Chocolate Pecan Pie Bars and a Thanksgiving Potluck for Feeding America


Makeover Monday is back with a bang.  Not only am I bringing you delicious low carb, gluten-free Chocolate Pecan Pie Bars, but I am taking some action to help fight hunger.  There’s a giveaway for you too!

Low Carb Chocolate Pecan Pie Bars #lowcarb #glutenfree

I am a very well-fed girl.  I don’t mean I am over-fed, but I am fortunate to enjoy very good food in my life, food that provides both healthy sustenance and great pleasure.  I am also very fortunate to be able to purchase the somewhat specialized ingredients  I use create my low carb, gluten-free, healthy recipes.  I suppose I don’t really think about this on a daily basis.  It seems like a natural-born right to dine well, especially on feast holidays such as Thanksgiving or Christmas.  But I am struck by the fact that it is not a right, it is a privilege.  I am privileged to be able to eat this well and this healthfully.  And I am grateful for it.

Chocolate Pecan Pie Bars

I was asked to take part in a virtual Thanksgiving Potluck to raise awareness for Feeding America.  We all know there is plenty of hunger in the world, but much of it is in our own backyard.  It can be very easy to ignore when we are in our warm homes with our families, making delicious meals.  Of course I said yes to the invitation, because who can say no to such a cause?  And our coordinator, Erin of Dinners, Dishes and Desserts, managed to get Analon Cookware and Wüsthof Knives to donate prizes for a fantastic giveaway (details below).

But as I was writing this post, it struck me that it was all just so many words and no action on my part. I can talk to you about hunger in America and say we need to do something about it, but it’s meaningless if I am not doing something myself.  I say I am grateful for being well-fed and healthy.  Let me do something to show you how grateful I am.

For every individual person who leaves a comment on this blog post between now and midnight on November 25th, 2013, I will donate $1 to my local food bank (up to $300 total). 

Low Carb Gluten-Free Chocolate Pecan Pie Bars

And please feel free to enter our giveaway while you’re at it!  You could win a gorgeous 11 piece Nouvelle Copper set from Analon (I have one of these pans and it’s fabulous!) or a Wüsthof knives Classic 7-Piece Block Set.

Low Carb Chocolate Pecan Pie Bars for Makeover Monday

Now to my recipe.  I don’t think I need to explain why I chose to make over this recipe.  Who doesn’t love gooey pecan pie at Thanksgiving?  It’s long been one of my favourite desserts, with or without a little chocolate.  I’ve been working for a while to figure out how to make a gooey low carb filling.  Let’s face it, our low carb sweeteners just don’t behave the way sugar does.  And part of what makes traditional pecan pie so gooey is the corn syrup.  It’s tricky to emulate that.  But I found that if you create a caramel sauce with Swerve and some other sweeteners and use that in place of the corn syrup, you get a rich deep flavour and a gooier texture that is a lot like the real thing.

A few additional notes:

I know people will ask if it’s necessary to use xylitol and vegetable glycerin in addition to the Swerve Sweetener.  Here’s the simple answer: no, it’s not necessary.  However, you will get a much better caramel sauce with these combined sweeteners, since Swerve tends to re-crystallize after being heated like this.  The vegetable glycerin was a little bit of an experiment for me, as I had read that it keeps things softer.  It worked and my caramel was  much less gritty after cooling.  If you choose to make your caramel with just 1 cup Swerve and no xylitol or vegetable glycerin, your filling will likely get a bit gritty as it cools.  It will still taste amazing, though!

I also know that people will ask if you can turn this into a full pecan pie.  I think yes, you will be able to.  You will probably need more pecans for the filling and you can use the pastry from my Coconut Cream Pie.  Don’t bake the crust first, just pour your filling in.  And watch those edges carefully as it bakes.  If they are browning a lot, cover them with foil.  The baking time may vary.

Low Carb Chocolate Pecan Pie Bars #glutenfree #grainfree

Chocolate Pecan Pie Bars

Yield: 16 bars

Serving Size: 1 bar

Chocolate Pecan Pie Bars

Everybody loves pecan pie on Thanksgiving. Here is a low carb, gluten-free version of chocolate pecan pie bars. You don't have to get off track during the holidays!


    Caramel Sauce:
  • 3/4 cup Swerve Sweetener
  • 1/4 cup xylitol
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 1 tbsp butter
  • 2 tbsp vegetable glycerin
  • 1/2 tsp vanilla extract
  • 1/4 tsp xanthan gum
  • Crust:
  • 1 ¼ cups almond flour
  • 1/4 cup butter, chilled and cut into small pieces
  • 1/4 cup Swerve Sweetener
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 1/4 tsp liquid stevia extract
  • Filling:
  • 2 eggs
  • 2 tbsp melted butter
  • 1 tbsp unsulphered molasses
  • 1/2 tsp salt
  • 2 oz 85 or 90% cacao chocolate, chopped
  • 1 cup pecans, lightly toasted


  1. For the caramel sauce, combine Swerve, xylitol and water in a large saucepan over medium heat.
  2. Stir until sweeteners dissolve and then allow to come to a boil. Boil until mixture darkens somewhat, about 9 to 11 minutes.
  3. Remove from heat and add cream and butter. Mixture may bubble vigorously. Stir in vegetable glycerin and vanilla extract and then quickly whisk in xanthan gum.
  4. Let mixture cool to lukewarm, about 20 to 30 minutes.
  5. While caramel is cooling, prepare the crust. Preheat the oven to 350F.
  6. Combine almond flour, butter, erythritol, xanthan gum, salt and stevia in a food processer. Pulse until mixture resembles fine crumbs.
  7. Press mixture evenly into the bottom of an 8-inch square pan and bake 12 minutes. Remove and set aside.
  8. Reduce oven temperature to 325F.
  9. Whisk eggs, melted butter, molasses and salt into cooled caramel sauce.
  10. Sprinkle crust with chopped chocolate and toasted pecans. Pour filling over and bake about 20 minutes, until set and slightly puffed.


Serves 16. Each serving has 8 g of carbs and 2 g of fiber. Total NET CARBS = 6 g.

207 Calories; 19g Fat (82.4% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 163mg Sodium.

All Day I Dream About Food is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Check out all the other bloggers taking part in our Thanksgiving Potluck for Feeding America:

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie
Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars
Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam
Katrina from In Katrina’s Kitchen made Pumpkin Chocolate Chip Mini Muffins
Christina from Dessert for Two made Mini Pumpkin Pies
Sally from Sally’s Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes
Tracey from Tracey’s Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping
Georgia from The Comfort of Cooking made Spiced Caramel-Apple Crumb Bars
Kate from Diethood made Sweet Potato Shepherds Pie
Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese
Carla from Carla’s Confections made Spinach Mashed Potatoes
Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars
Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust

Rachel from Rachel Cooks made Brussels Sprouts Salad with Green Apples and Cranberries
Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans
Megan from Wanna Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette
Kim from Cravings of a Lunatic made Mini Apple Pies

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  1. Deborah says

    Looks delicious, although lord knows where I’ll find vegetable glycerin – I might have to order some on iherb and wait a month for it to arrive before I can attempt these! Do you think it would make any difference if I left out the chocolate? I like a ‘pure’ pecan pie taste, no chocolate involved…

      • Deborah says

        Very sweet of you, Ruth, to point that out, but I don’t live in America, which is why that wouldn’t have worked for me. However, my husband (who is American) ended up flying over this week to see his sick grandmother, and I ordered some glycerin for him to bring back, so I will actually have it before Thanksgiving! Having said which, my husband hates Turkey, I’m British, we don’t live in America, and we have a wedding to go to on Thursday evening. So, no Thanksgiving for us. But I may still make these this week nevertheless!

  2. Angel says

    I am going to be making these this week and for Thanksgiving. They look amazing.
    Thank you for all your wonderful recipes. I am making the Peanut Butter Fudge Brownies also.

  3. Nancy P. says

    They look so good. Wish I could buy a batch instead of making them! Maybe someday.. thanks for donating to a good cause too.

  4. Charla says

    I normally don’t go for pecan pie, but unlike others who want to leave the chocolate out, it is the chocolate that make these bars look inviting to me! :)

    They look delish….I’m going to try them.

    Way to go on the Thanksgiving donation.

  5. Guinan says

    Great initiative! And luv the recipe.
    If I can find the ingredients here in Holland I’ll finally get to know what pecan pie tastes like, I have wondered so often! I stocked up on pecans a while back when they were on sale, now all I need is molasses and vegetable glycerine. I wonder, would gelatin work instead? I have that. No Swerve in Holland, but I believe it can be homemade, so I’ll have to check out Pinterest for that.
    Thank you so much for all the wonderfull recipes you have given us. The ones I haven’t made (yet) I have devoured with my eyes….
    greetings from Holland!!

  6. Andrea T. says

    I make a delicious chocolate bourbon pecan pie that is definitely NOT low carb. I will be giving these a try. Thank you for the recipe.

  7. Susan says

    These look awesome!! My DH loves pecan pie but is diabetic, so maybe these will take the place of pecan pie and he can just have one a day! Thank you for sharing your fabulous recipes and reminding us just how blessed we are, and that we need to share those blessings more!

  8. Jamie K says

    My dad (and I, but I can have sugar…although I shouldn’t) loooooves pecan pie and I’ve never been successful at an alternative – I tried a vegan one that was so very terrible (not because it was vegan, but because it wasn’t good). I am so excited about this! Thank you!!!

  9. says

    That’s awesome that you’re making a donation! :) I also started to write something about how I buy these “fancy” expensive ingredients and so do the people who read my blog so we should be able to do something to help (monetarily). But I had no idea how to say that without coming off how I wanted to. I didn’t want anyone to take it the wrong way!

    And these bars look incredible. What an amazing look makeover!

  10. Elyse R says

    This recipe showed up just in the nick of time! My family is doing really well on Nutritional Ketosis and I didn’t want to risk slipping out of ketosis, just so we could eat some yummy stuff for Thanksgiving. Thank you!

  11. ERICA says


  12. Francie Henson says

    Ok, so is there a substitution for vegetable glycerin?? Can I leave it out? If not I’m hoping I can find it at Whole Foods. I really want to make these for Thanksgiving! They look amazing!

  13. London says

    Hi Caroline, thank you for the yummy recipe. Just wondering is there any substitute you know I can replace the Vegetable Glycerine with?

      • Heather from Canada says

        Hi, I didn’t want to use the veg glycerin because I’m so very sensitive to unknown ingredients. Also I’m not a huge fan of Xanthan gum in fillings, so I tried an experiment with arrowroot powder in the caramel. I dissolved 1.5 tsp of arrowroot powder in the heavy cream prior to adding it to the boiled sweeteners (I let it dissolve in the cream for about 7 minutes while the sugar boiled and made sure there were no lumps before adding it to the caramel along with the butter and whisking vigorously). I am extremely happy to report that the filling did not crystallize other than the usual top layer that you would get even with regular sugar. The rest stayed lovely and soft. I’ve never had an American style pecan pie – what I was going for was the Canadian pecan butter tart, so I can’t comment on what others would expect. However, the texture and taste were both exactly what I wanted! I didn’t do these squares – I used the pastry from the mincemeat tarts recipe to make the tarts and it was perfect.

  14. Jeannette says

    What a wonderful idea! And the recipe, OMG that looks too yummy! Thanks for this one and all of the other great recipes you’ve provided us with!

  15. Pam says

    These look amazing…I miss pecan pie! These will make a nice pie substitute for me while everyone else is eating pumpkin and apple pie on Thanksgiving. You have been so generous with your time and expertise to the LC-GF community, and now with a food bank donation. You are truly a giving, caring, inspiring woman! Thank you :)

  16. Sherry says

    Carolyn…First let me thank you for your blog. My DH & I started our low carb diet two months ago after an MRI showed a dangerous percentage of fat around my husband’s vital organs. The nutritional specialist (MD) encouraged a low carb diet and we decided it would be good for both of us. We have done very well and have both lost close to 15 lbs each and have never felt better. We are never hungry and have more energy, but I must admit to missing having some sweet treats. You have given this back to us! I never imagined being able to make desserts and so many special dishes. OMG, I almost gave my kitchen torch away….luckily, I found you before I did….I love crème brulee! Anyway….I just wanted to say that I know, too, how blessed I am to have the choice and the means to eat healthily. I’m, also, thankful to have access to the internet where there are wonderful, sharing people like you to help me learn about healthy food options that can add wonderful variety to our new way of eating. Thank You! I am donating to our local food shelf tomorrow in your honor!

  17. Sherry says

    Oh, I forgot to ask… there any alternative sweetener that gives the same results as xylitol in something like the pecan bars? I have a small dog, who is a little scavenger. I have read that xylitol is deadly to dogs and I worry that someone might drop something on the floor or innocently feed her some of their food that I have used it in.

    • Carolyn says

      I understand. Just use all Swerve or another erythritol and use the vegetable glycerin and the xanthan gum to help keep the caramel soft.

  18. Sherrie Lee says


    Thanks again for all you do so we can satisfy our sweet tooth (and other “normal” foods) while remaining LC and GF. Your wonderful recipes keep me on track and from “falling off the wagon”. 😉 Great gift donating for every comment, you’re not only a wonderful cook, you “put your money where your mouth is.” Happy Thanksgiving to you, your family, and your extended “All Day I Dream About Food” family.

  19. Karen says

    Very exciting recipe, can’t wait to try it although I don’t know if I’ll find the glycerin but I’m sure I’ll enjoy it even if it’s not as soft. However, I’m not optimistic about finding molasses here (I’m writing you all the way from Iceland!) so I’m wondering if you have any substitutes for that? I do have this sukrin gold ( which is similar to brown sugar, think that might work?
    Good luck with the foodbank donations, what a lovely idea! :)

  20. Mary Beth Hansen says

    I was looking for a dessert to take to an office potluck, and I think I found it! thanks for all of the work you do on this site.

  21. Katie says

    Thanks for the low carb baking tutoring … your creativity shines in delicious recipes like this one! Maybe you can remind us about your low carb sweetened condensed milk, too; it’s amazing!

  22. Ellen says

    Love your blog!! Awesome way to raise awareness! Thumbs up!
    Can I substitute Swerve with Splenda? hard to find Swerve around here.

  23. jo says

    Oh, thank you! I *adore* pecan pie but I haven’t had it in years. Thank you for this lovely gift (because this will be my holiday treat)!

  24. S. Harris says

    Thanks for the great giveaway AND for being so generous in your donation to hungry people! Sadly, like you point out, there are hungry people all over America , thank you shedding a little light on that fact. We that have lots of good things to eat must not forget about those that don’t. Oh, and I’m SO making these bars for Thanksgiving!

  25. Michelle says

    Yum! I’ve read conflicting things about the carb counts in vegetable glycerin so I have been worried about using it though.

  26. ilyse says

    Have made many of your recipes, and love them all! Is there any other combo of sweeteners you could recommend here? I have come to realize that I am not a fan of the “cooling” factor of Swerve, and have tossed many a recipe due to the strong taste it gives. (Although I realize that LOTS of people love it!) If you have any suggestions (for this recipe as well as others!) I would be soooo grateful!

    • says

      You might try polydextrose (a bulk sweetner, but not particularly sweet by itself) with a high intensity sweetener like Stevia or Splenda. I was planning to try some Poly-D in a pecan pie recipe.

    • Carolyn says

      Hi Ilyse…try to do more xylitol. It won’t fully caramelize so it will be lighter in colour, but it should taste pretty good.

  27. Leigh Ann Hofferth says

    Fabulous recipe and great cause. Thanks for sharing and donating! Oh, and thanks for the giveaway offer. 😉

  28. Bonnie says

    These look wonderful. I’m still discerning which sweeteners I feel are acceptable for my family and me, but I will definitely keep these in mind. Happy Thanksgiving!

    • Carolyn says

      Bonnie, I am very discerning too. It’s part of the reason I won’t use sucralose anymore. I try to stick with Swerve mostly, because I feel it’s safe and it’s healthy. But sometimes you really want pecan pie and if that means using a touch of something else to help keep the filling soft, so be it! :)

    • Carolyn says

      As I noted in my post, I think it will work with just erythritol or Swerve but your caramel sauce will likely get gritty as it cools and so will your filling. it will taste great, though!

      • Tammy says

        Thanks for your response. I don’t want to use Swerve but I would also like to avoid the grittiness. Is the Xylitol helping with the gritty texture as well or is it just the vegetable glycerin that helps with that?

        • Carolyn says

          xylitol combines well in solution and so doesn’t get as gritty, but it also doesn’t really caramelize so will be lighter in colour.

  29. Cindy Waye says

    Look yummy, must try them. Thank you for donating money to feed the many, many hungry people. Happy Thanksgiving to you.

  30. Karen says

    Those look great but between the sugar subs and the dairy, I’ll have to pass. I have a recipe I developed that I think I can just add the chocolate to and be there so thanks for that idea!

  31. Gretchen Starke says

    Great recipe! I love pecan pie and I really think I will make these for a low-carb alternative dessert for Thanksgiving.

    I am wondering if it would be possible to use unflavored, natural gelatin in place of the glycerin?

  32. Dinelle says

    You’ve read my mind…I was wanting to make something like this for a Christmas Pot-Luck….can’t wait to try it out!!

  33. Judy Taber says

    These remind me of a HC bar recipe from the old “Joy of Cooking” I used to make during the holidays. I wasn’t sure how to LC it because of the large amt of brown sugar in the filling. That one combined coconut with the pecans instead of chocolate. I will try to duplicate it with your filling recipe. I have tagatose and really like it combined with other sweeteners. It is supposed to caramelize well so I may use that with the swerve. I also have veg glycerine so thanks for that tip.

    Thanks so much for the recipe and for donating to your food bank. We make regular donations to our local FB also and feel it is such a worthwhile charity.

  34. Nancy says

    I just made this recipe and let me say I could not wait for them to cool to test them out. They filled my kitchen with such a delectable aroma! I removed them from the oven after 20 minutes but they were still quite liquid in the center, so I popped them back in for another 10 minutes. I am a HUGE dessert lover, and have had my doubts that I could stick to a low carb diet because of my need for sweets. This recipe has me convinced now! It is fabulous! Thank you so much Carolyn for sharing your talents!!

    • Carolyn says

      Wonderful, I am glad they worked! Sorry they were liquid-y at first. Different oven temps can really throw things a bit. Mine were going on too firm at the 20 min mark.

  35. Susan Hayes says

    I am giddy with anticipation! Hope I can get my hands on some vegetable glycerine in time for Thanksgiving. Thank you so much, love your recipes, love your blog.

  36. says

    Carolyn, those bars look lovely! I always enjoy seeing what you come up with. It’s interesting how you were able to combine the various sweeteners to get that gooey caramel consistency. Never would have thought to add glycerine into the mix. Would be curious to hear how Swerve differs from erythritol in terms of performance. Have you written a post about this?

    Good luck with your giveaway! I think it’s admirable you’re making a donation to your food bank. Here’s to more healthy living bloggers following your lead!

    • Carolyn says

      That’s fine. If you can get some vegetable glycerin, it will help keep the filling softer. Next time I make caramel, I am trying just Swerve and veg. glycerin.

  37. Sue says

    Your generous spirit is as sweet as these look! This recipe looks like a keeper, like all your other recipes, and I’ll definitely be giving it a try.

  38. Midge says

    You’ve done something awesome with my copy and pasting. I prefer to ‘copy and paste’. Somehow, when I highlight ONLY the recipe, the picture comes too. I love that, and thank you. :)

  39. says

    Could you substitute all the sweeteners with Splenda? And if so, do you leave out the vegetable glycerine then? Thank you! This looks sooooo good!

    • Carolyn says

      Hi Sally. No, splenda is not a good sweetener for this recipe. It wont’ caramelize and it won’t give you the right flavour or texture. Sorry about that.

  40. Maryjane says

    This looks amazing and able to have smaller pieces is great. I have read all the comments. I have not gotten into the substitute sugars yet. Just going gluten free, because of sensitivity, has been mind boggling to me. I was wondering if I would be able to use organic cane sugar to replace the swerve & xylitol and vegetable glycerin. If so how much should I use?

    • Carolyn says

      Hi Maryjane! YEs, use the cane sugar and do exactly 1 cup to replace both the erythritol and the xylitol in the caramel. Then you can skip the veg glycerin altogether. In the crust, just put in as much cane sugar as I do Swerve. And you should be all set!

  41. says

    Thank you Carolyn for your wonderful recipes. Having to start eating GF has been a new adventure for me these last 6 months. Your recipes have taken the fear and frustration about changing the way I eat.
    I appreciate your caring spirit toward those in need. This, too, is a new area for me. I am disabled and my husband is retired USAF and has recently had his hours cut to 6 hours a week. Until the last few months we have never really felt “real need” in our lives. We were always blessed to be able to share with others. We have hope for the days ahead and in the meantime we are so thankful we have each other.
    Wishing you and your family a most blessed Thanksgiving!

  42. Evan says

    I’m always hesitant to enter giveaways, because I can never tell if they’re open to international entrants! It looks like a stellar prize, and I hope whoever wins them goes bananas cooking all of your lovely recipes! I’m attempting your lasagna as we speak. Happy Thanksgiving, all!

  43. Hill says

    Thank you for this!! It was perfect timing. I just made a pecan pie for my boyfriend to take to work and I was craving it. I came to your site to look through your pie recipes, and this was on the first page! I whipped it up, and ate more than I should have! This might be my favorite recipe I’ve made from your site. Thank you for all of your work to recreate and share all of these amazing recipes!!

  44. Allyson says

    Let’s try to reach your max of 300 people. Doing my -small- part to help out. Reminds me… I need to donate some canned goods at work.

    These pecan bars look to die for. Can’t wait to try them out.

  45. says

    Love that you’re doing this Carolyn, and what you said about eating well being a privilege, not a right, is so true! I came for the pecan pie bars-pecan pie is one of my all time favorites and these bars look amazing- but, even though I think you are well over the $300 mark, I also wanted to thank you for your generosity with your donation to Feeding America! Happy Thanksgiving to you & your family :-)

  46. Jan says

    Hi, I just made the Chocolate Pecan Pie Bars. Dang, they are wonderful ! I have tried other low carb, gluten free pecan pie recipes and have been disappointed. These are so good that they are now on the menu for Thanksgiving and every other holiday (forever). Thank you.

  47. Robin says

    Please help me understand what the glycerin is for, and what happens if it’s left out? Are there substitutes? If I have to get it, I guess I can use it to make DIY items for holiday gifts.
    I appreciate you taking time to answer my questions.

  48. says

    Thank you so much for this website, switching to gluten free baking can be such a daunting task with so many new ingredients. Your site is so helpful and informative. Thank you for being such a blessing to me. Definitely am going to try those bars, YUM!

  49. Pamela says

    Hi there and thanks again for this recipe! I will try the filling to make butter tarts but I am trying to decide what to substitute for raisins. Can you tell me what the difference is between unsulphered molasses and regular molasses/ black strap and the reason for using it? Will it change the taste or texture if you substitute it and is it something you can get all over US/Canada? Thanks and great cause as well!

  50. mindy says

    I love chocolate, I love pecan pie! I don’t eat sugar soooo, this is a for sure part of my holiday celebrations! Thank you for this recipe!

  51. Sula says

    I have been a low carber for many years, and now do “Keto”. I came to you’re blog thru Maria’s mind body health blog. I found this recipe, and read it… and thought hmmmm that’s a lot of ingredients and a lot of work. Swerve is very hard to find here and glycerin… who knows. So, I made it. BUT I doubled everything. I thought what the heck if I’m grinding up all those almonds and making sauce, might as well go BIG… so 9×15. next time I will more than double the crust though. Anyway the non low carb husband is trying to eat it all and I am not far behind. EXCELENT recipe and post. love your blog. Thank you for all the effort you put into it, and the sharing of your great recipes. Sula

    • Carolyn says

      Thanks, Sula. I know this particular recipe takes a lot of different things that are hard to get, but it’s definitely worth it!

  52. Katie Jan says

    OH MY! Pecan pie is my absolute favorite dessert although I always used to make it less sweet. This looks amazing. Do you know how far ahead you can make these? Do they freeze well without losing anything in the ‘thaw.’

    Thank you for your generosity to the Food Bank. I’m very sure it will be greatly appreciated!

    • Tamara says

      Katie – did you ever try freezing these? I want to make as many things ahead of time and thought about freezing them too. Just wanted to know if you did freeze them how they turned out. Thanks!

  53. Dian Bennett says

    I don’t ever win anything, so that is not my reason for commenting. However, I think this is a great way to raise money for the food bank.

  54. Kristen says

    These look delicious, I have to admit I’m not familiar with some of these ingredients though. I’ll have to research them a bit :-)

  55. Angela says

    Thanks for the recipe! I’m an whole foods eater and I don’t have gluten allergies, but I will happily use your filing recipe so thank you very much for that! I have found an awesome caramel sauce using just butter, pure maple syrup and full fat coconut milk, but I’m still searching for the perfect crust, but it’s a start :-)

  56. Gina says

    What is your recommendation for storing these? I just have them in a plastic container on my kitchen counter. Do they need to be refrigerated? Any idea how long they keep? Thanks for such a GREAT recipe!!!

  57. Gina says

    I was reading through some of the previous comments and noticed the ones about using Swerve or other sweeteners, and specifically about the Swerve possibly being “gritty”. I just wanted to mention that I used Swerve Confectioner’s style sugar in the recipe because I am not fond of the gritty texture of Swerve granular. The recipe turned out awesome. Both my husband and my mom who aren’t huge fans of LC desserts thought it was delish! :)

    • Carolyn says

      Hi Robin,

      Please see the notes above the recipe. Yes, you can, but you may find your filling more gritty after it cools.

  58. Kristyl Downey says

    The Chocolate Pecan Bars are great! Not too sweet like a pecan pie. I had mine with a little whipped cream. Delicious!

  59. Rachel Bridge says

    I made these exactly like the recipe and they were a huge hit at Thanksgiving. People didn’t even know they were low carb!

  60. Faye says

    First these we’re amazing! Made them today and took them to thanksgiving day party. Needless to say the non low carbers kept them!, I did a little different because I didn’t want the grit from the swerve: Caramel: 1/4 cup swerve, 1/4 cup xylitol honey, 1/4 cup xylitol granule, 1/4 cup tagatose. Boiled like you did and the rest!, The filling stayed custard like…. Much like traditional pecan pie!,, So darn yummy!, Next time I’ll try without the tagatose.

  61. Deborah says

    Ok, I just made these. They are delicious. You are a goddess in the kitchen! Better than many a restaurant-ordered ‘real’ pecan pie. I think mine may be a bit soft, so next time I’ll pop them in for a bit longer but I don’t care, they are divine!

  62. says

    These are wonderful! With your help I made it through Thanksgiving without a sugar spike or weight gain – didn’t feel deprived either. Plan to do the same thru Christmas. Made your peppermint biscotti and cheddar crackers today – both also wonderful! Thank you

  63. Patti says

    I used Wilton glycerine which you can buy in 2 oz bottles where ever Wilton cake decorating products are sold. It is used to keep icing soft. However I’m wondering if it is the same as the vegetal glycerine called for in your recipe. I used 2 tablespoons. The recipe was delicious but I and my guest got heartburn and stomach ache very quickly after only one small piece. I had to throw away the whole pan. I want to make it again but need to know if I used the correct product and amount.


  64. says

    Carolyn, I made these tonight and they are so good they almost brought tears to my eyes. I think they are the best thing I’ve tasted yet in the realm of re-inventing sweet without sugar. Thank you so much for your dedication and sharing your gifts with the world. Happy holidays!

  65. jennie says

    Very new at this type of baking, but very dedicated to learning. Is there anything you can tell be about the cocao. I bought navitas raw chocolate nibs organic but by itself does not taste good. Is this the right thing for the recipe? Can’t wait to try it.

  66. Pamela says

    Hello again: So I just made these and I used 1/2 Swerve and 1/2 isomalt 1. Because I have a dog who likes to eat sugar 2. Isomalt is supposed to work very well for making candy. These bars are super sweet and if you have a sweet tooth you will love these. Now my husband says they get him in the back of the throat because they are so sweet! I personally love them. If you are not used to eating sugar much these will be a great sweet treat! And I had to try some of the caramel sauce while it was cooling down and that sauce is crazy good – I have a cranberry Christmas pudding it is perfect for just add a tiny bit of rum (It’s Christmas after all). Also I looked at it after the prescribed time and it was way to liquidy so I increased the temp back to 350 for 10 more minutes and it set perfectly! They are just wonderful. Next time to make it a bit less sweet maybe I’ll sweeten the crust less? It is fantastic regardless! Thank you! Merry Christmas!

  67. heather says

    Hi just wanted to let you know that the caramel filling turns out lovely with coconut milk. I used full fat organic canned coconut milk and scooped out only the solid stuff at the top. My husband can tolerate butter but no other dairy. If you did the caramel and filling ingredients except the eggs so adding molasses, more butter and sea salt and stopped there it was a gorgeous sauce.

  68. margaret meeuwen says

    If I use liquid xylitol, shoud I eliminate the water?

    Love your recipes
    Eating healthy without suffering, lol

      • margaret meeuwen says

        Thanks yes, its from a company called Nature’s Harvest. They have it in all kinds of flavors and different kinds of syrups. I got Cotton Candy flavred for snow cones. and butterscotch and caramel syrup.

  69. says

    Great Recipe and great cause! I’ve been visiting and recommending your site for some time. Thanks for all the creative effort you put into sharing these wonderful healthful recipes.
    Happy Thanksgiving

  70. Margi Lowry says


    I had to come back to tell you that this is, hands down, one of my all-time favorite low carb dessert recipes. I plan on adding this to my Thanksgiving and Christmas menu. Maybe I’ll even make it one more time in between. 😉

    Thank you for all your delicious recipes. I’m a big, big fan.

  71. Sara says

    Oh My Goodness! These absolutely do not taste low carb. I changed things a little based on what I had on hand, and ended up making a batch of the low carb camel sauce instead of the one listed in this recipe. I skipped the water from that recipe and also skipped the molasses from this one since the caramel already had some. These came out perfect and my husband who loves pecan pie said they taste just like the real thing. Thanks!!

  72. Denise says

    molasses is very high in carbs. But thought is 1 tablespoon really worth worrying about? I made these and they are EXCELLENT.

    • Carolyn says

      1 Tbsp of molasses has about 15 g of carbs. Spread over a pan of bars, that adds a single carb to each serving. So personally, I don’t worry about it.

  73. kelly mac says

    so, looks like i’m a year late finding this… but just made it and it looks SO good! Can’t wait till they cool. Hopefully I can keep away from them until the company comes Tuesday! :-)
    Thanks for another awesome recipe!

  74. KatVobs says

    Made this last night and am thrilled with how it turned out, thank you! I’m new to low-car. eating and this was my first time taking a low carb dessert. Wasn’t sure what to expect and couldn’t get all of the ingredients — we use Splenda instsad of Swerve and left out the vegetable glycerin — nonetheless it’s still turned out amazingly good! Looks like I’m going to be getting a lot of great recipes from this blog. Thank you for sharing your creativity, blogs like this one make low-carb living seem much more manageable.

  75. Max says

    Hi I’m just wondering if it would be possible to substitute the Xylitol with vegetable glycerin? Would they still turn out good? Even 1/2 cup more of glycerin and less of Xylitol, or if theres any other way I could incorporate more VG. Let me know and thanks


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