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Published: Oct 23, 2017 · Modified: Sep 25, 2021 by Carolyn

Keto Pecan Pie Bars

Name: Keto Pecan Pie Bars Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 85 min
Ingredients: 1 1/4 cups almond flour; 1/4 cup granular Swerve Sweetener; 1/4 tsp salt; 1/4 cup butter (chilled, cut into small pieces); 1/2 cup butter; 2/3 cup powdered Swerve Sweetener; 2 tsp Yacon syrup ((optional, helps color and flavor)); 1 1/2 tsp vanilla extract; 1/2 cup heavy whipping cream; 2 large eggs; 1/4 tsp salt; 1 cup pecans (lightly toasted); 2 ounces dark chocolate chips, sugar-free

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These keto pecan pie bars are so gooey and decadent, you won’t believe they’re sugar free! There’s a reason these bars are one of my most popular keto dessert recipes. And at less than 5g of carbs, you can afford to indulge.

Titled image of a stack of keto pecan pie bars with a bowl of pecans and some chocolate.

Looking for a truly special dessert for the holidays that won’t give you a sugar high? Look no further than these amazing keto pecan pie bars. They are over the top good and they give my sugar free pecan pie some stiff competition.

You really can’t go wrong with either version, but the bars feature the added attraction of chocolate. They’re also a little easier to serve to a crowd.

One bite and you will see why they’ve been so popular for years and years. Because no one should have to go without pecan pie in their lives. No one!

A stack of keto pecan pie bars on a cupcake stand.

Updated recipe

I created keto pecan pie bars early on in my blogging career, which is approximately a bajillion years ago. Or November 2013, which amounts to the same thing.

Back then, however, keto friendly ingredients were more limited. The wide range of sweeteners we have now, as well as the brands of good quality sugar free chocolate simply didn’t exist.

So I had to use some work arounds to give the bars the correct gooey consistency, and I had to use Lindt 90% chocolate. They were good but I knew I could do better.

I simplified the crust by adapting my Easy Keto Pie Crust. And then I borrowed the caramel glaze from my Keto Pumpkin Caramel Bundt Cake for the filling. I swapped in some ChocZero chips and voila! Easier pecan pie bars that had 3g fewer carbs per serving!

Close up shot of a keto pecan pie bar with a bite taken out of it.

The right sweeteners for maximum gooeyness

If you take a look at the recipe, you will see that I use mostly powdered Swerve with a little bit of Yacon syrup. Yacon syrup is a low glycemic sweetener that is similar to molasses in color and flavor, and it helps improve the filling. You can use blackstrap molasses if you prefer.

However, you do have some options. I wrote this recipe before Swerve Brown, allulose, and BochaSweet were widely available. If you prefer to use those, I suggest following my recipe for keto caramel sauce.

Once you have that made, you can simply let it cool for about 10 minutes and proceed by whisking the eggs in.

What I don’t suggest is using only erythritol based sweeteners like Swerve or Lakanto. Without the addition of some Yacon or some allulose/BochaSweet, your bars will tend to re-crystallize as they cool.

Read more about how these keto sweeteners work.

A rectangular plate with three keto pecan pie bars.

How to make keto pecan pie bars

Prepare the crust. I like to blend the crust ingredients in a food processor to give the crust a shortbread like consistency. You can also use a pastry cutter to blend them in together.
Par-bake the crust. You don’t want to bake it all the way through yet. It should be just turning golden around the edges.
Make the “syrup”. By melting butter and sweetener together, you create a caramel-like mixture that replaces corn syrup. It’s easy and works really well!
Whisk in the cream and eggs. Be sure to add these off heat so your eggs don’t curdle.
Add the pecans and chocolate chips. I like to sprinkle these over the cooled crust so I can make sure to get good distribution.
Pour the filling overtop.
Bake until barely set. Jiggle the pan a bit to see if it still wobbles in the center. A tiny bit of wobble means they will be gooey!
Let cool. They need to cool for at least 30 minutes before you can dig in.

Frequently Asked Questions

Do you need to grease the pan?

Unless your pan is not non-stick, you shouldn’t need to grease it at all. The butter and almond flour have enough fats in them to keep the crust from sticking. However, I do not recommend using glass or ceramic pans here, as they don’t conduct heat very well and the bars won’t cook through properly.

Can I use an 8×8 inch baking pan?

Yes, just keep in mind that your bars will be thicker and thus will take longer to cook through. You may need to bake the crust a bit longer as well.

I’ve never heard of Yacon syrup. Can I use different sweeteners?

Please see the section entitled “The right sweeteners” to understand what will work best for this recipe and what substitutes you can use.

Can I skip the chocolate chips?

Sure thing! I recommend adding another ½ cup of pecans to take their place.

Can I make the crust with coconut flour?

No, I am afraid not. This recipe is tested and works with almond flour and the two are not interchangeable.

Two keto chocolate pecan pie bars on a white plate.

Storage information

I like these keto pecan pie bars gooey and room temperature so I store them in a covered container on the counter They are good for up to 4 days.

They can also be kept in the fridge for a week. Several readers indicate that they’ve had success freezing them as well. I would suggest layering them with waxed paper if you do, so that they don’t stick together. Also let them come to room temperature before serving.

More delicious keto pecan recipes

Keto Pecan Pie Bars Recipe

These keto pecan pie bars are so gooey and decadent, you won't believe they're sugar free! There's a reason these bars are one of my most popular keto dessert recipes. And at less than 5g of carbs, you can afford to indulge.

3.91 from 227 votes

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Course: Dessert

Cuisine: Dessert

Keyword: keto pecan pie bars, pecan pie bars

Prep Time: 15 minutes

Cook Time: 40 minutes

Cooling Time: 30 minutes

Total Time: 1 hour 25 minutes

Servings: bars

Calories: 222kcal

Ingredients

Crust

1 ¼ cups almond flour
¼ cup granular Swerve Sweetener
¼ teaspoon salt
¼ cup butter chilled, cut into small pieces

Pecan Pie Filling

½ cup butter
⅔ cup powdered Swerve Sweetener
2 teaspoon Yacon syrup (optional, helps color and flavor)
1 ½ teaspoon vanilla extract
½ cup heavy whipping cream
2 large eggs
¼ teaspoon salt
1 cup pecans lightly toasted
2 ounces dark chocolate chips, sugar-free

US Customary – Metric

Instructions

Crust:

Preheat the oven to 325F.
In a food processor, combine the almond flour, sweetener, and salt. Pulse a few times to combine. Scatter the butter pieces over top and pulse until mixture resembles coarse crumbs.
Press into the bottom of a 9×9 inch pan and bake 12 minutes or until the edges are just turning golden.

Pecan Pie Filling:

In a medium saucepan over low heat, melt the butter. Stir in the powdered sweetener and Yacon syrup and whisk until well combined. Remove from heat.
Whisk in the vanilla extract and cream. Add the eggs and salt and whisk until fully incorporated.
Scatter the pecans and chocolate chips over the crust and pour the filling overtop. Bake 20 to 25 minutes, until the filling is mostly set (if you want them gooey, make sure the middle still has a little jiggle to it when the pan is shaken).
Remove and let cool at least 30 minutes before cutting into bars.

Notes

Nutrition Facts

Keto Pecan Pie Bars Recipe

Amount Per Serving (1 bar)

Calories 222 Calories from Fat 190

% Daily Value*

Fat 21.12g32%

Carbohydrates 4.92g2%

Fiber 2.24g9%

Protein 3.65g7%

* Percent Daily Values are based on a 2000 calorie diet.

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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