
Pecan Topping
- 2½ cups chopped pecans
- ½ cup butter or vegan butter
- ⅔ cup brown-style keto sweetener
- ½ cup heavy cream or coconut cream
- 1 tablespoon sugar-free maple syrup (optional)
- 1 teaspoon vanilla
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix almond flour, powdered sweetener, salt, melted butter, and vanilla until combined.
- Press the crust mixture firmly into the prepared pan.
- Bake the crust for 10–12 minutes until lightly golden.
- Meanwhile, in a saucepan, combine butter, keto sweetener, heavy cream, and salt.
- Simmer for 4–6 minutes while stirring until slightly thickened.
- Remove from heat and stir in vanilla.
- Fold in chopped pecans until evenly coated.
- Pour the pecan mixture over the baked crust.
- Return to the oven and bake for 12–16 minutes until the edges are bubbly.
- Allow bars to cool at room temperature for 45–60 minutes.
- Refrigerate for 2–3 hours before slicing for clean bars.
Notes
Chilling the bars fully helps the pecan topping set properly, making them easier to slice. Store leftovers in the refrigerator for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 2g
- Sodium: 140mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg