Keto Caramel Pecan Bars – A Buttery, Nutty, Low-Carb Treat
These bars taste like a classic caramel pecan slice, but without the sugar crash. You get a crisp almond flour shortbread, a glossy “caramel” made with butter and sweetener, and a generous layer of toasted pecans. They’re rich, satisfying, and surprisingly easy to make at home.
If you’re low-carb or just trying to cut sugar, these bars feel like a real win. Serve them chilled for clean slices or slightly warm for that gooey, candy-bar moment.
Ingredients
Method
- Prep the pan: Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Preheat the oven to 350°F (175°C).
- Toast the pecans: Spread chopped pecans on a baking sheet and toast for 6–8 minutes, until fragrant. Set aside to cool.
- Make the crust: In a bowl, combine 2 cups almond flour, 1 tablespoon coconut flour (optional), 1/3 cup keto sweetener, 1/2 teaspoon baking powder, and a pinch of salt. Stir in 6 tablespoons melted butter, 1 beaten egg, 1 teaspoon vanilla, and a pinch of cinnamon if using. Mix until a soft dough forms.
- Press and bake: Press the crust evenly into the lined pan. Prick lightly with a fork. Bake 12–15 minutes, until lightly golden at the edges. Let it cool while you make the caramel.
- Cook the caramel: In a medium saucepan, combine 1/2 cup butter and 3/4 cup allulose (or allulose blend). Cook over medium heat, whisking often, until the mixture melts, bubbles, and turns slightly deeper in color, about 4–6 minutes. Reduce heat to medium-low and carefully whisk in 1/2 cup heavy cream and a pinch of salt. Simmer gently, whisking, for 5–7 minutes until thickened to a syrupy consistency.
- Flavor and finish: Remove from heat and stir in 1 teaspoon vanilla. The caramel will thicken more as it cools.
- Add the pecans: Stir the toasted pecans into the warm caramel so they’re evenly coated.
- Assemble: Pour the pecan caramel over the cooled crust and spread evenly with a spatula.
- Bake briefly: Return the pan to the oven for 8–10 minutes. This helps set the caramel and meld the layers.
- Cool completely: Let the pan cool to room temperature, then chill for at least 1–2 hours before slicing. This step is key for clean bars.
- Slice and serve: Lift out using the parchment. Use a sharp knife to cut into 16 bars. Wipe the knife between cuts for neat edges. Sprinkle with a little flaky salt if you like.
Transform Your Body in just 6-Weeks. Get Fit, Save Time, and Eat Smart.
Ready to get real results without long workouts or complicated diets? Our 6-week plan is made for busy people who want quick wins and lasting changes.
Get Your Program TodayWhy This Recipe Works
The magic here is in the texture balance. The crust is tender but sturdy, so it holds up under the caramel.
The caramel uses a keto-friendly sweetener and heavy cream to mimic the chew and gloss of traditional caramel without burning or crystallizing. Toasted pecans add crunch and depth, and a pinch of salt ties everything together. The steps are simple, and the ingredients are pantry-friendly for most keto kitchens.
What You’ll Need
- Almond flour: Finely ground, blanched almond flour for a smooth, shortbread-like crust.
- Coconut flour (optional): A tablespoon helps firm the crust but can be omitted.
- Butter: Unsalted for control; used in both the crust and caramel layer.
- Keto sweetener: Allulose or a monk fruit/allulose blend works best for a smooth caramel.
Erythritol blends can crystallize.
- Vanilla extract: Warm flavor for both crust and caramel.
- Heavy cream: For that classic caramel body and richness.
- Pecans: Roughly chopped; toast them for better flavor and crunch.
- Sea salt: A pinch in the caramel and a light sprinkle on top.
- Egg: Helps bind the crust.
- Baking powder: A small amount to keep the crust from becoming too dense.
- Cinnamon (optional): A hint pairs beautifully with pecans and caramel.
- Pan and tools: 8×8-inch pan, parchment paper, saucepan, whisk, and spatula.
Instructions
- 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).
- Toast the pecans: Spread chopped pecans on a baking sheet and toast for 6–8 minutes, until fragrant. Set aside to cool.
- Make the crust: In a bowl, combine 2 cups almond flour, 1 tablespoon coconut flour (optional), 1/3 cup keto sweetener, 1/2 teaspoon baking powder, and a pinch of salt.
Stir in 6 tablespoons melted butter, 1 beaten egg, 1 teaspoon vanilla, and a pinch of cinnamon if using. Mix until a soft dough forms.
- Press and bake: Press the crust evenly into the lined pan. Prick lightly with a fork.
Bake 12–15 minutes, until lightly golden at the edges. Let it cool while you make the caramel.
- Cook the caramel: In a medium saucepan, combine 1/2 cup butter and 3/4 cup allulose (or allulose blend). Cook over medium heat, whisking often, until the mixture melts, bubbles, and turns slightly deeper in color, about 4–6 minutes.
Reduce heat to medium-low and carefully whisk in 1/2 cup heavy cream and a pinch of salt. Simmer gently, whisking, for 5–7 minutes until thickened to a syrupy consistency.
- Flavor and finish: Remove from heat and stir in 1 teaspoon vanilla. The caramel will thicken more as it cools.
- Add the pecans: Stir the toasted pecans into the warm caramel so they’re evenly coated.
- Assemble: Pour the pecan caramel over the cooled crust and spread evenly with a spatula.
- Bake briefly: Return the pan to the oven for 8–10 minutes.
This helps set the caramel and meld the layers.
- Cool completely: Let the pan cool to room temperature, then chill for at least 1–2 hours before slicing. This step is key for clean bars.
- Slice and serve: Lift out using the parchment. Use a sharp knife to cut into 16 bars.
Wipe the knife between cuts for neat edges. Sprinkle with a little flaky salt if you like.
Keeping It Fresh
Store bars in an airtight container in the fridge for up to 7 days. They taste best chilled or slightly cool, which keeps the caramel firm and the crust crisp.
For longer storage, freeze the bars on a tray until solid, then bag them. They thaw quickly at room temperature in about 20 minutes.
Benefits of This Recipe
- Low in sugar: Uses keto-friendly sweetener to keep carbs in check while delivering classic caramel flavor.
- Satisfying fats: Butter, cream, and pecans make these bars rich and filling, which helps with portion control.
- Meal-prep friendly: They store well and hold their shape, making them ideal make-ahead treats.
- Simple ingredients: No odd thickeners or specialty equipment required.
- Gluten-free: Almond flour crust is naturally gluten-free.
What Not to Do
- Don’t skip chilling: Cutting while warm leads to messy, crumbling bars and oozing caramel.
- Don’t use the wrong sweetener: Erythritol-based blends can crystallize and make the caramel gritty. Allulose is your best bet for smooth, chewy texture.
- Don’t burn the caramel: Medium heat and steady whisking prevent scorching.
If it smells acrid, it’s gone too far.
- Don’t overbake the crust: Too dark and it turns dry and crumbly; pull it when it’s just lightly golden.
- Don’t skip toasting the pecans: Toasting boosts flavor and crunch dramatically.
Recipe Variations
- Chocolate drizzle: Melt sugar-free dark chocolate with a touch of coconut oil and drizzle over the cooled bars.
- Maple twist: Add 1/2 teaspoon maple extract to the caramel for a butter-pecan vibe.
- Salted caramel: Finish with flaky sea salt on top for a sweet-salty contrast.
- Walnut or macadamia swap: Use the same amount of walnuts or macadamias if you’re low on pecans.
- Spiced version: Add a pinch of nutmeg and cardamom to the crust for warm, cozy notes.
- Dairy-light option: Replace half the butter in the caramel with coconut cream and use coconut oil in the crust. Flavor shifts slightly but stays rich.
FAQ
Can I make these bars dairy-free?
Yes. Use coconut oil in the crust and swap the butter and heavy cream in the caramel for a combination of coconut cream and refined coconut oil.
The flavor will lean slightly coconutty, but a splash of vanilla and a pinch of salt keep it balanced.
How do I stop the caramel from crystallizing?
Use allulose or a monk fruit/allulose blend. Keep the heat moderate, whisk steadily, and avoid rapid boiling. If crystals form on the sides of the pan, you can brush them down with a damp pastry brush while cooking.
What size pan should I use?
An 8×8-inch pan gives a good thickness for both crust and caramel.
A 9×9-inch pan works in a pinch but yields thinner bars; reduce the second bake by a minute or two and watch for set.
Can I cut back on sweetener?
Absolutely. Reduce the sweetener in the caramel by 1–2 tablespoons if you prefer a less sweet dessert. The texture will still be good with allulose.
Why did my crust crumble?
It may have been overbaked or the dough too dry.
Make sure you measure almond flour loosely, not packed, and include the egg for binding. Press the crust firmly into the pan and let it cool before adding the caramel.
Do these travel well?
Yes, if kept cool. Chill the bars overnight, then pack them in a snug container with parchment between layers.
Keep them on ice if you’re traveling in warm weather.
How many carbs are in each bar?
Numbers vary by brand, but a typical bar made with allulose, almond flour, and pecans lands around 2–3g net carbs per serving when cut into 16 squares. Check your labels to be sure.
In Conclusion
Keto Caramel Pecan Bars bring all the best parts of a classic dessert—buttery crust, glossy caramel, and crunchy nuts—without the sugar overload. They’re easy enough for a weekday bake and special enough for holidays or potlucks.
Keep a batch in the fridge for when a sweet craving hits, and enjoy a treat that fits your goals while tasting anything but “diet.”
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
