Keto Pecan Pie Bars

These keto pecan pie bars deliver all the rich, caramel-like flavor of traditional pecan pie without the extra carbs. With a buttery low-carb crust and a gooey, nut-filled topping, they’re sweet, satisfying, and perfect for holidays or anytime you’re craving a classic dessert with a keto-friendly twist.

Each bite has the perfect balance of crisp base and sticky pecan filling, making them easy to slice and serve while still feeling indulgent.

Ingredients You’ll Need

This recipe uses low-carb sweeteners and almond flour to recreate the texture and flavor of classic pecan pie in bar form.

For the Crust:

• 2 cups almond flour
• 1/4 cup powdered low-carb sweetener
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, melted

For the Pecan Filling:

• 1/2 cup unsalted butter
• 3/4 cup brown sugar substitute
• 1/2 cup low-carb syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves or chopped pecans

How to Make Keto Pecan Pie Bars

1. Preheat the oven to 350°F (177°C). Line a baking pan with parchment paper.
2. In a bowl, combine the almond flour, powdered sweetener, and salt.
3. Stir in the melted butter until a soft dough forms.
4. Press the dough evenly into the bottom of the prepared pan.
5. Bake the crust until lightly golden, then remove from the oven and set aside.
6. In a saucepan over medium heat, melt the butter for the filling.
7. Stir in the brown sugar substitute and low-carb syrup until smooth.
8. Remove from heat and allow the mixture to cool slightly.
9. Whisk in the eggs, vanilla extract, and salt until fully combined.
10. Fold in the pecans and stir to coat evenly.
11. Pour the filling over the pre-baked crust and spread evenly.
12. Return to the oven and bake until the filling is set and lightly golden.
13. Allow the bars to cool completely before slicing.

Tips, Variations & Storage

• Let the bars cool fully to ensure clean slices and a properly set filling.
• Toast the pecans beforehand for deeper flavor.
• Use chopped pecans for easier slicing or whole halves for a classic look.
• Store bars in an airtight container in the refrigerator for up to 5 days.
• These bars can be frozen for up to 2 months and thawed overnight in the refrigerator.

Frequently Asked Questions

Are these bars truly keto-friendly?
Yes, they use almond flour and low-carb sweeteners in place of traditional flour and sugar, making them suitable for a keto lifestyle.

Can I use a different nut?
While pecans provide the classic flavor, walnuts can be substituted for a slightly different texture and taste.

How do I know when the filling is set?
The center should no longer jiggle excessively and will continue to firm up as it cools.

Do these need to be refrigerated?
Yes, due to the egg-based filling, they should be stored in the refrigerator for best freshness.

Keto Pecan Pie Bars

Grain-free, low-carb pecan pie bars with a buttery almond flour crust and a gooey pecan filling—perfect for keto dessert lovers.

Print Recipe Pin Recipe

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Servings:16 bars

Calories:330

Ingredients Method Notes

Ingredients

  

• 2 cups finely ground blanched almond flour
• 3 tablespoons sweetener such as Swerve confectioners
• 10 tablespoons cold butter cut into cubes
• 2 teaspoons vanilla extract
• ½ cup butter
• 1 cup brown sugar substitute such as Surkin Gold or Swerve
• ½ cup maple syrup substitute such as Choc Zero or Rx Sugar
• 2 tablespoons heavy cream
• 2 teaspoons vanilla extract
• 3 cups pecans roughly chopped

Method

 

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper, allowing the paper to overlap the sides.
2. In the bowl of a stand mixer, combine the almond flour and sweetener. Add the cold butter and vanilla extract, and beat until the mixture comes together.
3. Press the crust mixture firmly into the bottom of the prepared pan and bake for about 15 minutes.
4. Meanwhile, combine the butter, brown sugar substitute, and maple syrup substitute in a saucepan over medium heat and cook for about 5 minutes until the mixture is thick and bubbly.
5. Stir in the heavy cream, additional vanilla extract, and pecans until well coated.
6. Pour the pecan filling over the pre-baked crust and return the pan to the oven. Bake for about 25 minutes, until the filling is set and bubbling.
7. Remove from the oven and allow the bars to cool completely before lifting them out and cutting into squares.

Notes

Bars can be stored in a sealed container in the refrigerator for up to 5 days or frozen for longer storage. Toasting the pecans before using them deepens their flavor and enhances the dessert. :contentReference[oaicite:1]{index=1}