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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.
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Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
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}