Keto Pecan Pie Bars – A Cozy, Low-Carb Treat

If you love pecan pie but don’t love the sugar crash that follows, these Keto Pecan Pie Bars are the answer. They’re buttery, rich, and perfectly sweet without the carbs that come with traditional recipes. The almond flour crust is tender and toasty, and the gooey pecan topping sets beautifully without corn syrup.

They’re easy enough for a weeknight bake but special enough for holidays. Serve them chilled for neat slices or slightly warm with a dollop of whipped cream.

Keto Pecan Pie Bars - A Cozy, Low-Carb Treat

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 16 servings

Ingredients Method

Ingredients

  

• Almond flour: Finely ground, blanched almond flour for a tender crust.
• Butter: Unsalted works best to control salt levels.
• Eggs: Bind the crust and help the filling set.
• Pecans: Roughly chopped for the topping; toasting optional but recommended.
• Sugar-free sweetener: A brown-style erythritol/monk fruit blend gives caramel flavor. Granular allulose also works.
• Vanilla extract: Adds warmth and balances the nutty flavors.
• Heavy cream: Creates a smooth, luscious filling.
• Almond flour or coconut flour (a touch): For thickening if needed. Almond flour is preferred; coconut flour is more absorbent.
• Sea salt: Rounds out sweetness and heightens flavor.
• Optional: A splash of maple extract for a classic pecan pie vibe, and a pinch of ground cinnamon.

Method

 

1. Prep the pan: Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Preheat the oven to 350°F (175°C).
2. Make the crust: In a bowl, mix 2 cups almond flour, 1/4 cup brown-style keto sweetener, 1/4 teaspoon sea salt, and 6 tablespoons melted butter. Press evenly into the pan.
3. Bake the crust: Bake for 10–12 minutes until lightly golden at the edges. Set aside to cool slightly.
4. Toast the pecans (optional but worth it): Spread 1 1/2 cups chopped pecans on a sheet pan and toast for 5–7 minutes until fragrant. Keep an eye on them.
5. Make the filling: In a saucepan over medium-low heat, whisk 1/2 cup brown-style keto sweetener, 4 tablespoons butter, and 1/3 cup heavy cream until smooth and slightly thickened, 3–4 minutes. Remove from heat and whisk in 1 large beaten egg, 1 teaspoon vanilla, a pinch of salt, and 1/4 teaspoon maple extract if using. If the filling seems thin, whisk in 1–2 teaspoons almond flour.
6. Combine and assemble: Stir the pecans into the warm filling. Pour over the par-baked crust and spread evenly.
7. Bake to set: Return to the oven and bake 18–22 minutes, until the center is just set and no longer jiggly. The top will look glossy.
8. Cool and chill: Let the pan cool on a rack for 30 minutes, then chill for at least 2 hours. This helps the bars slice cleanly.
9. Slice and serve: Lift out using parchment and cut into 16 small squares or 9 larger bars. Sprinkle with flaky salt if you like.

What Makes This Recipe So Good

• Low-carb and gluten-free: Made with almond flour, sugar-free sweetener, and no grains.
• Authentic flavor: You still get the deep, caramel-like notes and crunchy pecans, just without the sugar overload.
• Easy to make: Simple crust, quick stovetop filling, and a short bake time.
• Make-ahead friendly: Sets up even better after chilling, so it’s great for entertaining.
• Customizable sweetness: Works with your favorite keto sweeteners and can be adjusted to taste.

What You’ll Need

• Almond flour: Finely ground, blanched almond flour for a tender crust.
• Butter: Unsalted works best to control salt levels.
• Eggs: Bind the crust and help the filling set.
• Pecans: Roughly chopped for the topping; toasting optional but recommended.
• Sugar-free sweetener: A brown-style erythritol/monk fruit blend gives caramel flavor. Granular allulose also works.
• Vanilla extract: Adds warmth and balances the nutty flavors.
• Heavy cream: Creates a smooth, luscious filling.
• Almond flour or coconut flour (a touch): For thickening if needed.

  Almond flour is preferred; coconut flour is more absorbent.

• Sea salt: Rounds out sweetness and heightens flavor.
• Optional: A splash of maple extract for a classic pecan pie vibe, and a pinch of ground cinnamon.

Instructions

1. Prep the pan: Line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting. Preheat the oven to 350°F (175°C).
2. Make the crust: In a bowl, mix 2 cups almond flour, 1/4 cup brown-style keto sweetener, 1/4 teaspoon sea salt, and 6 tablespoons melted butter. Press evenly into the pan.
3. Bake the crust: Bake for 10–12 minutes until lightly golden at the edges.

   Set aside to cool slightly.

4. Toast the pecans (optional but worth it): Spread 1 1/2 cups chopped pecans on a sheet pan and toast for 5–7 minutes until fragrant. Keep an eye on them.
5. Make the filling: In a saucepan over medium-low heat, whisk 1/2 cup brown-style keto sweetener, 4 tablespoons butter, and 1/3 cup heavy cream until smooth and slightly thickened, 3–4 minutes. Remove from heat and whisk in 1 large beaten egg, 1 teaspoon vanilla, a pinch of salt, and 1/4 teaspoon maple extract if using.

   If the filling seems thin, whisk in 1–2 teaspoons almond flour.

6. Combine and assemble: Stir the pecans into the warm filling. Pour over the par-baked crust and spread evenly.
7. Bake to set: Return to the oven and bake 18–22 minutes, until the center is just set and no longer jiggly. The top will look glossy.
8. Cool and chill: Let the pan cool on a rack for 30 minutes, then chill for at least 2 hours.

   This helps the bars slice cleanly.

9. Slice and serve: Lift out using parchment and cut into 16 small squares or 9 larger bars. Sprinkle with flaky salt if you like.

Keeping It Fresh

• Room temperature: Store in an airtight container for up to 24 hours if your kitchen is cool.
• Refrigerator: Keeps well for 5–7 days. The texture stays firm and the flavors deepen.
• Freezer: Freeze slices on a tray, then transfer to a freezer bag for up to 2 months.

  Thaw in the fridge overnight.

• Serving tip: For the neatest edges, slice cold. For a softer, gooier texture, let sit at room temp for 15 minutes before serving.

Health Benefits

• Lower in carbs: Using keto sweeteners and almond flour helps keep blood sugar more stable than traditional pecan pie.
• Healthy fats: Pecans and almonds provide monounsaturated fats that support heart health and satiety.
• Gluten-free: Naturally free of wheat and gluten, so it’s friendly for many dietary needs.
• Fiber and micronutrients: Nuts add fiber, magnesium, and vitamin E, which support overall wellness.

What Not to Do

• Don’t overbake: The filling should set but not dry out. Pull it once it’s just firm in the center.
• Don’t skip chilling: Warm bars can crumble.

  Cooling ensures clean, sturdy slices.

• Don’t use coconut flour for the crust 1:1: It’s too absorbent and will turn dry. Stick to almond flour for the base.
• Don’t add the egg over high heat: If the filling is too hot, you’ll scramble the egg. Temper by whisking off heat.
• Don’t use liquid sweeteners: They can make the filling runny.

  Choose a brown-style keto sweetener or allulose.

Recipe Variations

• Chocolate drizzle: Melt sugar-free dark chocolate and drizzle over cooled bars.
• Pecan-coconut bars: Add 1/3 cup unsweetened shredded coconut to the filling for texture.
• Maple-pecan vibe: Add 1/2 teaspoon maple extract and a pinch more salt for a classic flavor.
• Spiced version: Stir 1/2 teaspoon cinnamon and a pinch of nutmeg into the filling.
• Allulose lovers: Use allulose for a softer, chewier filling. You may need an extra 1–2 minutes of bake time to set.
• Walnut swap: Replace some pecans with walnuts for a more robust, slightly bitter edge.

FAQ

Can I make these dairy-free?

Yes. Use coconut oil in the crust and full-fat coconut cream in place of heavy cream.

The flavor will be slightly different, but still rich and delicious.

What sweetener works best?

A brown-style erythritol/monk fruit blend gives the most “pecan pie” flavor. Allulose is great for a smooth texture but may brown less. Avoid liquid sweeteners, which can make the filling loose.

How do I prevent a grainy texture from erythritol?

Warm the sweetener with butter and cream until fully dissolved, and let the bars chill completely.

Allulose is naturally smoother if you’re sensitive to erythritol’s cooling effect.

Do I need to toast the pecans?

You don’t have to, but toasting deepens the nutty flavor and adds crunch. Just watch them closely so they don’t burn.

Why did my filling scramble?

The egg likely hit a mixture that was too hot. Whisk the filling off the heat for a minute, then slowly add the beaten egg while whisking constantly.

Can I double the recipe?

Yes.

Use a 9×13-inch pan and add a few extra minutes to the bake time for both crust and filling. Check for set in the center.

Are these really keto?

They are low in net carbs when made with keto sweeteners and almond flour. Exact macros depend on your ingredients and portion size.

Wrapping Up

Keto Pecan Pie Bars bring all the cozy, holiday-worthy flavor of classic pecan pie in a simpler, low-carb package.

The tender almond crust and glossy pecan topping make every bite feel special without being fussy. Keep a batch in the fridge for guests, a quick dessert, or a sweet afternoon pick-me-up. Once you try them, they’ll earn a permanent spot in your go-to dessert lineup.