Keto Vanilla Maple Pecan Bars – Buttery, Nutty, and Low-Carb
If you’re craving something sweet without going off your low-carb plan, these Keto Vanilla Maple Pecan Bars are a perfect fit. They’re buttery, chewy, and packed with toasty pecans, with warm vanilla and maple notes in every bite. You’ll get that classic dessert feel without the sugar crash.
They’re easy to make, slice cleanly, and store well for snacks or lunchbox treats. Whether you’re new to keto or just want a smarter dessert, this recipe keeps things simple and satisfying.
Ingredients
Method
- Prep the pan and oven. Heat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
- Toast the pecans. Roughly chop 1 cup of pecans. Spread them on a baking sheet and toast for 6–8 minutes, until fragrant. Set aside to cool. Toasting deepens flavor and keeps the bars from tasting flat.
- Melt the butter. In a small saucepan or microwave-safe bowl, melt 1/2 cup (1 stick) unsalted butter. Let it cool for a couple of minutes so it doesn’t scramble the eggs.
- Whisk the wet ingredients. In a large bowl, whisk together the melted butter, 2 large eggs, 1 1/2 teaspoons vanilla extract, and 1 teaspoon maple extract until smooth and slightly frothy.
- Sweeten and season. Add 1/2 cup granulated erythritol or allulose and 2 tablespoons keto brown-style sweetener. Whisk to dissolve. Add 1/2 teaspoon sea salt and 1/2 teaspoon cinnamon (optional).
- Stir in the dry ingredients. Add 2 1/4 cups fine almond flour and 1 teaspoon baking powder. Stir with a spatula until a thick, cohesive batter forms. It should be spreadable, not pourable.
- Fold in the pecans. Reserve a small handful for topping if you like. Fold the rest into the batter, distributing evenly.
- Pan and smooth. Scrape the batter into the lined pan and smooth the top with a spatula. Sprinkle the reserved pecans on top and gently press them in so they adhere.
- Bake. Bake for 18–22 minutes, until the edges are golden and the center is set with a slight spring. A toothpick should come out with a few moist crumbs, not wet batter.
- Cool completely. Let the bars cool in the pan on a rack for at least 30–45 minutes. Lift out using the parchment and slice into 12–16 squares. Cooling firms the structure for clean cuts.
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What Makes This Special
These bars bring together the rich flavor of toasted pecans with a silky vanilla-maple base that feels like a bakery treat. The texture lands somewhere between a blondie and a shortbread, with a slight chew and crisp edges.
They’re made with almond flour and butter, so they’re naturally gluten-free and low in carbs. Best of all, the sweetness is balanced and not cloying, so you can enjoy more than one without feeling weighed down. It’s an easy, one-bowl style recipe that doesn’t require special equipment.
Shopping List
- Almond flour (fine blanched)
- Pecans (halves or chopped)
- Butter (unsalted)
- Granulated erythritol or allulose (or a blend; keto-friendly sweetener)
- Brown “sugar” style sweetener (keto-friendly, optional but recommended for depth)
- Eggs
- Vanilla extract
- Maple extract (sugar-free; this provides maple flavor without carbs)
- Sea salt
- Baking powder (aluminum-free recommended)
- Cinnamon (optional, for a warm hint)
Instructions
- Prep the pan and oven. Heat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
- Toast the pecans. Roughly chop 1 cup of pecans. Spread them on a baking sheet and toast for 6–8 minutes, until fragrant.
Set aside to cool. Toasting deepens flavor and keeps the bars from tasting flat.
- Melt the butter. In a small saucepan or microwave-safe bowl, melt 1/2 cup (1 stick) unsalted butter. Let it cool for a couple of minutes so it doesn’t scramble the eggs.
- Whisk the wet ingredients. In a large bowl, whisk together the melted butter, 2 large eggs, 1 1/2 teaspoons vanilla extract, and 1 teaspoon maple extract until smooth and slightly frothy.
- Sweeten and season. Add 1/2 cup granulated erythritol or allulose and 2 tablespoons keto brown-style sweetener.
Whisk to dissolve. Add 1/2 teaspoon sea salt and 1/2 teaspoon cinnamon (optional).
- Stir in the dry ingredients. Add 2 1/4 cups fine almond flour and 1 teaspoon baking powder. Stir with a spatula until a thick, cohesive batter forms.
It should be spreadable, not pourable.
- Fold in the pecans. Reserve a small handful for topping if you like. Fold the rest into the batter, distributing evenly.
- Pan and smooth. Scrape the batter into the lined pan and smooth the top with a spatula. Sprinkle the reserved pecans on top and gently press them in so they adhere.
- Bake. Bake for 18–22 minutes, until the edges are golden and the center is set with a slight spring.
A toothpick should come out with a few moist crumbs, not wet batter.
- Cool completely. Let the bars cool in the pan on a rack for at least 30–45 minutes. Lift out using the parchment and slice into 12–16 squares. Cooling firms the structure for clean cuts.
Keeping It Fresh
Store the sliced bars in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for 1 week. They also freeze well for up to 2 months. To freeze, place slices in a single layer on a sheet, freeze until solid, then transfer to a freezer bag with parchment between layers.
Thaw at room temperature or warm briefly in the microwave or a low oven for that just-baked feel.
Benefits of This Recipe
- Low in carbs and made without refined sugar, so it supports keto and low-carb goals.
- Gluten-free by nature thanks to almond flour.
- Simple ingredients you can find in most grocery stores or online.
- Make-ahead friendly with great storage and freezing options.
- Balanced flavor from toasted pecans, vanilla, and maple extract, with just the right sweetness.
- Versatile base that can handle add-ins like sugar-free chocolate chips or a drizzle of keto-friendly glaze.
Common Mistakes to Avoid
- Skipping the pecan toast. Raw nuts can taste flat. Toasting heightens the nutty, buttery notes.
- Overbaking. Almond flour browns fast. Pull the bars when the center is just set to keep them moist and chewy.
- Using too much sweetener. Some keto sweeteners can crystallize or taste cooling.
Stick to the amounts listed and consider blends for best texture.
- Cutting too soon. Warm bars can crumble. Let them cool so the structure firms up.
- Using coarse almond meal. Choose fine blanched almond flour for a smoother crumb and better lift.
Alternatives
- Butter swaps: Use ghee for a richer, caramel-like note, or coconut oil for dairy-free (add an extra pinch of salt and a touch more vanilla).
- Nut options: Walnuts or hazelnuts work well. For nut-free, try a mix of pumpkin and sunflower seeds and sub sunflower seed flour for almond flour (note: it may green slightly due to chlorophyll reacting with baking powder; it’s safe).
- Sweetener choices: Allulose gives a softer, chewier bar.
Erythritol yields a slightly firmer texture. A blend often delivers the best result.
- Flavor twists: Add 1/4 teaspoon maple flavor boost or a pinch of nutmeg. Stir in 1/3 cup sugar-free chocolate chips or a handful of unsweetened coconut flakes.
- Topping idea: Make a quick glaze with powdered keto sweetener, a few drops of maple extract, vanilla, and a splash of unsweetened almond milk.
Drizzle after cooling.
FAQ
Are these bars truly keto?
Yes. They use almond flour and keto-friendly sweeteners, keeping net carbs low. Exact carbs depend on your sweetener and portion size, but they fit well into a typical keto plan.
Can I use coconut flour instead of almond flour?
Not directly.
Coconut flour absorbs far more moisture and would require major changes. If you must use coconut flour, look for a recipe formulated for it.
What if I don’t have maple extract?
Use a little extra vanilla and a pinch of cinnamon for warmth. You won’t get the maple flavor, but the bars will still taste rich and satisfying.
Why did my bars crystallize or feel gritty?
Some erythritol-based sweeteners can recrystallize as they cool.
Use a powdered version, blend with allulose, or warm the bars slightly before serving to soften the texture.
How do I make them dairy-free?
Swap butter with refined coconut oil or ghee if tolerated. For fully dairy-free, choose coconut oil and add a dash more vanilla and salt to round out the flavor.
Can I double the recipe?
Yes. Use a 9×13-inch pan and add a few minutes to the bake time.
Watch the edges and test the center for doneness.
Do I have to toast the pecans?
It’s optional but highly recommended. Toasting adds depth and helps the nuts stay crisp even after baking.
What’s the best way to cut clean squares?
Cool completely, lift out by the parchment, and use a sharp knife. Wipe the blade between cuts for neat edges.
Can I reduce the sweetener?
Yes.
Reduce by 1–2 tablespoons without affecting texture too much. Any more and the bars may taste bland and won’t brown as nicely.
How long will they keep?
Up to 3 days at room temperature, 1 week in the fridge, and 2 months in the freezer. Store airtight to prevent drying out.
In Conclusion
Keto Vanilla Maple Pecan Bars give you comfort-dessert vibes with none of the sugar overload.
They’re simple to bake, easy to customize, and great for sharing or meal prep. Keep a batch on hand for a coffee break treat or after-dinner sweet, and enjoy that buttery, nutty, maple-vanilla flavor every time. Low-carb living just got a lot more enjoyable.
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