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Keto Pecan Pie Bars Recipe

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4.2 from 7 reviews

These Keto Pecan Pie Bars are a delicious low-carb twist on the classic dessert, featuring a buttery almond flour crust and a rich, nutty filling made with pecans and sugar substitutes. Perfectly sweetened for keto diets and easy to make, these bars bake up crisp on the bottom with a gooey, flavorful pecan topping.

  • Total Time: 55 minutes
  • Yield: 16 servings

Ingredients

Crust

  • 2 cups finely ground blanched almond flour
  • 3 tablespoons Swerve confectioners (or sweetener of choice)
  • 10 tablespoons cold butter (cut into cubes)
  • 2 teaspoons vanilla extract

Filling

  • 1/2 cup butter
  • 1 cup brown sugar substitute (such as Surkin Gold or Swerve)
  • 1/2 cup maple syrup substitute (such as Choc Zero or Rx Sugar)
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • 3 cups pecans (roughly chopped)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch pan with parchment paper, ensuring the paper overlaps the sides for easy removal.
  2. Mix crust ingredients: In a stand mixer bowl, combine the almond flour and sweetener. Add the cold butter cubes and vanilla extract, and beat the mixture for about 3 to 4 minutes until it comes together into a dough.
  3. Bake the crust: Press the dough evenly into the prepared pan. Bake for 15 minutes until set and lightly golden.
  4. Make the filling: While the crust bakes, combine butter, brown sugar substitute, and maple syrup substitute in a medium saucepan over medium-high heat.
  5. Cook filling mixture: Cook the filling for about 5 minutes, stirring occasionally, until the butter melts and the mixture becomes thick and bubbly.
  6. Add cream, vanilla, and pecans: Stir in the heavy cream, vanilla extract, and chopped pecans. Mix well to coat the nuts evenly.
  7. Assemble and bake: Pour the pecan filling evenly over the baked crust. Return the pan to the oven and bake for an additional 25 minutes until the filling is set and caramelized.
  8. Cool and serve: Allow the bars to cool completely in the pan. Use the parchment paper edges to lift them out and cut into 16 bars. Store leftovers in a sealed container for up to 5 days.

Notes

  • For best results, use cold butter in the crust to achieve a crumbly texture.
  • Sweetener choices can be adjusted to taste, but ensure they are suitable for baking and keto-friendly.
  • Parchment paper lining helps with easy removal and clean-up.
  • Allow bars to cool fully before cutting to prevent the filling from being too gooey.
  • Store leftovers in an airtight container at room temperature or refrigerate for longer freshness.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://monicarecipes.com/keto-pecan-pie-bars-recipe/