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Keto Caramel Pecan Bars - A Buttery, Nutty, Low-Carb Treat

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 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: 8x8-inch pan, parchment paper, saucepan, whisk, and spatula.

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. Toast the pecans: Spread chopped pecans on a baking sheet and toast for 6–8 minutes, until fragrant. Set aside to cool.
  3. 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.
  4. 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.
  5. 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.
  6. Flavor and finish: Remove from heat and stir in 1 teaspoon vanilla. The caramel will thicken more as it cools.
  7. Add the pecans: Stir the toasted pecans into the warm caramel so they’re evenly coated.
  8. Assemble: Pour the pecan caramel over the cooled crust and spread evenly with a spatula.
  9. Bake briefly: Return the pan to the oven for 8–10 minutes. This helps set the caramel and meld the layers.
  10. 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.
  11. 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.