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

These Keto Pecan Pie Bars bring all the warm, buttery flavor of classic pecan pie without the sugar crash. They’re rich, nutty, and just sweet enough to feel like a real dessert. The crust is tender and shortbread-like, and the topping sets into a glossy, caramel-style layer packed with toasted pecans.

They’re great for holidays, potlucks, or whenever you want a make-ahead treat. If you love pecan pie but want something easier to slice and serve, these bars are the answer.

What Makes This Special

• Low carb, big flavor: You get the nostalgic pecan pie taste with a fraction of the carbs.
• Simple, reliable method: No tricky pie crusts or blind baking—just press, bake, pour, and set.
• Make-ahead friendly: The bars firm up in the fridge and slice cleanly, perfect for planning ahead.
• Satisfying texture: Buttery almond flour shortbread base with a sticky, toasty pecan topping.
• Customizable sweetness: Works with your favorite keto sweetener blend so you can control the flavor and net carbs.

Ingredients

• For the crust:
• 2 cups fine almond flour
• 3 tbsp coconut flour
• 1/3 cup powdered erythritol or allulose blend
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, melted (or ghee)
• 1 tsp vanilla extract
• For the pecan topping:
• 1/2 cup unsalted butter
• 1/2 cup brown-style keto sweetener (erythritol/monk fruit brown blend or allulose brown)
• 1/3 cup granular or powdered keto sweetener (adjust to taste)
• 1/2 cup heavy cream (or canned full-fat coconut milk for dairy-free)
• 1 tbsp sugar-free maple syrup or 1 tsp blackstrap molasses (optional, for flavor depth; adds minimal carbs)
• 2 large eggs, room temperature, lightly beaten
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)
• 1/4 tsp fine sea salt
• 2 1/2 cups pecans, roughly chopped (toast lightly for best flavor)
• To finish:
• Flaky sea salt for sprinkling (optional)

How to Make It

1. Prep the pan: Line a 9×9-inch baking pan with parchment, leaving overhang for easy lifting. Preheat the oven to 350°F (175°C).
2. Mix the crust: In a bowl, combine almond flour, coconut flour, powdered sweetener, and salt.

   Stir in melted butter and vanilla. The mixture should look like damp sand and hold when pressed.

3. Press and par-bake: Press the dough firmly and evenly into the prepared pan. Dock lightly with a fork.

   Bake for 10–12 minutes until just set and lightly golden at the edges. Set aside.

4. Toast the pecans: Spread pecans on a sheet pan and toast for 5–7 minutes until fragrant. Let cool slightly, then roughly chop if not already chopped.
5. Make the “caramel” base: In a medium saucepan over medium heat, melt the butter.

   Whisk in the brown-style sweetener and additional sweetener. Cook 2–3 minutes, stirring, until the mixture looks glossy and the sweetener mostly dissolves.

6. Add cream and flavorings: Slowly whisk in heavy cream (it may bubble). Stir in syrup or molasses (if using), vanilla, cinnamon, and salt.

   Simmer 1–2 minutes to slightly thicken, then remove from heat.

7. Temper the eggs: In a small bowl, lightly beat the eggs. Slowly drizzle in about 1/2 cup of the hot mixture while whisking to warm the eggs without scrambling. Then whisk the tempered eggs back into the saucepan.
8. Stir in pecans: Add the toasted pecans and coat thoroughly.
9. Bake the bars: Pour the topping over the warm crust and spread evenly.

   Bake 18–22 minutes, until the edges are set and the center jiggles slightly but isn’t watery.

10. Cool and set: Cool to room temperature, then refrigerate at least 2 hours (ideally overnight) to firm. Sprinkle flaky salt if you like.
11. Slice and serve: Lift out using the parchment. Cut into 16 squares for standard portions or smaller bites for parties.

How to Store

• Refrigerator: Keep in an airtight container for up to 7 days.

  The texture stays firm and fudgy.

• Freezer: Freeze sliced bars between layers of parchment for up to 2 months. Thaw overnight in the fridge.
• Room temp (short term): For serving, bars can sit out 1–2 hours. Return leftovers to the fridge to maintain structure.

Health Benefits

• Low sugar, lower glycemic impact: Using keto-friendly sweeteners helps avoid blood sugar spikes and crashes.
• Healthy fats: Pecans and almond flour offer monounsaturated fats that support satiety and steady energy.
• Grain-free and gluten-free: Almond and coconut flours keep carbs lower and may be easier on digestion for some people.
• Nutrient-dense nuts: Pecans bring manganese, copper, and antioxidants that support overall wellness.

Pitfalls to Watch Out For

• Overbaking the topping: If baked too long, the top can become dry and the sweetener may crystallize.

  Pull when the center still has a slight jiggle.

• Skipping the chill time: The bars need to fully set to slice cleanly. Rushing this step leads to messy edges and a too-soft center.
• Using only erythritol: Straight erythritol can crystallize. A blend with allulose or monk fruit, or using a brown-style blend, gives a smoother finish.
• Not tempering the eggs: Adding eggs directly to hot liquid can scramble them.

  Temper slowly for a silky texture.

• Coarse almond meal: For the crust, use fine almond flour. Coarse meal creates a crumbly, loose base.

Alternatives

• Dairy-free: Use ghee or coconut oil in the crust and canned full-fat coconut milk in place of heavy cream. The flavor shifts slightly but stays rich.
• Egg-free: Replace eggs with 2–3 tbsp of almond butter or sunflower seed butter whisked into the warm mixture to help bind.

  Bake until set; texture will be fudgier.

• Sweetener swaps: Allulose gives the smoothest, least-crystallized finish. For more “brown sugar” depth, use a brown monk fruit/erythritol blend and a small splash of molasses.
• Flavor twists: Add orange zest, a dash of bourbon extract, or a pinch of nutmeg for a holiday vibe.
• Nut variations: Mix pecans with walnuts or macadamias, keeping total nuts to about 2 1/2 cups.

FAQ

Are these bars truly keto?

Yes. They’re made with almond flour, low-carb sweeteners, and pecans.

Net carbs depend on your sweetener and cut size, but a typical square stays within keto-friendly ranges.

Which sweetener works best?

A blend is ideal. Using allulose or a brown monk fruit/allulose mix reduces crystallization and gives a smooth, caramel-like texture. If you only have erythritol, expect a slightly crisper finish once chilled.

Can I make these without coconut flour?

You can omit coconut flour and add an extra 2–3 tablespoons of almond flour.

The crust will be a bit more tender; chill before slicing for clean cuts.

Why is my topping grainy?

That’s usually crystallized sweetener. Try using some allulose, avoid overcooking, and let the bars cool slowly before chilling. Storing in the fridge helps the texture settle.

Do I have to toast the pecans?

It’s optional but recommended.

Toasting boosts flavor and keeps the nuts crunchy in the finished bars.

How do I cut clean slices?

Chill fully, then use a sharp knife wiped clean between cuts. For ultra-neat edges, warm the knife under hot water, wipe dry, and slice.

Can I bake this in a larger pan?

A 9×13-inch pan works, but the bars will be thinner. Reduce bake time for the topping by a few minutes and keep an eye on the edges.

In Conclusion

Keto Pecan Pie Bars deliver the cozy, caramel-nut flavor you expect from pecan pie, without the sugar and with far less effort.

The crust is buttery, the topping is glossy and rich, and the bars slice beautifully after a chill. Keep a batch in the fridge for an easy dessert, a quick holiday treat, or a shareable low-carb crowd-pleaser. They’re simple, satisfying, and worth making on repeat.